Apricot-Pecan Muffins

"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."
 
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Ready In:
45mins
Ingredients:
10
Yields:
12-16 muffins
Serves:
12-16
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ingredients

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directions

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

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Reviews

  1. 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!
     
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