Elevate plain buttery moist muffins with the added sweet boost of dried apricots thanks to my easy apricot muffins recipe.
Today I am bringing you a recipe for some wonderful muffins, which have little nuggets of golden deliciousness in every bite. These apricot muffins are great to have on the weekends when you just want to sit and relax before starting the day or for a brunch with an omelet or fruit salad. I have made them the day before and reheated them in the microwave and they taste just like they came fresh out of the oven. Add a spread of butter and you have a delicious breakfast or mid-morning snack.
Now, all you need to make apricot muffins is dried apricots, sugar, butter, sour cream, flour, baking soda, and salt. Basically, the usual baking suspects. The sour cream ensures every bite of muffin is deliciously tender and moist, which is what we all want, right? The instructions are just as simple as the ingredients. Just combine the dry ingredients and wet ingredients separately then together and bake!
Before we dive in, I just wanted to say don’t be surprised if the dough doesn’t look like a normal muffin batter. It is much thicker but turns out with wonderful results. Once you master this apricot muffin recipe, I recommend trying it with different dried fruit. They would be equally good with dried peaches.
So if you are a muffin lover like me, please give these a try. I know you will not be disappointed.
- Dried apricots
- Unsalted butter (or margarine)
- Sour cream
- All-purpose flour
- Baking soda
How to Make Apricot Muffins
Chop apricots with a sharp knife and soak them in boiling water for 5 minutes.
In a mixing bowl, cream butter and sugar until fluffy.
Add sour cream and mix well.
This is what your mixture will look like after you have mixed in your sour cream.
I could have left this picture out but it wanted to be included so much!
Combine flour, baking soda, and salt in a separate mixing bowl.
Pour dry ingredients into the batter mixture and fold in until well combined.
Drain apricots and pat dry with paper towels.
Dump those apricot nuggets into your batter.
Now isn’t that so pretty?
Like little sunshine pieces just waiting for you to taste.
Stir to incorporate the chopped apricot pieces.
Line a muffin tin with papers and fill each muffin cup 2/3 full.
I had 15 muffins instead of the 12 but that gave me three to eat with no guilt! If a recipe makes extra, the extra should be for the cook to enjoy. At least, that’s my way of thinking today.
Bake in a preheated 400-degree oven for 18 to 20 minutes or until lightly golden brown.
Slather with butter, eat, and enjoy! Have a wonderful day!
- Store muffins in an airtight container at room temperature for up to 4 days. You can easily reheat them in the microwave, oven, or air fryer.
- Alternatively, store muffins in the freezer for up to 3 months. Thaw at room temperature before reheating as above.
- You can definitely use fresh apricots instead of dried apricot in this apricot muffin recipe. Basically any fresh or dried fruit will work, so let your imagination run wild!
- I recommend using an ice cream scoop to add the muffin batter to each muffin cup, as it’s the perfect size to make them 2/3 full.
- Don’t over-mix the batter! It’s meant to be thick, I promise.
- If you want to make mini apricot muffins, just cut the cooking time in half.
- If you prefer, substitute the sour cream for plain Greek yogurt to make apricot yogurt muffins.
- You can also substitute the granulated sugar for brown sugar or use half and half for added flavor.
- Speaking of added flavor… sprinkle cinnamon sugar onto each muffin before baking.
- Feel free to stir in 1/2 cup of chopped nuts or shredded coconut too (chopped walnuts or chopped pecans work best).
Check out these other marvelous muffin recipes:
Bisquick Blueberry Muffins On A Budget
Gluten-Free Banana Nut Muffins No Dairy or Eggs
Oatmeal Muffins Recipe (Add Your Own Mix-Ins)
- 1 cup chopped dried apricots
- 1 cup boiling water
- 1 cup sugar
- 1/2 cup unsalted butter or margarine
- 1 cup sour cream
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Soak diced apricots in boiling water for 5 minutes.1 cup chopped dried apricots, 1 cup boiling water
- In a large bowl, cream sugar and butter until fluffy.1 cup sugar, 1/2 cup unsalted butter or margarine
- Add sour cream and mix well.1 cup sour cream
- Combine dry ingredients in a separate mixing bowl and then stir them into the creamed mixture just until fully mixed.2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt
- Drain apricots, pat dry with a paper towel, and stir into batter.
- Fill greased or paper-lined muffin cups 2/3 full.
- Bake at 400 degrees for 15 to 20 minutes or until they test done.
Never let a stumble be the end of your journey.
“Mama”, thank you so much for your story and recipe today! It’s easy to see where Christy gets her sunny, caring spirit and great story-telling voice. I’m thrilled you’ll be contributing even more this year!
And while I’m not the muffin-lover you confess to being, I *am* an apricot lover. You are right when you call them nuggets of sunshine and I can’t wait to try this recipe! I’ve eaten all the dried apricots we had in the house so it’ll have to wait until I can run to the store, but this is at the top of my must-make list.
Thank you again, blessings to all of you – have a terrific week!
Thank you so much for this recipe! I love muffins and I love dried apricots so I know these muffins will be great.
Look yummy. Thanks for joining Christy on Southern Plate.
Well, now I can see where Christy gets her gift of gab! I enjoyed your posting and will try the muffins first thing. Welcome aboard, officially!
Please help! I loved using Ziplist for saving Christy’s recipes. I can’t tell you how often I used it! It is no longer available:(
I was able to move all my saved recipes to Epicurious. Is there a way to save this recipe directly to my recipe box there?
Thanks for any help in advance!
I’m afraid not. Epicurious is owned by the company who bought out zip list (Conde Nast) and then shut down all use of it for the blogs who used it. This is by their intentional design. Now, you are able to save Epicurious recipes to your recipe box only, as far as I know. Clever, huh? They immediately shot up the users on their site just by buying out a company and giving folks no other choice if they want to keep the recipes they had saved.
It was disheartening for us, to say the least.
Right now, the only options I have for offering a recipe box are ones that would charge you as much as $20 a year to use so I’m still exploring. In the meantime, though, you can print the recipes and they are *always* available here on Southernplate.com anytime, day or night.
Hey Christy – I know you have all kinds of free time on your hands to find a new online recipe box for all of us (NOT!!!) … have you looked at justapinch.com? They offer free memberships with recipes from individuals all over the place (so I don’t think they’re a competitor of yours; if they are, I’m sorry and never mind. :-o). Just a thought! Happy Monday!
Christy, I have been saving the page of the recipe in a Southern Plate file I created on my desktop. When I want a certain recipe of yours I go to the folder on my desktop, open it and click on the link for the page for that recipe. I am so happy your momma joined you on Southern Plate that means we get twice as much encouragement, wisdom and recipes. I hope this bit of info helps people save your recipes it honestly not hard this way.
I have found That the website PINCHED lets you save These recipes I was lucky enough to find them and transferred almost all of my ziplist. I have had major problems with Ep. and have lost all my recipes I had there.
Yum! This sound wonderful. I think I will have to try these substituting dried dates. Thank you
My husband will love these and thank you for your wisdom on having hope through illness!