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apricot muffin cakes
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5 from 1 vote

Apricot Muffin Cakes

Delicious basic batter topped with sweet apricots make these muffins tin cakes the perfect snack to enjoy in a school lunch or picnic treat!
Course Dessert
Cuisine Muffin Cakes
Keyword apricot muffin cakes, baking, cakes, desserts, muffin, muffins, picnic food, school lunch, snacks
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 126kcal
Author Kelly Pugliano

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

  • Preheat oven to 350 degrees.
  • In medium bowl, whisk flour, baking powder & salt until combined.
  • In large mixer bowl, cream butter and sugar until light and fluffy. Scrape down sides as needed.
  • Add egg, lemon zest and vanilla and mix until smooth.
  • On low speed, add flour mixture in thirds, alternating with milk.
  • 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.
  • Bake for 20 minutes or until toothpick tests clean.
  • Let cool in pan for about 5 minutes, then transfer to wire rack to cool completely.
  • Store in airtight container.

Nutrition

Serving: 1g | Calories: 126kcal | Carbohydrates: 15g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 31mg | Sodium: 165mg | Sugar: 7g