Nutty Apricot Muffins Recipe

5 2 2
Nutty Apricot Muffins Recipe
Nutty Apricot Muffins Recipe photo by Taste of Home
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Nutty Apricot Muffins Recipe

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5 2 2
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I tried apricots when I didn't have the usual muffin ingredients one time - and this recipe is the result! We enjoyed them, and I've made them often since.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.

Ingredients

  • 1 cup dried apricots, cut up
  • 1 cup boiling water
  • 1/2 cup butter or margarine
  • 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
  • TOPPING:
  • 1/4 cup sugar
  • 1/4 cup orange juice

Directions

In a small bowl, combine apricots and water. Let stand 5 minutes. Drain well and set aside. In a large mixing 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

Nutritional Facts

1 each: 320 calories, 13g fat (7g saturated fat), 30mg cholesterol, 288mg sodium, 46g carbohydrate (27g sugars, 2g fiber), 4g protein.

  • 1 cup dried apricots, cut up
  • 1 cup boiling water
  • 1/2 cup butter or margarine
  • 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
  • TOPPING:
  • 1/4 cup sugar
  • 1/4 cup orange juice
  1. In a small bowl, combine apricots and water. Let stand 5 minutes. Drain well and set aside. In a large mixing 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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Reviews forNutty Apricot Muffins

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patty2222 User ID: 3169897 245160
Reviewed Mar. 9, 2016

"I love these!!! I have made these twice both time using a can of apricots, drained and diced with chopped pecans and they are delicious!!! This is a keeper... thanks for sharing!"

MY REVIEW
FriedaG User ID: 1671534 37133
Reviewed Jan. 30, 2010

"I've made these delicious muffins many times."

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