Apricot Muffins

The muffins had nice texture, the recipe wasn’t difficult, but I could not really taste the apricots. I will try it again with a different brand of dried apricots. I can see why people have added all sorts of things besides or in addition to the apricots. There just wasn’t much taste beyond sweet.

So good and very different from the standard muffins out there. No spices either, which can be a nice change. I could not wait and had one that was still warm with some butter spread. I did make this in six jumbo muffins and one mini loaf pan. For the buttermilk, I used a dry cultured buttermilk blend. I needed to bake a few minutes more. The bottoms were getting brown, so I’m thinking maybe lower the temp and cook longer? Thanks for this great recipe!

Delicious! A moist and flavorful muffin recipe. I added zest from half an orange and a 1/2 cup of flaked coconut for a tropical tasting muffin. I topped the muffins off with raw sugar. I also made this into a loaf; it took 35 minutes. Will definitely make again.

A cake apricot muffin, yum. I used a combo of Solo apricot filling and chopped dried apricots- it’s what I have right now with our Shelter in Place restrictions right now with the Coronavirus. I added turbinado sugar to the top and a tsp of baking powder. I baked them at 425 degrees for 5 min. then 375 degrees for about 12 min. I do that to get my muffins high and crusty on top. Next time I think I’ll add a little less sugar and maybe soak the apricots in orange juice or add the zest of a lemon because I’d like a little bit of a kick.

I made this yesterday and kept the recipe exactly the same except used 1/2 of a 14oz can of apricots, drained them well and cut in smaller pieces (they came cut in half). I gently mixed them in to the batter at the end and then added the crumb topping from the blueberry buttermilk coffee cake ( 3/4 sugar and 3/4 flour and 6 tsp of butter mixed to crumble consistency) and put plenty on top. I used a tin for 6 large muffins and baked for 25 minutes in my oven, but need to check often. They came out great, loved the little moist pieces of apricot with the texture of the crunchy crumb topping.

Delicious recipie, did not change a thing other than I added 1 tsp. Of baking powder by accident, as it goes in most other muffin recipies. They were delicious, make sure you use buttermilk as recommended. If you take them out after 15 minutes, they will be raw inside. I actually had to bake mine for an extra 8 minutes. 15 min. Is not enough.

I added dates, as well, but what really made the muffin was diced candied ginger – that added the flavor that others said may have been missing because of the lack of spices.

I made this recipe using 1 cup chopped fresh apricots instead of dried apricots soaked in boiling water. Everything else was the same. The muffins turned out perfectly.

I doubled ingredients to make 24 muffins for our church group – ended up with 36! baked in convection oven for 18 minutes, dusted top of each muffin with cinnamon sugar before baking (I’m a cinnamon freak). YUMMY

My daughters loved these, I liked them. I used half oat flour and half all purpose flour (which I always do when I make muffins), and added a tsp. of vanilla. They were very moist, and this is an easily customizable recipe. I may try soaking the apricots in orange juice, like another reviewer suggested, next time. I make muffins frequently , and this recipe is a keeper.

Super good … and different. Followed recipe exactly. May add finely-chopped pecans next time for a little more texture, but they are yummy!

I LOVE EM!! Just try it and another dozen of my babies are still in the oven

It seemed a waste to drain all this flavorful apricot liquid into the sink, so I added some sugar, cornstarch, and a tiny splash of almond extract, simmered it, and reduced it down into a fresh jam to serve with the muffins – a perfect complement! As for the recipe itself, I agree with another reviewer – these make closer to 18 than 12 standard muffins. I added some vanilla, substituted milk+vinegar for buttermilk, and topped them with demerara sugar before baking. I also used California apricots (the darker, larger halves, as opposed to the small whole dried Mediterranean apricots).

These muffins have a moist richness due to the mixture of buttermilk, oil, and butter (butter for flavor, oil for moisture, and buttermilk for tenderness) and are a wonderful base for anything you want to add. Definitely use real buttermilk if you can-it always produces delicious results in baked goods -and it is needed in this recipe because the acid in it activates the baking soda (though a good substitute for one cup of buttermilk is 3/4 cup whole milk or low-fat yogurt and 1/4 cup of milk stirred together well). Do make sure to not overwork the dough, stirring until just combined as the recipe directs-this is so important to the texture of these muffins. I found that the apricots needed to be chopped pretty small because they expand quite a bit when soaked in the hot water. A little vanilla is a good addition. I may try these sometime with some apples and nutmeg mixed in. Thanks for such a delightful recipe!

Excellent recipe! The only change I made was to add a tsp of vanilla, will use this recipe again for sure!

These are delicious as listed. To make them a little healthier the next time I made them, I substituted applesauce for oil, added 1/2 tsp imitation vanilla extract (1/4 tsp real), and added 2 Tbsp flaxseed meal. Needed to add a little bit more butter milk so it would stir. Next time, I’m going to replace some of the flour with flaxseed meal, instead of adding. These were also delicious.

I used half white flour and half whole wheat flour and everyone loved them!

I really like these muffins. They are light and have a wonderful buttery taste. I didn’t want to tweek or add anything. I like the simple nature of them and the clean flavors. I found that they didn’t the whole 15 minutes baking time, so I watched until they were done.

I bought a large bag of apricots at Costco, then wasn’t sure where to go with them – so -found this delicious recipe for muffins — so easy and delicious. The apricots I bought were not dried at all, very moist, so I did not rehydrate them – and they were perfect. I, too will use this basic recipe for other fruits —

These were delicious! I loved the light fluffy texture, the flavor and the moist nuggets of apricot. I even froze them and they were wonderful when thawed. I’ll add this to my favorite muffin recipes. A keeper!

These were not only gorgeous but delicious!! One thing that I noticed though was at the 400 degree temperature, I found that they were done at not 30 minutes but 23 minutes exactly. The fork came out clean and they were golden brown. Thanks so much for this!