Moist Apricot Muffins Recipes

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STAY-MOIST APPLE MUFFINS!



Stay-Moist Apple Muffins! image

Recipe VIDEO above. These muffins are a miracle - they stay moist for 4 to 5 days!! KEY TIP: Do not over mix batter (causes dry muffin), stir until flour is just incorporated, few lumps is fine. This recipe will work with cup measures regardless of which country you are in, with the exception of Japan - please use weights provided.

Provided by Nagi

Categories     Baking

Time 30m

Number Of Ingredients 12

2 level cups apple pieces (peeled) (, 0.7 cm / 1/3" cubes (2 large apples, I use red))
1 tbsp melted butter (, for muffin tim (or use paper liners))
115g / 0.5 cup unsalted butter (, melted (1 stick))
1 cup (200g) brown sugar (, packed)
2/3 cup (165 ml) milk ((low fat, full fat, non dairy also fine))
1 large egg ((approx 60g / 2 oz))
1 tsp white vinegar ((or any other clear vinegar))
2 cups (300g) wholemeal flour ((wholewheat flour)(white also ok, Note 1))
1 tsp baking soda (bi carb) ((NOT baking powder))
1 tsp cinnamon powder
Pinch salt
2 tbsp raw sugar ((demerara sugar - large granules))

Steps:

  • Preheat oven to 200C/390F.
  • Brush a 12 hole, standard muffin tin with melted butter, or line with paper cases. (Note 3)
  • Place butter and brown sugar in a bowl, whisk to combine.
  • Add milk, then egg and vinegar. Whisk to combine.
  • Scatter flour across batter surface, followed by baking soda, cinnamon and salt. Whisk 10 times until the flour is incorporated - some lumps is fine.
  • Stir through apple -minimum stirs just to disperse.
  • Scoop batter into muffin tin - I use an ice cream scoop - filling it all the way to the top. If using a scooper, leave it the slight ball shape (see video) - don't smooth the top. You should get 12 (see Note 3).
  • Sprinkle with sugar (if using - makes surface slightly crispy), place muffins in the oven.
  • Immediately turn down to 180C/350F.
  • Bake for 20 minutes (standard) or 18 minutes (fan / convection) , or until a skewer comes out clean.
  • Rest in the muffin tin for 5 minutes then transfer to a rack to cool.
  • Once fully cooled, store in an airtight container - it will stay moist for up to 5 days. These also freeze very well.

Nutrition Facts : ServingSize 103 g, Calories 253 kcal

APRICOT MUFFINS



Apricot Muffins image

These are moist and chewy. I sometimes add 1/2 cup of dates as well as the apricots. A family favorite!

Provided by Aunt Mamie

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 10

1 cup chopped dried apricots
1 cup boiling water
2 cups all-purpose flour
¾ cup white sugar
1 teaspoon baking soda
½ teaspoon salt
¼ cup melted butter
¼ cup vegetable oil
1 cup buttermilk
1 egg

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 238.5 calories, Carbohydrate 36.2 g, Cholesterol 26.5 mg, Fat 9.2 g, Fiber 1.4 g, Protein 3.8 g, SaturatedFat 3.4 g, Sodium 258 mg, Sugar 19.3 g

APRICOT-OATMEAL MUFFINS



Apricot-Oatmeal Muffins image

Sweet bits of dried apricots balance the hearty texture of oats in mouth-watering muffins.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 6

Number Of Ingredients 11

3/4 cup Gold Medal™ all-purpose flour
1/2 cup quick-cooking or old-fashioned oats
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup packed brown sugar
1/3 cup milk
3 tablespoons vegetable oil
1/2 teaspoon vanilla
1 egg
1/3 cup finely chopped dried apricots
1 tablespoon quick-cooking or old-fashioned oats, if desired

Steps:

  • Heat oven to 400°F. Grease bottoms only of 6 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
  • In medium bowl, mix flour, 1/2 cup oats, the baking powder and salt. In small bowl, mix brown sugar, milk, oil, vanilla and egg with fork or wire whisk until blended. Stir milk mixture into flour mixture just until flour is moistened. Fold in apricots. Divide evenly among muffin cups. Sprinkle each with about 1/2 teaspoon oats.
  • Bake 23 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Serve warm or cool.

