RCI-BR.003.0397.001
Streusel-topped Apricot Muffins
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Hoffman Estate in Grand Prairie, Texas in 1992.
Prep10 min
Cook20 min
Total30 min
Servings4
Difficultyintermediate
Ingredients
- 2 cups
- ¼ cup
- 1 unit
- ½ cup
- 2 tablespoons
- ½ cup
- ½ cup
Method
1
Preheat oven to 400°F. Line a muffin tin with paper liners or grease 4 muffin cups.
2
Combine baking mix and sugar in a large mixing bowl, stirring to blend evenly.
3
Whisk together the slightly beaten egg, apricot nectar, and vegetable oil in a separate bowl until fully incorporated.
4
Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix. The batter should be slightly lumpy.
5
Divide half of the batter evenly among the prepared muffin cups, filling each about one-third full.
6
Spoon approximately 1 tablespoon of apricot preserves into the center of each muffin cup, then divide the remaining batter equally over the preserves.
7
Mix chopped pecans together with any remaining batter or sprinkle directly over the top of each muffin, pressing gently to adhere.
1 minutes
8
Bake at 400°F for 18-22 minutes, until a toothpick inserted into the muffin (not the preserve center) comes out clean and the tops are light golden brown.
20 minutes
9
Allow muffins to cool in the tin for 2-3 minutes, then turn out onto a wire rack to cool slightly before serving.