Fantastic Apricot Muffins

"These muffins ar so fruity and moist. Wonderful for breakfast with tea or coffee, for brunch with an omelet, or so good as an afternoon snack."
 
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photo by Toadflax photo by Toadflax
photo by Toadflax
Ready In:
18mins
Ingredients:
10
Yields:
12 muffins
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ingredients

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directions

  • Soak apricots in boiling water for 5 minutes.
  • In a large mixing 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 tins 3/4 full.
  • Bake at 400 degrees for 18-20 minutes or until muffins test done.
  • Cool 10 minutes before removing to a wire rack.

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Reviews

  1. These muffins are moist and delicious! I added an egg to the batter because it was so thick. They turned out great. I also substituted vanilla yogurt for the sour cream and lemon zest for the orange because I was out of both. I will definitely be making these again ;)
     
  2. Excellent!! I made this recipe almost as written. I skipped the nuts and, as I, too, found the batter very thick, I added a couple of tablespoons of milk. No eggs. These are absolutely delicious and will be a regular at my house.
     
  3. i also noticed no egg and added 1 and used apricot yougurt instead of sour cream and i boiled the chopped up apricots in the microwave i chopped apricots in food processer i didnt add rind the bottems burn easily cause sugar content high
     
  4. mixture was a little dry so I added an egg, they turned out GREAT and not time consuming to make. I will make then again Thanks :)
     
  5. These muffins were very tasty! I used plain Greek yogurt for the sour cream, white whole wheat flour for the all purpose, for the leavening 2 tsps baking powder and 1/2 tsp baking soda, omitted salt, used sunflower seeds for the nuts as our school is nut free, added an egg as others did and added 1/4 tsp cardamom and orange juice to thin the batter a bit. My #50 scoop yielded 14 muffins which I baked at 375 for 20 minutes, the edges browned quite a bit so I may try 350 next time.
     
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Tweaks

  1. These muffins are moist and delicious! I added an egg to the batter because it was so thick. They turned out great. I also substituted vanilla yogurt for the sour cream and lemon zest for the orange because I was out of both. I will definitely be making these again ;)
     
  2. i also noticed no egg and added 1 and used apricot yougurt instead of sour cream and i boiled the chopped up apricots in the microwave i chopped apricots in food processer i didnt add rind the bottems burn easily cause sugar content high
     

RECIPE SUBMITTED BY

Love all things British...good food, a good cup of tea, writing, books, 40's films, reality shows & of course, love to cook.
 
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