Apricot Muffins Recipe

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"Fruity and fantastic" is how Ruth Bolduc of Conway, New Hampshire describes these pretty, moist muffins.
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES: 12 servings

Ingredients

  • 1 cup chopped dried apricots
  • 1 cup boiling water
  • 1 cup sugar
  • 1/2 cup butter, softened
  • 1 cup (8 ounces) sour cream
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon grated orange peel
  • 1/2 cup chopped nuts

Nutritional Facts

1 serving (1 each) equals 307 calories, 14 g fat (7 g saturated fat), 34 mg cholesterol, 299 mg sodium, 41 g carbohydrate, 2 g fiber, 4 g protein.

Directions

  1. Soak apricots in water for 5 minutes. In a large bowl, cream sugar and butter until fluffy. Add sour cream; mix well. Combine dry ingredients; stir into creamed mixture just until moistened. Drain apricots, discarding liquid. Fold apricots, orange peel and nuts into batter. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 18-20 minutes or until muffins test done. Cool 10 minutes before removing to a wire rack. Yield: about 1 dozen.
Originally published as Apricot Muffins in Taste of Home April/May 1996, p12

Nutritional Facts

1 serving (1 each) equals 307 calories, 14 g fat (7 g saturated fat), 34 mg cholesterol, 299 mg sodium, 41 g carbohydrate, 2 g fiber, 4 g protein.

Reviews for Apricot Muffins

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   (2)
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MY REVIEW
Reviewed Jun. 2, 2012

"A keeper! I will admit that I had a concern about there being no egg in this recipe, but the muffins were tender and flavorful---never missed the egg. I love apricots and am always looking for recipes that include them. I found it interesting that even though I did not put any topping on the muffins, they did have a nice sugary coating on top after baking."

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