Reviewed: Sep. 15, 2009

I had to use all veggie oil since that's all I had, but I think I would have preferred as-written.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

rayandshy

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 5, 2009

I did not care for the texture of these muffins.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Hummel97

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 20, 2009

These would have been great if I followed the recipe exactly. I had about a 1/2 pint of blueberries to use up and I also toasted about a 1/2 cup of pecans to add to the muffins. Also just because I had it in my hand I added a teaspoon of vanilla to them. These are some of the best muffins I've ever had. I used muffin liners and sprayed those also...they won't stick to the liners and leave half the muffin behind. :) They also took about 22mins to bake. Everyone's oven is different. I never bake things as directed. I go under and add time if I have to. This way you can never mess up!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Mrs. Bunny

Cooking Level: Professional

Home Town: Milwaukee, Wisconsin, USA

Living In: Chesapeake, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 9, 2009

I also added a half a cup of chopped walnuts to these muffins. Muffin cups weren't needed, because they didn't stick- they just fell out of the pan! They need lots of apricots to taste good.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Sunday Ross

Cooking Level: Intermediate

Home Town: Boerne, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 2, 2009

I soaked apricots in 1/2 c fresh orange juice & 1/2 c water-boiling. Added some vanilla also to that mixture. Used powdered buttermilk mixture. Added 1 to 1 1/2 tsp cinnamon & 1/2 c chopped walnuts. Had to bake 20 minutes. I would make again. Like that you can substitute ingredients in this.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mnmom4

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 1, 2009

Excellent with some changes (of course). I had a lot of ripe apricots, so I chopped them and cooked them down with some sugar then added that to the batter instead of the dried apricots. I added nutmeg to the dry ingredients and also added a streusel topping to give them some crunch. I also substituted 3/4 soy milk for the buttermilk since I didn't have any buttermilk. Oh and they took about 19 minutes to cook. They turned out delicious and made 12 perfect plump muffins.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CookieChic

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 28, 2009

My wife raved over these, I though they were good; I added a teaspoon of vanilla and had to bake them 20 minutes; the batter seemed really thin but they baked up fine with a cake-like texture. As another reviewer stated, these make more than 12 when baked in a standard-sized muffin pan. I still feel like they "need" a little something extra (maybe it's that orange juice another reviewer is talking about or some white chocolate chips). Buttermilk makes the best pancakes and cornbread at our house and now we can add muffins to the list.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CafeAmericano

Cooking Level: Intermediate

Home Town: Downey, California, USA

Living In: Batesville, Arkansas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 3, 2008

This is GREAT muffin batter! I am a quick bread addict, and make it usually once a week at least in various incarnations, and this will be my new base batter for many types of breads. I followed the recipe exactly with the exception of subbing in applesauce for fat, and I made it in a loaf pan instead of muffins and baked for about an hour. The texture of this bread is fantastic. Light, fluffy and moist. Really great.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Goudamanda

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 28, 2008

These were OK. I made into a loaf instead. I am just not an apricot fan.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

EMMA37

Cooking Level: Expert

Home Town: Nashua, New Hampshire, USA

Living In: Columbia, South Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 12, 2008

This recipe came out slightly dry, but otherwise very good. I think next time I'll add a little more oil.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

showlan

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 27, 2008

The muffins turned out fabulous....light and fluffy, very delicious! I added a half cup of slivered almonds. I microwaved the apricots for a minute in orange juice and a splash of amaretto and let them soak for 5 mins. I also added a teaspoon of vanilla. The recipe made 9 large muffins.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

KEEKEE818

Cooking Level: Expert

Home Town: Des Plaines, Illinois, USA

Living In: Schaumburg, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 26, 2008

I substituted a jar of apricot baby food in place of the oil for a bit more flavor. The kids loved them. Even the pickier teenagers grabbed two!! Not too sweet.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

G.Voit

Cooking Level: Intermediate

Living In: Burnet, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 24, 2008

This is a fantastic Recipe! Great texture, very moist and flavorful. I did not have buttermilk,so I added 3 Tbs. Lime Juice to one cup 2%Organic Milk. It worked out great to thicken the milk and even added a nice hint of Lime to the taste of the muffin. I also added about 1/2 cup of finely chopped fresh Almonds to the flour mixture, might use 3/4 cup next time for added flavor. This recipe is a keeper!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Martha

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 1, 2008

I had been itchin' to make muffins for a few weeks now, and my mom sent me this recipe. I was a little worried because I don't like cakey muffins, I like them much more dense. Well, I added some dried cranberries in place of half of the apricots, and also added about 1/2 cup of walnuts. THEY TURNED OUT SO DELICIOUS! Perfect consistancy. I should note that I totally forgot to add the 1 egg, but I wonder if thats why they were the dense consistancy I liked. Still good minus the egg and less fat! I'll continue to do sans egg.

Was this review helpful? [ YES ]
11 users found this review helpful

Reviewer:

LIZZY9VOLT

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

Living In: Austin, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 20, 2008

I loved this! I am not generally a home baker but my daughter was after me to make muffins and I only had apricots in the cupboard. Anyway, I only tried it a couple of weeks ago and I've made them three times. The first two times I didn't have buttermilk so used regular milk and they were still so yummy. Today I made them with buttermilk and instead of apricots used cranberries and white chocolate. Oh my gosh - to die for! I highly recommend!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Sandra

Cooking Level: Beginning

Home Town: Apple Valley, California, USA

Living In: Massey, Auckland, New Zealand

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 27, 2008

I used all oil instead of the melted butter which made it quite moist. I also added chocolate chips and raisins to my muffins.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

April

Cooking Level: Expert

Home Town: Vauxhall, Alberta, Canada

Living In: Sexsmith, Alberta, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 30, 2007

Very yummy muffins. I used canned apricots and they turned out perfectly moist. I love the texture of these muffins and the cake part is very tasty...just the right sweetness.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Terri

Cooking Level: Intermediate

Home Town: Erwin, Tennessee, USA

Living In: Johnson City, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 25, 2007

I had some leftover buttermilk and I didn't really know what to do with it. So I decided to do a search for recipes that had buttermilk. I was a bit sceptical about this recipe inspite of the good reviews, since I'm not a big fan of apricots. But these turned out wonderfully soft and moist, and extremly tasty. Of course, I did a little bit of tweaking. I added a handful of raisins to soak along with the apricots. I also added a handful of shredded coconut and about 1/2 cup of orange juice. I made about 6 muffins (17 minutes) and baked the rest in a loaf pan (35 minutes). My husband loved it. And to my surprise, so did I! I guess I'll be making it again :)

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

sonmons

Cooking Level: Intermediate

Living In: San Jose, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 26, 2007

I really enjoyed these muffins. In fact, I use this muffin batter as my muffin batter for every muffin that I make now. I love how tender the muffins are!

Was this review helpful? [ YES ]
5 users found this review helpful