Mama's Apricot Muffins
These soft, buttery apricot muffins are filled with chewy dried apricots and made with sour cream instead of eggs and milk, so the batter is thick like a soft cookie dough. Ready in about 30 minutes.
Servings: 12 muffins
Calories: 239kcal
Ingredients
- 1 cup chopped dried apricots
- 1 cup boiling water for soaking, drained
- 1 cup sugar
- 1/2 cup unsalted butter softened (or margarine)
- 1 cup sour cream full-fat
- 2 cups all-purpose flour spooned and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Soak the chopped apricots in boiling water for 5 minutes.1 cup chopped dried apricots, 1 cup boiling water
- In a large bowl, cream the sugar and softened butter until light and fluffy.1 cup sugar, 1/2 cup unsalted butter
- Add the sour cream and mix well.1 cup sour cream
- Whisk the flour, baking soda, and salt together in a separate bowl, then stir them into the creamed mixture just until combined. The batter will be very thick.2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt
- Drain the apricots, pat them dry with a paper towel, and stir them into the batter.
- Fill greased or paper-lined muffin cups about 2/3 full.
- Bake at 400°F for 18 to 20 minutes, until lightly golden and a toothpick in the center comes out clean.
Notes
Yield: Depending on how full you fill the cups, this makes 12 to 15 muffins.
Storage: Keep cooled muffins in an airtight container at room temperature for up to 4 days, or freeze them for up to 3 months. Thaw frozen muffins at room temperature, then warm them in the microwave, oven, or air fryer.
Nutrition
Calories: 239kcal