Menu
Apricot Banana Muffins Apricot Banana Muffins
Apricot Oatmeal Muffins Apricot Oatmeal Muffins
Caramel Apple Muffins Caramel Apple Muffins
Apple-Almond Muffins Apple-Almond Muffins
Apple Cinnamon Muffins Apple Cinnamon Muffins
Apple Carrot Muffins Apple Carrot Muffins
Fruit and Nut Muffins Fruit and Nut Muffins
Apricot Bread Apricot Bread
Banana Apple Muffins Banana Apple Muffins
Raisin Apple Muffins Raisin Apple Muffins
Apple Walnut Muffins Apple Walnut Muffins
Apple Spice Muffins Apple Spice Muffins
Apricot Scones Apricot Scones
Apricot Fruitcake Apricot Fruitcake
Raspberry Muffins Raspberry Muffins
Cranberry Apple Muffins Cranberry Apple Muffins
Applesauce Muffins Applesauce Muffins
Apple Cranberry Muffins Apple Cranberry Muffins
Almond Peach Muffins Almond Peach Muffins
Apple Butter Muffins Apple Butter Muffins

Apricot Muffins

2 reviews
Test Kitchen Approved
Total Time

Prep: 15 min. Bake: 20 min. + cooling

Makes

about 1 dozen

Updated: Sep. 30, 2022
"Fruity and fantastic" is how Ruth Bolduc of Conway, New Hampshire describes these pretty, moist muffins.
Apricot Muffins
Next Recipe

Ingredients

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

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 zest 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.