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.
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
12 small apricots, ripe but firm, quartered, pit removed
1 tablespoon unsalted butter
1 tablespoon honey
1 teaspoon grated ginger
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
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.
Kate @ FoodBabblesJune 4, 2012
Ooo! Apriums? I have not heard of them and now I must try them. I love the that spin on this recipe and the addition of ginger. YUM! Happy Monday!
Lyn @LovelyPantryJune 4, 2012
Never heard of Apriums! Now I’m going to have to keep an eye open for it 🙂 Lovely recipe!
GastronomerJune 4, 2012
Peaches are my fave stone fruit. I can’t wait to try apriums this summer 🙂
Carrie @ poet in the pantryJune 5, 2012
I’ve never heard of apriums before, but now I will have to look for them! Love peaches and cherries, but it was only last year that I started branching out more. Beautiful muffins!
Adrianna from A Cozy KitchenJune 5, 2012
I need to come over for muffin sunday one of these days!
Baker StreetJune 6, 2012
Ooh! Apriums are such an excellent choice N! And candied ginger really makes these perfect.
Lauren | Sweet SplendorJune 6, 2012
I don’t usually like fruit in my muffins (not even blueberry–I know I’m a freak) but these actually look super good! Great post!
Natalie (NJ in LA)June 7, 2012
Always love reading your muffin posts!
Aimee @ Food, Je t'AimeeJune 8, 2012
Nastassia! Nice to bake with you again!
I’ve never even heard of an aprium and now I’m dying to try one – they sound incredible! A wonderful twist on this muffin. Love imagining how the apriums taste and how well the ginger and honey would complement them 🙂