Apricot-Pistachio Muffins Baked on the Grill
Recipe GLPRac3e5b2919044a
Tender, golden muffins studded with bright apricot pieces and nutty pistachios, baked over indirect heat on the grill for a unique twist on breakfast baking. The cornmeal adds subtle texture while the sour cream keeps them moist and rich. Perfect for a warm-weather brunch served alongside cool yogurt.
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Ingredients
1 cup all-purpose flour
1 cup cornmeal
¼ teaspoon salt
2 teaspoons baking powder
½ teaspoon baking soda
¾ cup sugar
2 large eggs
1 cup sour cream
6 tablespoons butter, melted and cooled
7 ounces fresh apricots, pitted and diced into 1/4 inch pieces
½ cup shelled pistachios, roughly chopped
yogurt, for serving
Directions
Prepare your grill for indirect cooking by lighting only half to two-thirds of the burners on a gas grill, or by pushing coals to one side on a charcoal grill. Allow the grill temperature to reach approximately 450°F. Line a 12-cup muffin tin with paper or foil liners and set aside.
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, salt, baking powder, and baking soda until evenly combined.
In a separate medium bowl, whisk the sugar with the eggs until light and pale, then add the sour cream and melted butter, whisking until fully incorporated.
Pour the wet mixture into the dry ingredients and stir just until combined—do not overmix. Gently fold in the diced apricots and chopped pistachios until evenly distributed throughout the thick batter.
Divide the batter evenly among the prepared muffin cups, filling each almost to the rim.
Place the muffin tin on the unlit side of the grill, close the lid, and bake for 20 to 25 minutes. Maintain the grill temperature between 400°F and 450°F throughout baking. Rotate the muffin tin once at the halfway point. The muffins are done when lightly golden on top and a toothpick inserted into the center comes out with just a few moist crumbs clinging to it.
Carefully remove the muffin tin from the grill and transfer the muffins to a cooling rack. Allow them to cool for 5 to 10 minutes.
Serve the muffins warm or at room temperature alongside cool yogurt.
