Nutty Apricot Muffins
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.
Total TimePrep: 25 min. Bake: 20 min.
- 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 zest
- 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.
Nutrition Facts1 each: 320 calories, 13g fat (7g saturated fat), 30mg cholesterol, 288mg sodium, 46g carbohydrate (27g sugars, 2g fiber), 4g protein.
Originally published as Apricot Muffins in Country Extra July 1991
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!
Jan 30, 2010
I've made these delicious muffins many times.