Apricot, Almond, and Toasted Coconut Muffins

Apricot, almond, and toasted coconut muffins baked in mini muffin pans! They make it so easy to justify having just one more. After all, they are so tiny!!

They are filled with toasted coconut, toasted almonds, and lots of dried apricot bits. They aren't overly sweet either, and are perfect for breakfast. Of course, if you want to be sinful, you can eat them warm (or re-warmed in the oven), slathered with some butter and apricot jam... not that I would do that... ahem.

I baked the muffins in two of these silicone mini muffin pans, which made them really easy to pop out of the pan. I didn't even have to butter the cavities of the silicone pan. You can bake them in any mini muffin pan, lined or unlined with paper muffin cups, but if your pan is dark, definitely shorten the baking time.

I really don't make muffins often enough. They are so easy, no mixer required. All you need to do is mix the dry ingredients, mix the wet ingredients, stir it all together, and bake.

I am so excited about participating in the inaugural #MuffinMonday. #MuffinMonday is a group of muffin loving bakers who get together once a month to bake, you guessed it, muffins. You can see all our of tasty muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday, can be found on our home page. After the recipe, check out the links for more muffin deliciousness.

Apricot, Almond, and Toasted Coconut Muffins

Makes 22 mini muffins. Recipe adapted from Bite Size Desserts by Carol Bloom. 

Ingredients

1/3 cup (1 ounce) sweetened shredded coconut

1 cup (4 1/2 ounces) all purpose flour

1/3 cup (2 ounces) packed dark brown sugar

1 1/2 tsp baking powder

1/4 tsp ground nutmeg

1/4 tsp salt

1 extra large egg (I had only large eggs, so I mixed two, and measured 4 tablespoons, saving the rest for French toast)

1/2 cup heavy whipping cream

2 ounces (1/2 stick) unsalted butter, melted

1 tsp vanilla

2 ounces finely chopped dried apricots

1/3 cup (1 3/4 ounces) whole almonds, toasted and coarsely chopped

Instructions

1. Toast the coconut in a pie or cake pan in a 350 degree oven, shaking the pan every two minutes, until the coconut is light golden brown. Keep a close eye on it. It shouldn't take more than 7 minutes.
2. Preheat the oven to 400 degrees F and place two 12 cup mini muffin pans (I used silicone) on a baking sheet. 
3. In a large bowl, whisk together the flour, sugar, baking powder, nutmeg, and salt. I push the brown sugar through a strainer to remove any lumps. 
4. In a medium bowl, mix together the egg, whipping cream, melted butter, and vanilla. Add it to the flour mixture and stir until the flour is incorporated. 
5. Add the apricots, coconut, and almonds, and stir until evenly distributed. 
6. Using a 1 1/2 inch scoop, fill 22 cavities of the muffin pans 3/4 full with the batter. 
7. Bake for 15 minutes. 
8. Move the silicone pans to a wire rack and cool. When cooled, turn the muffins out. 

These muffins will keep for up to four days in a sealed container. They can also be individually wrapped and frozen for up to 2 months. 

Click on all of the links below for more Muffin Monday deliciousness!

• Apricot, Almond, and Toasted Coconut Muffins from Karen's Kitchen Stories
• Caramel Apple Buttermilk Muffins from Making Miracles
• Carrot Oat Banana Chunk Muffins from Passion Kneaded
• Ground Cherry Muffins from A Day in the Life on the Farm
• Pesto Pine Nut Parmesan Muffins from Food Lust People Love
• Sour Cream Peach Muffins with Pecan Streusel from The Spiced Life