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Apricot Muffins
Prep
15 mins
Cook
15 mins
Servings
12
Difficulty
Easy
These apricot muffins are my go to when I want something wholesome and delicious without spending hours in the kitchen. The dried apricots plump up beautifully in hot water, creating moist, flavorful muffins that come together in just thirty minutes from start to finish. Apricots are packed with fiber and vitamins, making these treats feel a little less guilty. What I love most is how simple and affordable this recipe is, using basic pantry ingredients you probably already have on hand. Whether you're baking for breakfast or an afternoon snack, these muffins deliver genuine comfort in every bite.
Ella x
Ingredients
- 11 cup chopped dried apricots
- 11 cup boiling water
- 22 cups all-purpose flour
- ¾ cup white sugar¾ cup white sugar
- 11 teaspoon baking soda
- ½ teaspoon salt½ teaspoon salt
- ¼ cup melted butter¼ cup melted butter
- ¼ cup vegetable oil¼ cup vegetable oil
- 11 cup buttermilk
- 11 egg
Detail level
Instructions
- 1
Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups. Place apricots into a small bowl, and pour the boiling water over them. Let stand for 5 minutes.
- 2
In a medium bowl stir together the flour, sugar, baking soda and salt. In a separate bowl, whisk together the melted butter, oil, buttermilk and egg. Pour the wet ingredients into the dry ingredients, and stir until just blended. It is okay for the batter to have some lumps. Drain water from apricots, and mix them into the batter. Spoon into the prepared muffin cups.
- 3
Bake for 15 minutes in the preheated oven, or until the top springs back when lightly pressed. Cool in the pan over a wire rack.
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