Nutcracker Apricot Muffins

These muffins get their fruity punch from an entire jar of apricot preserves mixed directly into the batter. The jam does double duty: it adds concentrated apricot flavor and keeps the crumb extremely moist for days. Combined with brown sugar and butter, the result is a tender, fragrant muffin with a subtle caramel sweetness.

Chopped nuts folded in at the end add crunch and a toasty contrast to the soft, jammy crumb. The batter is mixed just until moistened, which is what keeps the muffins light and fluffy instead of dense and tough.

This recipe makes 18 muffins, filling each cup two-thirds full so they bake into nicely domed tops without spilling over the edges.

Kitchen Tips

• Cream the butter and brown sugar thoroughly before adding the preserves. That aeration is what gives the muffins their lift.
• Mix the dry ingredients into the wet just until combined. A few lumps are fine. Overmixing is the fastest way to ruin a muffin’s texture.
• Grease and flour the muffin pans rather than using paper liners. The edges brown better without liners and you get a slight crust.
• Check at 25 minutes. They should be lightly browned on top and a toothpick should come out clean.

Variations

• Swap apricot preserves for peach or raspberry jam for a completely different fruit muffin from the same base.
• Add a teaspoon of almond extract to the batter to complement the apricot flavor.
• Use chopped pecans or walnuts, both pair well with the fruity sweetness.