Apricot Muffins

Apricot Muffins

84

"These are moist and chewy. I sometimes add 1/2 cup of dates as well as the apricots. A family favorite!"

Ingredients

30 m {{adjustedServings}} servings 238 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

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Directions

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  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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Reviews

84
  1. 101 Ratings

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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...