Recipe: Sour Cherry-Apricot Muffin Tops (muffin top pan recipe)

Hello Sinhi,

You don't need special recipes to use your muffin top pan. I use any quick bread or muffin recipe and bake at 350. Start checking at about 15 minutes and bake until top springs back or pick comes out clean. The timing may vary depending on your oven and/or the denseness of the batter. I've also used the pan for cookie batter and cornbread with great results. Below I've included an 'official' muffin pan recipe.

Happy Baking!

Betsy

Sour Cherry-Apricot Muffin Tops
Makes 6 muffin tops

1/2 cup dried cherries (soaked in hot water 15 min.)
1/2 cup light brown sugar
1/2 cup (1 stick) butter
2 eggs
1/4 cup milk
2 teaspoons orange zest
1 cup flour
2 teaspoons baking powder
1/2 teaspoon each salt AND cinnamon
1/2 cup diced fresh apricots (or dried and soaked as for cherries)
1 Tablespoon flour

Preheat oven to 350.

Beat sugar and butter together until creamy. Add eggs, milk, zest and mix very well. Sift together flour, baking powder, cinnamon and salt. Add to sugar/egg mixture. Drain cherries (and apricots if soaked) and toss gently with flour. Gently fold into batter.

Divide into muffin tops and bake for 15-17 minutes until golden brown.

I have used dried cranberries, soaked, in place of the cherries and diced apple for the apricots.

"I am copying the recipe I received with my muffin top pan. I love them! You can change the dried fruits to suit your taste. I hope you enjoy them. Always use a light touch when making muffins. Mix the ingredients quickly and gently to ensure a high rise crown."
Source: Gayle Schultz