Cardamom Apricot Muffins

Cardamom Apricot Muffins

Mmmmore mmmuffins!? Yup I am posting yet another muffin recipe! If you read my blog regularly, you know by now that I a) like cooking and baking with Greek yogurt, b) love spices especially those from Silk Road and c) am not really in love with baking but love muffins! This is why it seems appropriate to post a recipe on cardamom apricot muffins where I use Silk Road spices and Greek yogurt. 

I have a lot of favourite spices, but cardamom is in the top ten for me. I just love the smell and flavour and when I bought green cardamom from Silk Road I searched for a way to use it immediately. I saw a few recipes for cinnamon apricot muffins so I wondered how cardamom would fit with apricots. I pulled out my favourite reference manual, the Flavour Bible, and found right away that cardamom indeed goes with apricots. 

Next step was to find another muffin recipe, instead of just recycling one my blueberry or rhubarb muffin recipes. The Kitchn had a quick and tender whole wheat muffin recipe that I tweaked a little to make these cardamom apricot muffins my own. 

Cardamom Apricot Muffins

Cardamom Apricot Muffins

Preheat oven to 375 degrees. Prepare muffin tin with paper liners and gather the ingredients

Cardamom Apricot Muffins

In a large bowl whisk together the flours, baking soda, salt and spices. 

Cardamom Apricot Muffins

In another bowl mix together the Greek yogurt, honey, beaten egg, olive oil and vanilla. 

Cardamom Apricot Muffins

Make a small well in the dry ingredients and slowly add the wet into the well. Using a wooden spoon, mix together the wet and dry until just combined. Fold in apricots.

Divide the batter into the prepared muffin liners. 

Cardamom Apricot Muffins

Bake in preheated oven for 15 – 18 minutes until a toothpick comes out clean. 

Cardamom Apricot Muffins

Cardamom Apricot Muffins

Cardamom Apricot Muffins
Yields 12
A spicy and flavourful muffin recipe that will keep you coming back for mmmore!
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Prep Time
20 min
Cook Time
18 min
Total Time
38 min
Prep Time
20 min
Cook Time
18 min
Total Time
38 min
Ingredients
  1. 1 cup, whole wheat flour
  2. 1 cup, all purpose white flour
  3. 1 tsp baking soda
  4. 1 tsp salt
  5. 1 tsp cinnamon, ground
  6. 1 tsp cardamom, ground
  7. 1/2 tsp ginger, ground
  8. 1 1/4 cup Greek yogurt
  9. 1/4 cup honey
  10. 1 large egg, beaten
  11. 1/4 cup olive oil
  12. 1/2 tsp vanilla extract
  13. 1/2 cup apricots, chopped
Instructions
  1. Preheat oven to 375 degrees. Prepare muffin tin with paper liners.
  2. In a large bowl whisk together the flours, baking soda, salt and spices.
  3. In another bowl mix together the Greek yogurt, honey, beaten egg, olive oil and vanilla.
  4. Make a small well in the dry ingredients and slowly add the wet into the well. Using a wooden spoon, mix together the wet and dry until just combined.
  5. Fold in apricots.
  6. Divide the batter into the prepared muffin liners.
  7. Bake in preheated oven for 15 - 18 minutes until a toothpick comes out clean.
Notes
  1. I used canned, drained apricots. Using dried or fresh apricots is an option as well. If using dried, check the muffins in the oven sooner, to ensure they don't dry out.
Adapted from The Kitchn Quick and Tender Whole Wheat Muffin Recipe
Chews and Brews http://www.chewsandbrews.ca/
Cardamom Apricot Muffins

What is your favourite spice?

Disclaimer: This post contains affiliate links, which means that if you click on one of the product links and decide to purchase the product, I’ll receive a small commission, at not extra cost to you. All opinions in Chews and Brews are of my own.  

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