Heavenly Ginger Apricot Muffins
Use your imagination and feel free to substitute the best in-season fruit you can find. Here in Denver at elevation 5280, baking can be tricky. If you’re way up high like me, adjust for high altitude using the notes below. For a pretty presentation and muffins that are easy to eat, cut 5½ inch squares of parchment paper to form into muffin cups.
Recipe type: Breakfast, Brunch, Snack
Serves: 1 dozen muffins
Fruit Topping:
  • 12 small apricots, ripe but firm, sliced in half (or quartered), pit removed (or any type of stone fruit or berry you desire)
  • 1 tablespoon unsalted butter
  • 1 tablespoon honey
  • 1 teaspoon grated ginger
Dry Mix:
  • 1 cup oat flour (I made mine by grinding oats in a coffee grinder)
  • ¾ cup all-purpose flour
  • ½ cup whole wheat flour
  • ¼ cup sugar
  • ¼ cup dark brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon kosher salt
Wet Mix:
  • ¾ stick of butter (6 tablespoons), melted and cooled a bit
  • ¾ cup whole milk
  • ½ cup sour cream
  • 1 egg
  • 3 tablespoons finely chopped crystallized ginger
  • 2 tablespoons finely grated fresh ginger
Materials Needed:
  • muffin tin (to hold one dozen)
  • 11 5½ inch squares parchment paper (or rub muffin tins with butter)
  1. Place the butter, honey and 1 teaspoon ginger in a medium skillet over medium heat to melt the mixture. Cook until the mixture begins to bubble, then add the apricots and stir gently to coat. Set aside.
  2. Sift the dry ingredients into a large bowl, pouring the ingredients remaining in the sifter back into the bowl. In a separate bowl, whisk the wet ingredients until combined. Mix the wet ingredients into the dry ingredients and stir gently to combine.
  3. Place a square of parchment paper on the palm of one hand. Scoop some batter onto the middle of the parchment paper, then place in a muffin cup. Add another spoonful of batter if needed so that the muffin cup is generously filled. Toss the apricots in the syrup to coat them once again. Tuck one apricot slice into the batter, and lay a second slice over top. Glaze each apricot with additional syrup.
  4. Bake for 24 to 28 minutes, rotating the pan halfway through. The muffins are ready when they smell nutty and their bottoms are golden in color. Remove the muffins to a cooling rack, and allow them to cool slightly before eating. They are best when eaten the same day, but may be kept in an airtight container for up to two days.
High Altitude Notes:

I made high-altitude adaptations using Susan Purdy's guide on Epicurious.com as a reference. These adaptations will work for elevation 5280.

Decrease baking soda to ¾ tsp
Add 1 tablespoon plain yogurt to the wet mix
Use slightly less sugar (as in, a scant ¼ cup)
Recipe by Spoon With Me at https://spoonwithme.com/heavenly-ginger-apricot-muffins/