Apricot Muffins
These Apricot Muffins are soft, buttery, and packed with chewy dried apricots in every bite. Sour cream keeps them extra moist, and they come together fast with just a handful of pantry basics.
Servings: 12 muffins
Calories: 239kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 239kcal