APRICOT-VANILLA BEAN MUFFINS

1/2 cup unsalted butter, room temperature
1 cup sugar
1 vanilla bean, split lengthwise (or 1 teaspoon vanilla extract)
2 large eggs
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk
1 cup dried apricots, finely chopped
FOR THE TOPPING:
2 ounces almond paste
1/4 cup sugar
1 tablespoon each: all- purpose flour, unsalted butter, room temperature

Heat oven to 375 degrees F.

Beat butter on medium speed in bowl of heavy-duty mixer until creamy. Add sugar gradually; continue beating until light and fluffy, about 2 minutes.

Scrape vanilla bean seeds into mixture; beat them in briefly, or add extract if using. Add eggs, one at a time, beating well after each addition and scraping down bowl once or twice; set aside.

Stir together flour, baking powder, baking soda and salt in small bowl. In alternating batches, add dry mixture and buttermilk to batter, beating just until blended. Stir in apricots. Pour batter into 12-cup muffin pan sprayed with non-stick cooking spray.

For topping, crumble almond paste in small mixing bowl. Add sugar, flour and butter, mixing to crumbly texture. Dot small amount on top of each muffin.

Bake 25-30 minutes, or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Unmold onto wire rack; cool.

Makes 12 muffins
Adapted from source: Bake It to the Limit by Dede Wilson