Nutrition Facts : Calories 250, Carbohydrate 40 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Muffin, Sodium 200 mg, Sugar 22 g, TransFat 0 g

BASIC MUFFIN RECIPE



Basic muffin recipe image

Good Food reader Charlotte Hilsdon shares her simple, chocolate chip muffin recipe, to which you can add fruit, chocolate or nuts

Provided by Good Food team

Categories     Afternoon tea, Dessert, Snack, Treat

Time 45m

Yield Makes 20

Number Of Ingredients 7

2 medium eggs
125ml vegetable oil
250ml semi-skimmed milk
250g golden caster sugar
400g self-raising flour (or same quantity plain flour and 3 tsp baking powder)
1 tsp salt
100g chocolate chips or dried fruit such as sultanas or dried cherries (optional)

Steps:

  • Heat oven to 200C/180C fan/gas 6. Line 2 muffin trays with paper muffin cases. In a large bowl beat 2 medium eggs lightly with a handheld electric mixer for 1 min.
  • Add 125ml vegetable oil and 250ml semi-skimmed milk and beat until just combined then add 250g golden caster sugar and whisk until you have a smooth batter.
  • Sift in 400g self-raising flour and 1 tsp salt (or 400g plain flour and 3 tsp baking powder if using) then mix until just smooth. Be careful not to over-mix the batter as this will make the muffins tough.
  • Stir in 100g chocolate chips or dried fruit if using.
  • Fill muffin cases two-thirds full and bake for 20-25 mins, until risen, firm to the touch and a skewer inserted in the middle comes out clean. If the trays will not fit on 1 shelf, swap the shelves around after 15 mins of cooking.
  • Leave the muffins in the tin to cool for a few mins and transfer to a wire rack to cool completely.

Nutrition Facts : Calories 205 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium

FANTASTIC APRICOT MUFFINS



Fantastic Apricot Muffins image

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.

Provided by Debster

Categories     Quick Breads

Time 18m

Yield 12 muffins

Number Of Ingredients 10

1 cup chopped dried apricot
1 cup boiling water
1 cup sugar
1/2 cup butter or 1/2 cup margarine, softened
sour cream (1 cup)
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon grated orange rind
1/2 cup chopped nuts

Steps:

  • 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.

Nutrition Facts : Calories 268.6, Fat 10.9, SaturatedFat 5.3, Cholesterol 20.3, Sodium 296.4, Carbohydrate 40.9, Fiber 1.9, Sugar 22.8, Protein 3.6

QUICK AND EASY OATMEAL MUFFINS



Quick and Easy Oatmeal Muffins image

My mom used to make these on the weekends and the whole house smelled delicious. Great for kids, and I usually serve them with applesauce.

Provided by DustyMoe

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 9

2 eggs
⅔ cup brown sugar
½ cup vegetable oil
½ cup milk
1 cup all-purpose flour
¾ cup instant oatmeal
1 teaspoon baking powder
½ teaspoon baking soda
1 pinch salt

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Grease 12 muffin cups.
  • Whisk eggs, brown sugar, vegetable oil, and milk together in a bowl until smooth.
  • Stir flour, oatmeal, baking powder, baking soda, and salt into wet ingredients to form a batter. Fill the prepared muffin cups with batter.
  • Bake in preheated oven until tops are golden brown and an inserted toothpick comes out clean, about 20 minutes.

Nutrition Facts : Calories 185.5 calories, Carbohydrate 19.9 g, Cholesterol 31.8 mg, Fat 10.6 g, Fiber 0.8 g, Protein 3.1 g, SaturatedFat 1.7 g, Sodium 124.3 mg, Sugar 8.5 g

APRICOT MUFFINS



Apricot Muffins image

"Fruity and fantastic" is how Ruth Bolduc of Conway, New Hampshire describes these pretty, moist muffins.

Provided by Taste of Home

Time 35m

Yield about 1 dozen.

Number Of Ingredients 10

1 cup chopped dried apricots
1 cup boiling water
1 cup sugar
1/2 cup butter, softened
1 cup sour cream
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon grated orange zest
1/2 cup chopped nuts

Steps:

  • Soak apricots in water for 5 minutes. In a large 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 zest and nuts into batter. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 18-20 minutes or until muffins test done. Cool 10 minutes before removing to a wire rack.

Nutrition Facts :

APRICOT OATMEAL MUFFINS



Apricot Oatmeal Muffins image

"Our family enjoys all types of muffins, including this tempting apricot variety," informs Nelly Smees of Hopewell, Nova Scotia. "I like that they can be stirred together in a jiffy for a breakfast treat or anytime snack."

