Muffin Mondays | Ginger Aprium Muffins

Are you as excited about stone fruit season as I am? I get so excited when I see apricots, plums, nectarines and peaches appear at the farmers market. Nectarines are by far my favorite stone fruit, but I have recently grown to love apricots. Especially apriums. Have you had an aprium? I hadn’t either until last weekend, but since the first bite I’ve been desperately craving these plum apricot hybrids. They are ¾ apricot ¼ plum with a nice honey sweetness.

Inspired by my farmer’s market finds I bring you Ginger Aprium muffins. They are bursting with apriums and singing with ginger heat and sweetness. Honey rounds out all of the flavors. These muffins are sweet, juicy and tender. They scream summer. Perfect when enjoyed in the sunshine.

{recipe below}

You can enjoy apriums, red velvets, pluots, nectarines and peaches from the Arnett Farms stand at the Hollywood Farmers Market every Sunday. They are the best!

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

Ginger Aprium Muffins

recipe adapted from Good to the Grain by Kim Boyc3

Topping:

12 small apricots, ripe but firm, quartered, pit removed

1 tablespoon unsalted butter

1 tablespoon honey

1 teaspoon grated ginger

Ingredients:

1 3/4 cup all-purpose flour

1/2 cup oat flour

1/2 cup dark brown sugar

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon kosher salt

3/4 stick of butter (6 tablespoons), melted and cooled a bit

3/4 cup whole milk

1/2 cup sour cream

1/2 teaspoon vanilla extract

1 egg

3 tablespoons finely chopped crystallized ginger

2 tablespoons finely grated fresh ginger

2 apricots diced

Preheat oven to 350˚F. Place the butter, honey and 1 teaspoon ginger in a medium skillet over medium heat to melt the mixture.  Cook until the mixture begins to bubble, then add the apricots and stir gently to coat.  Set aside.

Sift together flour, hazelnut meal, brown sugar, baking powder baking soda and salt. In a separate bowl, whisk together melted butter, sour cream, milk, vanilla, egg and ginger until combined.  Mix the wet ingredients into the dry ingredients and stir gently to combine. Fold in diced apricots.

Fill muffin tin ¾ way with batter. Toss the apricots in the syrup to coat them once again.  Tuck one apricot slice into the batter, and lay a second slice over top.

Bake for 24 to 28 minutes, rotating the pan halfway through.  The muffins are ready when they smell nutty and their bottoms are golden in color.