Mini Apricot Muffins Stuffed with Caronzola

Mini Apricot Muffins Stuffed with Caronzola
  • 18 servings
  • 0:30 Preparation
  • 0:12 Cooking
  • 0:42 Total Time


Add all
  • 1 cup
    (250 mL)

    all purpose flour

  • 3 Tbsp.
    (45 mL)

    brown sugar

  • 1/2 tsp.
    (8 mL)

    baking powder

  • Salt

  • 2 Tbsp.
    (30 mL)

    canola oil

  • 1

    large egg

  • 1/2 cup
    (125 mL)

    orange juice

  • 1/4 tsp.
    (60 mL)

    grated orange zest

  • 1/2 cup
    (125 mL)

    chopped dried apricots

  • 0.500

    caronzola cheese, cut into 18 roughly equal pieces

  • 18

    pecan halves


Preheat the oven to 180°C (350°F).

Prepare the muffin tins either by greasing and flouring them, or using a non-stick cooking spray.

In a mixing bowl, combine the flour, brown sugar, baking powder and salt. Mix well.

In a second bowl, combine the oil, egg, orange juice, zest and apricots. Mix well.

Add the liquid to the dry ingredients and mix just until incorporated.

Drop a small spoonful of the mixture into each muffin tin, filling to just below the top of the tin. Bake the muffins for 6 minutes, rotate the tins, and bake another 6 minutes until golden brown.

Allow the muffins to cool slightly, then unmold them. Cool to room temperature. Using a paring knife, cut on an angle through the top of each muffin and remove some of the centre. Fill each with a piece of Caronzola cheese and top with a pecan half. If you're pressed for time, just cut some of the top off each muffin, add the cheese, and top with a pecan.

Serve immediately or cover and let sit unrefrigerated up to 4 hours.

Source: Saputo