Anytime Apricot-Almond Muffins

Name: Anytime Apricot-Almond Muffins
Yield: Makes 12 muffins
Ingredients: 3 cups (15 ounces; 425 grams), unbleached all-purpose flour; 1 tablespoon, baking powder; 1/2 teaspoon, baking soda; 1/2 teaspoon, salt; 10 tablespoons (1 1/4 sticks), unsalted butter, softened; 1 cup (7 ounces; 198 grams), sugar; 2 , large eggs; 1 1/2 cups, plain whole-milk yogurt; 1 cup, dried apricots, finely diced; 1/2 teaspoon, almond extract

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Desserts or Baked Goods

Breakfast & Brunch

Quick Breads

While muffins may be one of the canonical American breakfast foods, it’s a rare morning in most houses when there’s time enough to bake off a batch. Can they be made in advance and kept at the ready in the refrigerator or freezer?

SERVESMakes 12 muffins

WHY THIS RECIPE WORKS

With a couple of minor tweaks to the volume of baking powder and soda, we found that our favorite yogurt-based muffin batter refrigerated well overnight. We found that this make-ahead muffin batter recipe could be stored in its mixing bowl ...

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