Reviewed: May 14, 2012

Delicious! Followed exactly except baked for 20 min instead of 15.

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Reviewer:

Janine

Cooking Level: Intermediate

Living In: Kamloops, British Columbia, Canada

Reviewed: Apr. 23, 2012

I must admit, I did tweak the recipe by using 1/2 unbleached and 1/2 stone-ground whole wheat flour ('cause I can't leave well enough alone), and I also added 1 tsp ground ginger (since apricot and ginger go well together, IMHO), but these came out GREAT. I was tempted to cut back on the sugar as well, since I find most muffin recipes are too sweet for my taste, but the sugar here was spot on. I plan on making this recipe as written, and also flavoring it with a little orange zest instead of ground ginger in the future. I love it when a great recipe can stand alone but also take well to adaptations. This one's a keeper!

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Reviewer:

yosoymami

Reviewed: Apr. 11, 2012

These turned out kind of bland. I wish I had added some vanilla in the very least.

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Reviewer:

VivianStreet

Reviewed: Mar. 19, 2012

I also added some chocolate chips, just for the fun of it.. ;)

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Reviewer:

Catherine L.

Cooking Level: Intermediate

Home Town: Quebec, Quebec, Canada

Living In: Kailua, Hawaii, USA

Reviewed: Jan. 14, 2012

Add almonds. Really good.

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Reviewer:

STOLISPRIT

Cooking Level: Intermediate

Home Town: Flint, Michigan, USA

Living In: San Ramon, Alajuela, Costa Rica

Reviewed: Sep. 28, 2011

I used vegan butter, rice milk, organic evaporated cane sugar and non sulfured dried apricots in this recipe and baked them in a cast iron muffin pan. They were perfect. Without question the best homemade muffin recipe I've tried. I may be biased since I like tart muffins like cranberry and my favorite syrup is apricot.

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Reviewer:

Recipe Tester

Reviewed: Sep. 25, 2011

used ordinary milk instead of buttermilk, added 1/2 teaspoon of vanilla essence and about 1/2 cup of mini white chocolate chips. turned out lovely!

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Reviewer:

UMMYAHYA

Reviewed: Sep. 22, 2011

more like 3.5 stars. made jumbo muffins other reviewers suggest making regular size muffins with these instead. Josh did not like them as much.

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Reviewer:

Nana

Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

Reviewed: Aug. 17, 2011

5 stars! Delicious and perfectly moist! I followed the recipe exactly not making any alterations or adjustments. I used Mariani mediterranean apricots. It took exactly 5 minutes to reconstitute them in boiling water. The batter was easy to put together and I had no lumps. I ended up with 18 muffins, all baked in the oven at 400 degrees for 15 minutes. I could actually smell the buttermilk and apricots baking and filling my house with this aroma. Once they were done, I took them out and let them rest a few minutes before tasting one. They turned out lovely with little specks of chopped apricots show casing throughout the muffins. The muffin tops were nicely rounded and were a nice golden color. The muffins itself were moist and fluffy. The apricots were delicately sweet and added a nice texture. The ingredients, directions, baking time and results were perfect. I think next time I might add more apricots. I can't think of a better way than to start off my morning with a good source of potassium, antioxidants and fiber!

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Reviewer:

OkinawanPrincess

Cooking Level: Intermediate

Living In: Honolulu, Hawaii, USA

Reviewed: Jul. 23, 2011

I made these with fresh apricot instead of dried so maybe that was the problem, but I didn't think these had much flavor. No one in my family really liked them at all. Maybe some spices would help but I don't think I will try it again, sorry.

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