Apricot Muffin

If you don't have a muffin tin, double up the paper cases so they stay stable while baking.

The smaller the pieces, the more evenly the apricots will be distributed in the batter.

Tossing the apricots in flour helps prevent them from sinking to the bottom while baking.

Take the buttermilk out of the fridge shortly beforehand so it mixes more easily.

Do not overmix, otherwise the muffins can turn out dense instead of light.

An ice cream scoop makes portioning clean and even.

Avoid opening the oven during the first 15 minutes so the muffins can rise nicely.

On a rack they cool all around and won't become soggy on the bottom.

Powdered sugar is classic, or top with a dollop of yogurt cream and a slice of fresh apricot.