Apricot Muffin Cakes are Perfect Take-Along Treat!

During the late summer, many of us are squeezing in the last bit fun before school begins or the hint of fall colors hit the tips of leaves. We enjoy plays in the park, our favorite outdoor concerts, a trip to the amusement park or pack up a picnic lunch to enjoy lakeside. I try to have homemade treats, like this recipe for apricot muffin cakes handy to save a trip to the concession stand and keep hangry people happy. 

I tried a recipe for apricot muffin cakes last summer and was surprised by both the simplicity and flavor. Not quite a muffin, and not quite a cake, this mixture is a happy in-between, and really delicious. If you have a more savory palate, then you will really like these because they’re not overly sweet, as apricots have a sweet/tart tang to them when baked. The apricots hold up nicely and stay firm yet soft-but not mushy.

What I like most about these tasty apricot muffin cakes is they transport beautifully. Keep them in a sturdy container or zip lock baggie and they are ready to go anywhere and everywhere. They make a super treat for road trips or to nosh when you reach the summit after a nice hike. They also make great little snack cakes for packed school lunches and with a dollop of whipped cream, a quick and delightful dessert. 

The batter mix is basic, so I am really looking forward to trying different flavors with other summer fruits like fresh strawberries and rhubarb, blueberries or peaches. 

What flavors will you try?

If you like this recipe, then you will have to try our most pinned recipe for Homemade Banana Muffins, or our tasty Strawberry-Rhubarb Muffins!

Apricot Muffin Tin Cakes

Ingredients

• 1 cup flour
• 1 ½ tsp. baking powder
• ¼ tsp. kosher salt
• 6 Tbsp. butter, room temperature
• ¼  cup sugar
• 1 egg
• 1 tsp. lemon zest
• 1 tsp. vanilla
• 1/3 cup milk
• 2 apricots, halved, pitted and cut in ¼ inch slices
• 2 Tbsp. raw sugar

Instructions:

1. Preheat oven to 350 degrees.
2. In medium bowl, whisk flour, baking powder & salt until combined.
3. In large mixer bowl, cream butter and sugar until light and fluffy. Scrape down sides as needed.
4. Add egg, lemon zest and vanilla and mix until smooth.
5. On low speed, add flour mixture in thirds, alternating with milk.
6. Fill cups of a 12-cup non-stick muffin tin pan 1/3 full with batter. Top with slices of apricots and dust with raw sugar.
7. Bake for 20 minutes or until toothpick tests clean.
8. Let cool in pan for about 5 minutes, then transfer to wire rack to cool completely.
9. Store in airtight container.