Frangipane and apricot muffins

4.4 8 ratings

Prep. 5 min

Total 35 min

6 pieces

Ingredients

dried apricots
80 g

Frangipane

blanched almonds
50 g
caster sugar
40 g
unsalted butter
50 g
plain flour
15 g
baking powder
¼ tsp
natural almond extract
⅛ tsp
egg
1
sea salt
2 pinches

Muffin mixture

unsalted butter room temperature, cut into pieces (2 cm)
125 g
milk
125 g
natural yoghurt
200 g
egg
1
vanilla bean extract
1 tsp
self-raising flour
300 g
caster sugar
125 g
slivered almonds plus extra 1 tbsp to decorate
30 g
icing sugar to dust

Difficulty

easy

Nutrition per 1 piece

Sodium 708.8 mg

Protein 13.5 g

Calories 2863.1 kJ / 684.3 kcal

Fat 35.6 g

Fibre 4.1 g

Saturated Fat 17.4 g

Carbohydrates 80.6 g

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Also featured in

Cafe-style muffins 10 Recipes
Australia and New Zealand

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