Apricot Muffins with a Topping of Crunchy Goodness
Sweet, gooey caramel with a sprinkle of sea salt.
Skinny jeans with a billowy top.
And the gregarious jock with the shy, bookish girl next-door.
Plain and simple, opposites attract.
Why? Because in the immortal words of Tom Cruise to Rene Zellweger in “Jerry Maguire,” they complete one another.
The same can be said about the best baked goods. If there’s soft, there ought to be crunchy, as well, to provide added contrast and greater interest.
When I decided to bake a batch of muffins the other week, using summer apricots fresh from the farmers market, I knew I wanted the tender treats to sport not only a crunchy top, but one that was both a little sweet and a bit salty.