Apricot Muffins

Apricot Muffins

81 Reviews 10 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Aunt Mamie
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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Ingredients

Adjust Servings

Original recipe yields 12 muffins

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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.

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Reviews (81)

Rate This Recipe
Stefani J.
44

Stefani J.

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!!

Hanny Manny
24

Hanny Manny

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.

LIZZY9VOLT
20

LIZZY9VOLT

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.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 238 cal
  • 12%
  • Fat
  • 9.2 g
  • 14%
  • Carbs
  • 36.2 g
  • 12%
  • Protein
  • 3.8 g
  • 8%
  • Cholesterol
  • 29 mg
  • 10%
  • Sodium
  • 258 mg
  • 10%

Based on a 2,000 calorie diet

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