Apricot-Pecan Muffins

Total Time
Prep 20 mins
Cook 25 mins

A fluffy muffin bursting with flavor. This is a great muffin base recipe. I use it for all my muffin baking, just change the ingredients to use what I have on hand. The apricot is so wonderful. People who don't like apricots even ask for more of these.I Usually use my dehydrated apricots but fresh works great also.

Ingredients Nutrition


  1. Cream together butter and sugar.
  2. Add vanilla.
  3. Beat in eggs, one at a time.
  4. Combine dry ingredients and add to creamed mixture alternately with milk.
  5. Stir in nuts & apricots.
  6. Spoon into paper lined or greased muffin pans.
  7. Bake at 375 for 25 minutes. I have used this recipe for mini-muffins, regular muffins and jumbo muffins.


Most Helpful

Very good! Definately a fluffy muffin, as Janie says, rather than a dense moist muffin. I used fresh homegrown apricots and the muffins came out sweet and vanilla-y with chunks of sweet-tart fruit. I omitted the pecans and used 2 cups of fruit. They were so good, I made 3 batches and froze them. Thanks Janie!

SaraFish June 26, 2007

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