Start your day off with a tasty, and heart apricot pecan streusel muffin! Grab and go right out the door, or sit and savor it with your morning cup of coffee.
Apricot Pecan Muffins:
- 1 1/3 cup Flour
- 1 1/2 tsp Baking Powder
- 1/8 tsp Salt
- 1 1/4 cup Pecans, chopped finely and toasted
- 1 cup Sugar
- 2 Eggs
- 6 Tbsp Butter, melted and cooled
- 1/2 cup Milk
- 1 cup Chopped Dried Apricots
- 3 Tbsp Flour
- 1 Tbsp Brown Sugar
- 1/4 cup Sugar
- 2 Tbsp Butter, cubed
- 1/2 cup Pecans
Preheat Oven to 350 degrees.
For Streusal Topping:
In a mini food processor, combine all ingredients and pulse approximately 4 times to combine into a streusel mixture. Set aside or in the fridge until ready to use.
In one bowl, whisk together the flour, baking powder and salt.
In mini food processor, combine pecans and sugar and pulse to combine until it resembles wet sand. Four or fives pulses. Add this mixture to another mixing bowl. Whisk in eggs, melted butter, and milk. Pour flour mixture into this and fold to combine.
Fold in chopped apricots until just mixed together.
LET MIXTURE REST FOR 30 MINUTES. THIS IS A MUST! MUFFINS WILL NOT DOME PROPERLY IF THEY DO NOT REST.
Pour into greased muffin pan. Sprinkle with streusel topping. Bake for 17-18 minutes, or until a toothpick comes out clean.
Let cool in muffin tin for 5 minutes before removing. Let cool completely before serving.
Adapted from ATK’s Cranberry Pecan Muffins
Keywords: fall baking, streusel muffins, crumb topping for muffins