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Apricot Muffins

Apricot Muffins

"These are moist and chewy. I sometimes add 1/2 cup of dates as well as the apricots. A family favorite!"
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30 m servings 238 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 238 kcal
  • 12%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 36.2g
  • 12%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 258 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups. Place apricots into a small bowl, and pour the boiling water over them. Let stand for 5 minutes.
  2. In a medium bowl stir together the flour, sugar, baking soda and salt. In a separate bowl, whisk together the melted butter, oil, buttermilk and egg. Pour the wet ingredients into the dry ingredients, and stir until just blended. It is okay for the batter to have some lumps. Drain water from apricots, and mix them into the batter. Spoon into the prepared muffin cups.
  3. Bake for 15 minutes in the preheated oven, or until the top springs back when lightly pressed. Cool in the pan over a wire rack.

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Read all reviews 86
  1. 104 Ratings

Most helpful positive review

Only got the recipe 2 weeks ago and have made them 3 times! The first time was apricots and white chocolate chips. Instead of boiling water, I microwaved the apricots in orange juice. Second ...

Most helpful critical review

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 ...

Most helpful
Most positive
Least positive

Only got the recipe 2 weeks ago and have made them 3 times! The first time was apricots and white chocolate chips. Instead of boiling water, I microwaved the apricots in orange juice. Second ...

These are absolutely delicious! I noticed that some reviewers used a substitute for buttermilk, all I can say to that is....DON"T! While I'm sure their muffins still turned out fine, it is the b...

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...

Yum. My family are muffin connoseurs and these definately passed the test. I made them with chopped dates added into the mixture and wondered if they would go well together, but they were grea...

These were gorgeous muffins. They're rich, mildly sweet and delightfully apricot flavored. The combination of butter, vegetable oil and buttermilk drew me in as I knew I could expect those butt...

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...

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!

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.

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 go...

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