Bakery-Style Apricot Ginger Muffins
If you’re looking for bakery-style muffins with tall, dramatic domes and a flavor that feels like summer in every bite, these Apricot Ginger Muffins are for you. Made with juicy fresh apricots, warm ginger, and swirls of sweet apricot jam, they’re soft, tender, and bursting with fruit.
A combination of sour cream and buttermilk keeps the crumb incredibly moist, while sliced almonds add a buttery crunch on top. The secret to their sky-high rise is baking them at a high temperature first, then lowering the oven temperature to finish baking. The result? Beautiful golden muffins that look like they came straight from your favorite bakery.
Whether you’re serving them for brunch, enjoying one with your morning coffee, or sneaking an afternoon treat, these bakery-style apricot ginger muffins are the perfect way to celebrate stone fruit season.
Why You’ll Love These Apricot Muffins
- Bakery-style jumbo muffins with tall, domed tops
- Made with fresh apricots and apricot jam for double the flavor
- Warm ginger adds a cozy, slightly spiced note
- Moist, tender crumb thanks to sour cream and buttermilk
- Topped with crunchy sliced almonds
- Perfect for breakfast, brunch, or snacking
Tips for Bakery-Style Muffins
- Leave space between muffins by using a checkerboard pattern in your muffin tin.
- Don’t overmix the batter; a few lumps are perfectly fine.
- Use ripe but firm apricots for the best texture.
- Swirl the jam lightly to create pockets of apricot flavor without weighing down the batter.
- For the tallest muffin tops, start with a hot oven and avoid opening the oven door during baking.
Amazon Kitchen Favorites
Baking tall, bakery-style muffins is even easier when you have the right tools on hand. These are the kitchen essentials I reach for every time I make a batch—from perfectly measuring ingredients to creating beautifully domed muffins that cool evenly. Whether you’re just getting started or refreshing your baking collection, these are a few of my favorite go-to tools.
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Ingredients – Yields 12 Muffins
Wet Ingredients
- 1/2 cup (113g) unsalted butter, melted
- 1/2 cup (100g) granulated sugar
- 1/2 cup (110g) packed light brown sugar
- 2 large eggs, room temperature
- 1 tablespoon freshly grated ginger (or 2 teaspoons ground ginger)
- 1 teaspoon vanilla extract
- 6 tablespoons full-fat sour cream or plain Greek yogurt
- 6 tablespoons buttermilk
Dry Ingredients
- 2 cups (240g) all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
Fruit & Mix-Ins
- 3 large fresh apricots, pitted and diced small
- 1–2 tablespoons apricot jam
Topping
- 1 cup sliced almonds
- Powdered sugar, for dusting
Instructions
Step 1: Preheat and Prepare
Preheat your oven to 425°F. Line a standard 12-cup muffin pan with paper liners, using every other cup in a checkerboard pattern. This gives the muffins extra room to expand and create those beautiful bakery-style domes.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Stir until smooth. Add the eggs, grated ginger, vanilla extract, sour cream, and buttermilk. Mix until fully combined.
Step 3: Add the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients and stir just until combined. Be careful not to overmix.
Step 4: Fold in the Apricots
Gently fold in the diced apricots.
Divide the batter between the muffin liners, filling each generously. For extra-large bakery-style muffins, use about 3 ounces of batter per muffin.
Drop a small spoonful of apricot jam onto each muffin and gently swirl it into the batter using a skewer or toothpick.
Step 5: Add the Almond Topping
Sprinkle sliced almonds over the tops of the muffins.
Step 6: Bake
Bake at 425°F for 5 minutes.
Without opening the oven door, reduce the temperature to 375°F and continue baking for 18–20 minutes, or until the muffins are golden brown and spring back lightly when touched.
Step 7: Cool and Serve
Allow the muffins to cool in the pan for about 10 minutes before transferring them to a wire rack.
Dust with powdered sugar, if using, and enjoy!
Storage
Store leftover muffins in an airtight container at room temperature for up to 2 days.
For longer storage, freeze the muffins individually for up to 2 months. Thaw at room temperature or warm briefly in the microwave before serving.