For an extra layer of flavor, consider adding a pinch of cinnamon or nutmeg to the dry ingredients. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, then filling the cup with milk to equal 1 cup. Let it stand for 5 minutes before using. These muffins are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days.
Apricot Muffins
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PREP TIME20 mins
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COOK TIME15 mins
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TOTAL TIME40 mins
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SERVING12 People
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VIEWS348
Wake up to the delightful taste of these Apricot Muffins – little bites of sunshine bursting with chewy dried apricots in a tender, moist crumb. Perfect for a quick breakfast, a delightful brunch addition, or a sweet afternoon treat.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate36 g
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Cholesterol27 mg
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Fiber1 g
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Protein4 g
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Saturated Fat3 g
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Sodium258 mg
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Sugar19 g
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Fat9 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat the oven to 400 degrees F (200 degrees C). Prepare a 12-cup muffin pan by greasing it or lining it with paper liners. (5 minutes)
02 Step
Recipe View In a small bowl, place the chopped apricots and pour 1 cup of boiling water over them. Allow them to stand for 5 minutes to plump up. (5 minutes)
03 Step
Recipe View In a medium bowl, whisk together the flour, sugar, baking soda, and salt until well combined. (3 minutes)
04 Step
Recipe View In a separate bowl, whisk together the melted butter, vegetable oil, buttermilk, and egg until smooth. (2 minutes)
05 Step
Recipe View Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; a few lumps are perfectly fine. (3 minutes)
06 Step
Recipe View Drain the apricots, discarding the water. Gently fold the plumped apricots into the muffin batter. (2 minutes)
07 Step
Recipe View Spoon the batter into the prepared muffin cups, filling each about ¾ full. (5 minutes)
08 Step
Recipe View Bake in the preheated oven for 15-18 minutes, or until a wooden skewer inserted into the center comes out clean and the tops spring back when lightly pressed. (18 minutes)
09 Step
Recipe View Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)
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Nona Cronin
Apr 6, 2025I substituted whole wheat flour for half of the all-purpose flour, and they turned out great! A bit denser, but still delicious.
Kolby Schowalter
May 29, 2024These muffins were a hit! I added a streusel topping for extra sweetness and crunch.
Opal Bahringer
May 17, 2023Easy to follow recipe and the muffins were so moist. I will definitely make these again!