Provided by Taste of Home

Time 40m

Yield 1-1/2 dozen.

Number Of Ingredients 11

2-1/2 cups all-purpose flour
1/2 cup packed brown sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup quick-cooking oats
1 cup chopped dried apricots
1/2 cup butter
3/4 cup boiling water
2 large eggs, lightly beaten
1 cup whole milk
2 teaspoons grated orange zest, optional

Steps:

  • In a bowl, combine the first four ingredients. In anther bowl, combine the oats, apricots, butter and boiling water; stir until butter is melted. Cool for 5 minutes. Stir in eggs, milk and orange zest if desired. Stir into dry ingredients just until moistened., Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to wire racks.

Nutrition Facts : Calories 183 calories, Fat 7g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 205mg sodium, Carbohydrate 28g carbohydrate (10g sugars, Fiber 1g fiber), Protein 4g protein.

JAM MUFFINS, APRICOT ETC



Jam Muffins, Apricot Etc image

This recipe is adapted from a New Zealand cookbook called Quick n' Easy Muffins, Cakes, Biscuits, Slices, Loaves, Scones, and was voted a winner after being served to my daughter's teachers at school as a birthday tray. DO grease the pan well so that they slip out easily and if the jam leaks out, get the muffin out of the form while it's still warm because once the jam is cold, it's hard to remove (I used a plastic picnic knife to ease mine out of my muffin form). And yes, you read correctly, the original recipe does say 5 teaspoons baking powder!

Provided by kiwidutch

Categories     Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 10

3 cups flour
5 teaspoons baking powder
1 teaspoon salt
2 tablespoons sugar
1 teaspoon vanilla essence
50 g butter (melted, 1 3/4oz)
3 eggs
1 1/2 cups milk
12 teaspoons apricot jam
powdered sugar (to decorate)

Steps:

  • Preheat the oven at 200°C (400°F).
  • Sift the flour, baking powder and salt together into a baking bowl. Make a hollow in the dry ingredients. Beat the eggs and milk together and add with melted butter into the middle of the dry ingredients mixing just enough to moisten the mixture.
  • Spoon a largish tablespoon of the mixture into the bottom of the muffin form,making certain that it covers the bottom of the muffin form. Make a small hollow in the middle if the muffin mixture and set a teaspoon of apricot jam into the hollow, try not to let the jam run out to the sides very much.
  • Cover the apricot jam with another spoonful of the muffin mix and run a clean finger around it so that the jam is as enclosed by the muffin mixture as possible.
  • Bake at 200°C (400°F) for 15 minutes or until cooked.
  • Ease the muffins out of the form while warm and put onto a wire rack to cool.
  • Once cool, dust the tops with powdered sugar.

APRICOT-ALMOND MUFFINS



Apricot-Almond Muffins image

Fresh apricots give a sweet-and-sour tang to these light, tender muffins. Create your own customized muffin recipe with the Recipe Maker.

Provided by Joanne Chang

Categories     Breakfast/brunch

Yield Yields 1 dozen muffins

Number Of Ingredients 13

1 lb. (3-1/2 cups) unbleached all-purpose flour
4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. table salt
1-1/3 cups granulated sugar
5 oz. (10 Tbs.) unsalted butter, melted and cooled slightly
1 cup whole milk, at room temperature
1 cup crème fraîche or sour cream, at room temperature
2 large eggs, at room temperature
1 large egg yolk, at room temperature
1-1/2 cups coarsely chopped fresh apricots (or substitute canned apricots, drained very well and patted dry)
3/4 cup sliced almonds, toasted
1/2 tsp. almond extract

Steps:

  • Position a rack in the center of the oven and heat the oven to 350°F. Lightly oil (or spray with cooking spray) the top of a standard 12-cup muffin tin (cups should be 2-3/4 inches across and about 1 inch deep) and line with paper or foil baking cups. In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt; mix well. In a medium mixing bowl, whisk together the sugar, butter, milk, crème fraîche or sour cream, eggs, and egg yolk until well combined. Pour the wet ingredients into the dry and fold gently with a rubber spatula just until the dry ingredients are mostly moistened (the batter will be lumpy)-there should still be quite a few streaks of dry flour. Sprinkle the apricots, sliced almonds, and almond extract onto the batter, and fold them in until just combined. (The batter will be lumpy; don't try to smooth it out.) Do not overmix. Use an ice cream scoop if you have one with a "sweeper" in it; otherwise, use two spoons to spoon the batter into the muffin cups, distributing all of the batter evenly. The batter should mound higher than the rim of the cups by about 3/4 inch. Bake until the muffins are golden brown and spring back lightly when you press the middle, 30 to 35 minutes. (The muffin tops will probably meld together.) Let the tin cool on a rack for 15 to 20 minutes, then use a table knife to separate the tops, and then invert the pan and pop out the muffins.

