Corn and Apricot Muffins with Orange Essence

Name: Corn and Apricot Muffins with Orange Essence
Yield: Makes 12 muffins
Ingredients: 1/2 cup, granulated sugar, plus 2/3 cup; 2 teaspoons, orange zest, grated; 1 1/2 cups, dried apricots (10 ounces; 283 grams); 2/3 cup, orange juice; 2 cups, unbleached all-purpose flour (10 ounces; 283 grams); 1 cup, fine-ground, whole-grain yellow cornmeal (4 1/2 ounces; 128 grams); 1 1/2 teaspoons, baking powder; 1 teaspoon, baking soda; 1/2 teaspoon, table salt; 2 , large eggs; 1/4 cup, packed dark brown sugar; 8 tablespoons, unsalted butter (1 stick), melted; 3/4 cup, sour cream; 1/2 cup, milk

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Appears in Cook's Illustrated September/October 2002

Desserts or Baked Goods

Breakfast & Brunch

Quick Breads

Not just for breakfast, these quick, tender, corn muffins rely on one simple method and one key ingredient.

SERVESMakes 12 muffins

TIME1¼ hours

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WHY THIS RECIPE WORKS

To get a corn muffin recipe that wouldn’t set off sugar alarms, with a moist, tender crumb and a crunchy, craggy, golden muffin top, we chose a whole-grain cornmeal in a fine grind for wholesome and complex corn flavor. We used a quick-brea...

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