Apricot Streusel Muffin

For even baking, place the tray in the center of the oven and check the temperature only after preheating.

Mix only briefly so you get nice coarse streusel rather than a compact mass.

Pat very juicy apricots briefly on kitchen paper so the batter doesn’t become too wet.

Coating the fruit in flour helps prevent the pieces from sinking to the bottom of the muffin.

Ingredients should be at room temperature if possible; they combine faster and more evenly this way.

Do not overmix, otherwise the muffins will be more dense than light.

Fill the cases about two-thirds full so the muffins rise nicely without overflowing.

Near the end, test with a wooden skewer: it should come out without wet batter.