- 1 cup dried apricots, cut up
- 1 cup boiling water
- 1/2 cup butter, softened
- 1 cup sugar
- 3/4 cup 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
- 1/4 cup sugar
- 1/4 cup orange juice
- In a small bowl, combine apricots and water. Let stand 5 minutes. Drain well and set aside. In a large bowl, cream butter and sugar until fluffy. Add sour cream and mix well. Combine dry ingredients and add to butter mixture. Mix on low only until combined. Fold in orange peel, nuts and apricots. Batter will be very stiff. Spoon into well-greased muffin tins, filling each cup almost to the top. Bake at 400° for 18-20 minutes or until done. Combine sugar and orange juice; dip tops of warm muffins in mixture. Yield: 12 muffins.
Originally published as Apricot Muffins in Country Extra July 1991, p45
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Reviewed Jan. 30, 2010
I've made these delicious muffins many times.