Apricot Muffins

Download
photo by Dorel photo by Dorel
photo by Dorel
photo by Dorel photo by Dorel
Ready In:
50mins
Ingredients:
12
Yields:
12 muffins
Advertisement

ingredients

Advertisement

directions

  • Combine apricot pieces and lemon juice. Cream shortening and sugar, beat in egg and stir in apricots.
  • Sift flour, baking powder, salt and nutmeg; add to first mixture alternately with milk.
  • Add chopped nuts with last portion of flour.
  • Fill greased muffin tins two thirds full.
  • Sprinkle a little granulated sugar on top of each muffin.
  • Bake about 20 minutes at 350 degrees F.
  • Makes 12 muffins.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. These were really good! I was surprised how moist they were. My family is very picky - they don't like apricots, nuts or chunks, so I pureed the cots and left out the nuts and the sugar on top. I froze them and took them to a family reunion so everyone could taste one - all were pleasantly surprised! Thanks a bunch for a nice change in a muffin.
     
  2. Very delicious! Do not grease the sides of the muffin tin - just the bottoms. That way you can get lovely browned crusts. I think I'll cut down on the nutmeg next time or play around with another flavor...it's really strong!
     
  3. I had two apricots that needed using up so this recipe was perfect! I made a loaf instead of muffins. The nutmeg went really well. Thanks!
     
  4. I made this with fresh organic apricots that were too tart to eat out of hand and it turned out wonderfully. You can really taste the apricots and all the flavors are very well-balanced. I actually made this as a loaf, rather than muffins (by the way, just to note, 6 jumbo muffins should equal 12 regular-sized muffins, so I think that Dorel was mistaken in that respect). It turned out with a lovely cake-like crumb, dense and moist. I was surprised that the recipe instructed to add the apricot so early- most baked good recipes call for any fruit added to be added at the very end so that the fruit isn't broken down. I think the fact that the apricots were added earlier and mashed a little as I mixed in the other ingredients made the bread moister and infused the whole thing with more apricot flavor. I made a few subs- I used whole wheat pastry flour rather than all-purpose, sucanat rather than white sugar and butter instead of shortening. I didn't find it at all too sweet, especially with the fresh apricots which are much less sweet than dried. I really liked the flavor/texture that the walnuts added. Just a really lovely bread. I liked it especially refrigerated and sliced thinly- mmm!
     
  5. Very delicious. I subbed butter for the shortening (I usually do) and used up some of my frozen apricots from last year. Instant family favorite!
     
Advertisement

Tweaks

  1. Very delicious. I subbed butter for the shortening (I usually do) and used up some of my frozen apricots from last year. Instant family favorite!
     
  2. I made this with fresh organic apricots that were too tart to eat out of hand and it turned out wonderfully. You can really taste the apricots and all the flavors are very well-balanced. I actually made this as a loaf, rather than muffins (by the way, just to note, 6 jumbo muffins should equal 12 regular-sized muffins, so I think that Dorel was mistaken in that respect). It turned out with a lovely cake-like crumb, dense and moist. I was surprised that the recipe instructed to add the apricot so early- most baked good recipes call for any fruit added to be added at the very end so that the fruit isn't broken down. I think the fact that the apricots were added earlier and mashed a little as I mixed in the other ingredients made the bread moister and infused the whole thing with more apricot flavor. I made a few subs- I used whole wheat pastry flour rather than all-purpose, sucanat rather than white sugar and butter instead of shortening. I didn't find it at all too sweet, especially with the fresh apricots which are much less sweet than dried. I really liked the flavor/texture that the walnuts added. Just a really lovely bread. I liked it especially refrigerated and sliced thinly- mmm!
     
  3. The flavor is good but no way is there enough for 12 muffins. I barely got 6 jumbo muffins out of it and I used 2 cups chopped apricots and 1/2 cup nuts. I used dried apricots that I rehydrated with boiling water. Instead of milk I used 1/2 cup apricot water as I knew the rehydrated apricots would not have as much juice as the fresh. I only used 1/3 cup sugar, that's my personal taste, I don't like muffins sweet. These were even too sweet for me. I would use 1/4 cup sugar for my taste. Thanks for a tasty apricot muffin recipe.
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes