Recipe by Aunt Mamie
"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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chopped dried apricots
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 time was with dried cranberries and white chocolate chips. Again, I softened them in orange juice. Last time I made them with bananas and walnuts. Each time I had to bake them for 20 minutes, not 15, but that may have been because of the added ingredients. This is a great recipe as a muffin base and you can add anything you want!!
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.
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 buttermilk that really makes this recipe. It adds a creaminess to the muffin that is just divine. I really liked the apricot, but next time I will try blueberries.
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.
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 great. Nice texture and great taste. A Keeper for sure!!
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 buttery rich, moist results. I felt no need to add any spice and I'm glad I couldn't be tempted by other reviews to do so. I wanted an apricot muffin, not a spice muffin, and that's exactly what I got with these. The ingredients, directions and cooking time were all spot on. I did have a little extra batter leftover, but muffin tins do vary in size. I meant to top these with demerara sugar (turbinado sugar, sugar in the raw) before baking but forgot. Once they came out of the oven and I tasted them, however, I found it didn't matter a bit. Hubs will be taking these to a breakfast meeting tomorrow and I have no qualms about that at all with these. Nice recipe.
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 83
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