Recipe Category: Muffins
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Ingredients
Recipe for: Garibaldis – Buttery Muffins with Apricot Jam and Sprinkles
Makes 1 DOZEN
- 1? cups all-purpose flour
- 1¼ teaspoons baking powder
- pinch of salt
- ¾ cup unsalted butter, at room temperature
- ¾ cup sugar
- 2 eggs, at room temperature
- ½ teaspoon pure vanilla extract
- ½ cup whole milk
- 1 cup apricot jam
- 1 to 2 cups white sprinkles (the kind that looks like dots, not stripes)
Method
- Preheat the oven to 350°F
- Butter and flour a standard muffin tin
- Combine the flour, baking powder, and salt in a large bowl
- In a separate bowl, cream the butter with the sugar until pale and fluffy
- In a third bowl, combine the eggs, vanilla, and milk and add to the butter mixture in three additions, alternating with the flour mixture, scraping the sides as needed
- Pour the batter into the muffin cups, filling them three-fourths full, and bake until a toothpick inserted into the center comes out clean and the muffins spring back when touched in the center, 15 to 20 minutes
- Remove from the oven, let cool for about 10 minutes, and turn out onto a wire rack to cool completely
- If the jam is too thick and sticky to spread without tearing the muffins, heat it slightly in a small pan over medium-low heat or in the microwave
- Spread around the sides and tops of the muffins and roll in the sprinkles
Full List of Muffins Recipes
Full List of Apricot Recipes