More about "moist apricot muffins recipes"

APRICOT & YOGURT MUFFINS RECIPE - FOODESS.COM
apricot-yogurt-muffins-recipe-foodesscom image
And baking. These moist, fluffy apricot muffins are a remarkably nice departure from the scrambled eggs and chapati I’ve been breakfasting on for several months straight. Hope you enjoy, too! Pin This Recipe Print Recipe. Apricot & Yogurt Muffins…
From foodess.com
Estimated Reading Time 2 mins
  • In a separate bowl, stir together yogurt, melted butter, brown sugar, milk, egg, and vanilla. Add to dry ingredients and stir until nearly incorporated, with some floury patches remaining. Fold in chopped apricot.
  • Spoon batter into prepared muffin tin. Top muffins with an additional apricot slice, if desired. Bake for 18-22 minutes, until golden brown and tops spring back when lightly pressed. Let cool a few minutes in the pan, then transfer to wire racks to finish cooling.


HEALTHY APRICOT WALNUT MUFFINS, WHOLEGRAIN | SLICE OF TASTE
healthy-apricot-walnut-muffins-wholegrain-slice-of-taste image
2017-01-08 3/4 cup buttermilk or regular milk. 3 tablespoons melted butter. 1/2 cup chopped dried apricots. 1/2 cup chopped walnuts. additional cinnamon and granulated sugar to sprinkle on top before baking. In large bowl mix together flour, oatmeal, wheat germ, brown sugar, baking soda, baking powder, salt, cinnamon, …
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APRICOT YOGURT MUFFINS RECIPE - SUGAR APRON
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2014-06-23 Made with fresh apricot and yogurt, these golden baked muffins are wonderfully moist and tasty. Dense just enough to hold up the fruit in the batter, but are still very moist and tender. The bread part of the muffin has a light yogurt flavor, but the real flavor comes from the all that fruit, because these Muffins are Loaded with Apricots! For Muffins…
From sugarapron.com


APRICOT YOGURT MUFFINS - I HEART NAPTIME
2020-02-15 Boil 2 cups of water in the microwave. Place apricots in the boiling water for five minutes to soften. Set aside. In a large bowl, mix dry ingredients together. Create a well in the center and set …
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Estimated Reading Time 4 mins
  • Preheat oven to 350°F. Place cupcake liners in muffin tins (alternatively, you could simply grease the muffin tins).
  • Boil 2 cups of water in the microwave. Place apricots in the boiling water for five minutes to soften. Set aside.
  • In a large bowl, mix dry ingredients together. Create a well in the center and set aside. Mix yogurt, melted butter, egg and milk in a separate bowl just until combined. Pour into dry ingredients and mix just until combined. Do not over-mix.


FABULOUS DRIED APRICOT MUFFINS - SOUTHERN PLATE
2015-01-05 Soak diced apricots in boiling water for 5 minutes. In large mixing bowl, cream sugar and butter until fluffy. Add sour cream, mix well. Combine dry ingredients; Stir into creamed mixture just until fully mixed. Drain apricots, …
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Estimated Reading Time 4 mins


SKINNY OATMEAL APRICOT MUFFINS (REFINED SUGAR-FREE ...
2016-07-26 Skinny Oatmeal Apricot Muffins ↓ Jump to Recipe · By: Julia Foerster · Posted: 07/26/16 · Updated: 06/14/17. Skinny Oatmeal Apricot Muffins are perfect for breakfast-on-the-go! They’re refined sugar-free, moist, full of fresh fruit, and completely delicious. A few weeks ago, I had been really craving muffins for breakfast, but as much as I love my Maple Glazed Walnut Muffins…
From platedcravings.com
Estimated Reading Time 5 mins
  • Preheat your oven to 425°F (218°C). Line a 12-count muffin pan with cupcake liners or spray with nonstick spray.
  • Add the dry ingredients to the wet ingredients. Mix until just combined and all the dry ingredients are wet. Don’t overmix!


