STAY-MOIST APPLE MUFFINS!
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
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
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
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
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
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
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
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
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
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
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
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
"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
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
"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
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
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
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
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
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
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
From sliceoftaste.com
APRICOT YOGURT MUFFINS RECIPE - SUGAR APRON
From sugarapron.com
APRICOT YOGURT MUFFINS - I HEART NAPTIME
From iheartnaptime.net
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
From southernplate.com
Estimated Reading Time 4 mins
SKINNY OATMEAL APRICOT MUFFINS (REFINED SUGAR-FREE ...
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
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.
TOP 21 BEST MUFFIN RECIPES - THE SPRUCE EATS
From thespruceeats.com
- Vanilla Muffins. These vanilla muffins might seem plain and simple, but they are brimming with flavor. The muffins are fluffy, and they are wonderful with marmalade, preserves, or jam.
- Pumpkin Oat Muffins With Dates. These moist pumpkin oat muffins with dates get extra texture from the oats and the simple streusel topping, Feel free to substitute raisins or dried cranberries for the dates in this recipe.
- Carrot Muffins With Walnuts and Cream Cheese Spread. These carrot muffins with walnuts and cream cheese spread are moist and full of flavor. The muffins are made with shredded carrots, chopped walnuts, and spices and are excellent with an orange-flavored butter or cream cheese spread.
- Sweet Potato Muffins With Cinnamon Sugar Topping. These tasty sweet potato muffins with cinnamon sugar topping are delicious. Add toffee bits or use walnuts instead of pecans.
- Cranberry Pumpkin Seed Muffins. These cranberry pumpkin seed muffins are filled with flavor and texture. Fresh cranberries and pumpkin seeds make them perfect for fall and winter.
- Best Ever Chocolate Chip Muffins. These best ever chocolate chip muffins are incredibly good, and they're loaded with chocolate chips. We used milk chocolate chips in them, but you could use semisweet or mini chips as well.
- Lemon Blueberry Muffins. These classic lemon blueberry muffins have a pecan and brown-sugar crumb topping and the bright flavor of lemon from both zest and juice.
- Vegan Lemon Poppy Seed Muffins. A surprisingly simple recipe, these lemon poppy seed muffins are delicious and vegan. Egg replacer and almond milk, along with fresh lemon zest and juice ensure they're healthy and filled with bright flavor.
- Banana Oatmeal Muffins. Perfect use of those overripe bananas on the counter, these muffins are moist and delicious. Oatmeal is not only in the batter but also made into a crumble with butter and cinnamon, making for a nice crunchy topping.
- Banana Chocolate Chip Muffins. Take that banana chocolate chip batter one step further with the addition of chocolate in the batter. Melted butter, cocoa powder, and water are combined and mixed with the rest of the ingredients to create a rich, moist muffin that is studded with chocolate chips.
APRICOT CRUMBLE MUFFINS | RECIPES | DELIA ONLINE
From deliaonline.com
Cuisine American, Mexican And CaribbeanEstimated Reading Time 2 minsServings 6
APRICOT CAKE WITH DRIED APRICOTS RECIPES
From yakcook.com
MOIST APRICOT WALNUT MUFFIN RECIPES
From tfrecipes.com
APRICOT WALNUT MUFFINS - RECIPE | COOKS.COM
From cooks.com
APRICOT MUFFINS RECIPE | OLD FARMER'S ALMANAC
From almanac.com
MOIST APRICOT BREAD RECIPES
From tfrecipes.com
SOLO FOODS | APRICOT STREUSEL MUFFINS
From solofoods.com
APRICOT MUFFINS RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
HONEY APRICOT CORNBREAD MUFFINS RECIPE - SARAH BOLLA ...
From foodandwine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love