Apricot Muffins Recipe - Allrecipes.com
Apricot Muffins Recipe
  • READY IN 30 mins

Apricot Muffins

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 12 muffins Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 15 mins
  • READY IN 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Mar 09, 2006

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!!

 
Most Helpful Critical Review
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.

 
Feb 08, 2011

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.

 
Apr 01, 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.

 
Jun 21, 2011

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.

 
Mar 20, 2003

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!!

 
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!

 
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!

 

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Nutrition

  • Calories
  • 238 kcal
  • 12%
  • Carbohydrates
  • 36.2 g
  • 12%
  • Cholesterol
  • 29 mg
  • 10%
  • Fat
  • 9.2 g
  • 14%
  • Fiber
  • 1.4 g
  • 5%
  • Protein
  • 3.8 g
  • 8%
  • Sodium
  • 258 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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