Name: Apricot Walnut Muffins
Cook time: 20 min
Total time: 20 min
Ingredients: 150 g flour (1 cup); 80 g sugar (¼ cup); 1 tsp baking powder; 1 pinch of salt; 1 egg (medium); 60 g soft butter (3 ½ tbsp); 75 ml milk (⅓ cup); a little vanilla; approx. 4 tbsp apricot jam; coarsely chopped walnuts for sprinkling; powdered sugar for dusting

Food with Style Baking Club

Bake it step by step on video

Matching course module: Butter Cake Batter

Baking course with 9 modules and 34 video lessons
1:1 chat with the Food with Style Baking Chef
Community chat and E-Book with 100 recipes

Discover the Baking Club

From 14,90 € a month, cancel any month

7 days free with the Starter Baking Set

FAQ

Apricot Walnut Muffins Questions

How do you know when the muffins are actually done, since the jam on top always looks wet?

That's exactly why you test with a toothpick at the edge of the batter, not in the jam itself, since the jam will always look glossy and moist. If the toothpick comes out clean from the cake part, you're good to go. Give it the full 20-25 minutes before you even check.

Can you use a different jam if you don't have apricot on hand?

Sure, any smooth jam you like will work here, since the jam mainly adds sweetness and a nice glossy topping rather than structure. Just keep it to about 4 tablespoons total across the muffins so the batter isn't overwhelmed. Thicker jams tend to hold their shape better on top than very runny ones.

How do you store these muffins so they stay nice the next day?

Once they've cooled completely, keep them in an airtight container at room temperature and they'll stay soft for a couple of days. Because of the jam and powdered sugar topping, it's best not to stack them directly on top of each other. Dust with fresh powdered sugar right before serving if the first layer has soaked in.

Can you mix the batter ahead of time and bake the muffins later?

This batter comes together so fast with just creaming butter, sugar, egg, and milk that there's really no need to prep it in advance. Baking powder batters like this one are best filled into the liners and baked right away for the best rise. If you want a head start, just measure out your dry and wet ingredients separately beforehand.

What's the most common mistake that ruins these muffins?

Overmixing once the flour goes in is the big one, since the recipe specifically says to stir just briefly so the batter stays thick and creamy instead of runny. Another slip-up is piling on too much jam, which can make the tops soggy or slide off during baking. Stick to about 4 tablespoons spread across all the muffins and you'll be fine.