Adam and I love breakfast foods, I know I’ve mentioned this before. I decided to break out my new silicone muffin pan and make some muffins. I was a little nervous about putting silicone in the oven, but sure enough, it held up just fine, and clean-up was a snap! The America’s Test Kitchen Family Cookbook had a recipe titled “Big Beautiful Muffins” that caught my eye. How could I resist?
Adam loves fruit desserts, and fruit in his muffins, so I decided to add some apricots and almond extract in with the batter. This recipe also calls for plain yogurt, which Adam hates. He hates all types of yogurt, even frozen yogurt, except for Pinkberry’s Green Tea flavored frozen yogurt. Needless to say I was a little nervous, but I was hoping I could sneak it in without his knowledge. It worked! He loved them and couldn’t tell that there was yogurt in the muffins!
The America’s Test Kitchen Cookbook wasn’t lying when they titled this recipe as “Big Beautiful Muffins”! They were huge, and gorgeous!
Though they came out of the oven as monsters, they were still light and fluffy. No Costco brand giant, dense muffins here. We enjoyed them with a little butter and a cup of coffee.Big Beautiful Muffins with Apricots and Almonds The America’s Test Kitchen Family Cookbook Printable Recipe
3 cups all-purpose flour 1 cup sugar 1 TBS baking powder 1/2 tsp baking soda 1/2 tsp salt 1 1/2 cups plain lowfat yogurt 2 large eggs 8 TBS (1 stick) butter, melted and cooled 1/2 tsp almond extract sliced almonds 1 cup diced apricots
Preheat oven to 375 degrees F. Generously coat a 12-cup muffin tin with vegetable spray, or use paper cups with a little cooking spray.
Mix the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Whisk the yogurt, eggs, and almond extract together in a medium bowl. Gently fold the yogurt-egg mixture into the flour mixture with a rubber spatula until just combined. Fold in melted butter, and apricots.
Use a large ice-cream scoop or measuring cup to divide the batter evenly among the muffin cups. Sprinkle several sliced almonds over the top of the batter in each muffin cup. Bake until golden and a toothpick inserted into the center of the muffin comes out with just a few crumbs attached, 25 to 30 minutes.
Let the muffins cool in the pan for 5 minutes, then flip out onto a wire rack and let cool for 10 minutes before serving.