Fruit Muffins
12 servings
75 minutes
Fruit muffins are a delicate and aromatic treat with roots in European culinary tradition. They combine an airy texture with a pleasant fruity tartness, complemented by crunchy almond notes. Semolina in the mix gives the batter a light crumbly texture, while maple syrup adds natural sweetness. These muffins are perfect for cozy family tea times or festive gatherings. Serving them lightly dusted with powdered sugar highlights their appetizing tenderness. They pair excellently with a cup of fragrant tea or coffee and can also be adorned with additional fruits. The versatility of these muffins makes them ideal for both breakfast and dessert at the end of the day.
1
Preheat the oven to 200 degrees. Wash the fruits, remove the pits, and cut them into pieces about 1 cm. Toast the almonds in a dry pan.
- Apricots: 300 g
- Chopped almonds: 50 g
2
Sift flour with semolina, baking powder, and a pinch of salt into a bowl. Melt the butter, add sugar, maple syrup, and eggs, and mix. Add to the flour mixture along with milk and quickly mix everything. Add almonds and pieces of fruit to the dough.
- Wheat flour: 200 g
- Semolina: 50 g
- Baking powder (raising agent): 2 teaspoons
- Salt: pinch
- Butter: 75 g
- Sugar: 50 g
- Maple syrup: 125 ml
- Chicken egg: 2 pieces
- Milk: 175 ml
- Chopped almonds: 50 g
- Apricots: 300 g
3
Insert paper liners into the muffin molds (I used silicone molds), fill them with batter, and bake for 25-30 minutes. Dust the cooled muffins with powdered sugar.
- Icing sugar: to taste