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Apricot Muffins

 Apricot Muffins
"Fruity and fantastic" is how Ruth Bolduc of Conway, New Hampshire describes these pretty, moist muffins.
12 ServingsPrep: 15 min. Bake: 20 min. + cooling

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

Directions

  • 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.
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.