MINI WHOLE-WHEAT APRICOT MUFFINS RECIPE | MYRECIPES
Combine buttermilk and next 3 ingredients in a bowl; stir with a whisk. Add buttermilk mixture to flour mixture; stir just until moist. Fold in apricots. Spoon batter into 24 mini muffin cups coated with cooking spray. Bake at 375° for 10 minutes or until muffins …
From myrecipes.com
  • Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, and next 3 ingredients in a large bowl; make a well in center of mixture.
  • Combine buttermilk and next 3 ingredients in a bowl; stir with a whisk. Add buttermilk mixture to flour mixture; stir just until moist. Fold in apricots. Spoon batter into 24 mini muffin cups coated with cooking spray. Bake at 375° for 10 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately; cool on a wire rack.


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APRICOT CRUMBLE MUFFINS | RECIPES | DELIA ONLINE
2015-11-09 Delia's Apricot Crumble Muffins recipe. I am openly and quite unashamedly mad about muffins. They are a doddle to make once you grasp it, and for me they upstage cup cakes by a mile – low in fat, fruity, soft, squidgy, light and airy. My only problem is deciding which ones I like best. You can make these with ready-to-eat dried apricots, but in the summer they are even better
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Cuisine American, Mexican And Caribbean
Estimated Reading Time 2 mins
Servings 6


APRICOT CAKE WITH DRIED APRICOTS RECIPES
FABULOUS DRIED APRICOT MUFFINS - SOUTHERN PLATE. From southernplate.com 2015-01-05 · Soak diced apricots in boiling water for 5 minutes. In large mixing bowl, cream sugar and butter until fluffy. Add sour cream, mix well. Combine dry ingredients; Stir into creamed mixture just until fully mixed. Drain apricots… Estimated Reading Time 4 mins. See details . APRICOT & ALMOND FRUITCAKE RECIPE ...
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MOIST APRICOT WALNUT MUFFIN RECIPES
Moist Apricot Walnut Muffin Recipes APRICOT-OATMEAL MUFFINS. Sweet bits of dried apricots balance the hearty texture of oats in mouth-watering muffins. Provided by Betty Crocker Kitchens. Categories Side Dish. Time 40m. Yield 6. ...
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APRICOT WALNUT MUFFINS - RECIPE | COOKS.COM
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APRICOT MUFFINS RECIPE | OLD FARMER'S ALMANAC
Apricot Muffins . Share: Rate this Recipe: ... Perfect! Moist and delicious. Ingredients. 1 cup Grape-Nuts cereal (or any granola-type cereal) 1/2 cup snipped dried apricots. 1/2 cup boiling water. 1-3/4 cups all-purpose white flour . 1 tablespoon baking powder. 1/2 teaspoon salt. 1/2 cup brown sugar. 1/2 cup chopped nuts. 2/3 cup milk. 1/2 cup oil. 1 egg, beaten. Instructions. Preheat the ...
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MOIST APRICOT BREAD RECIPES
APRICOT MUFFINS. These are moist and chewy. I sometimes add 1/2 cup of dates as well as the apricots. A family favorite! Provided by Aunt Mamie. Categories Bread Quick Bread Recipes Muffin Recipes. Time 30m. Yield 12. Number Of Ingredients 10. Ingredients; 1 cup chopped dried apricots: 1 cup boiling water: 2 cups all-purpose flour: ¾ cup white sugar: 1 teaspoon baking soda: ½ teaspoon …
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SOLO FOODS | APRICOT STREUSEL MUFFINS
To bake this apricot muffin recipe, preheat oven to 400° F. Line 12-cup muffin pan with paper cupcake liners and set aside. To make the crumb topping for these apricot muffins, stir flour and brown sugar in small bowl until blended. Cut in butter until mixture resembles coarse crumbs and set aside. To make the apricot muffins, stir in flour, granulated sugar, baking powder, cinnamon and salt ...
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APRICOT MUFFINS RECIPES | SPARKRECIPES
Dairy free/egg free apricot almond muffins This is a great recipe for a breakfast muffin on the go if you suffer from dairy and/or egg allergies like I do. I have had to re-design some family favorites, and this had been one of the most satisfying remake and closest to the Apricot-Almond Bread originally from the Moosewood Cookbook.
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HONEY APRICOT CORNBREAD MUFFINS RECIPE - SARAH BOLLA ...
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