Apricot Muffins
Sweet and tangy apricot muffins with orange zest and nuts, perfect for breakfast or snacks, offering a moist texture and delightful flavor combination.
Ingredients
Instructions
- In a small bowl, combine apricots and boiling water.
- Let stand for 5 minutes.
- Drain and discard the liquid.
- Set apricots aside.
- In a mixing bowl, cream butter and sugar until fluffy.
- Add sour cream and mix well.
- Combine dry ingredients (flour, baking soda, salt) and add to the creamed mixture just until moistened.
- Fold in orange peels, nuts, and apricots.
- Fill paper-lined muffin pans 3/4 full.
- Bake at 400°F (200°C) for 18 to 20 minutes.
Tips & Substitutions
For added flavor, consider soaking the dried apricots in orange juice instead of water. You can also substitute the nuts with seeds or omit them entirely for a nut-free version. If you prefer a sweeter muffin, increase the sugar by 1/4 cup. These muffins are versatile and can be enjoyed at breakfast or as a snack, similar to how one might enjoy Connie'S Popovers.
Serving Suggestions
These apricot muffins are delightful served warm with a pat of butter or a dollop of cream cheese. They pair beautifully with a cup of tea or coffee. For a brunch spread, consider serving them alongside Zucchini Crescent Quiche and fresh fruit for a well-rounded meal. They also make a great portable snack when on the go.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them individually wrapped in plastic wrap and then placed in a freezer bag for up to 3 months. To reheat, simply warm in the oven at 350°F (175°C) for about 10 minutes, or microwave for 15-20 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Apricot Muffins contains roughly 300 calories, with 6g protein, 41g carbohydrates, and 14g fat. It is a good source of protein (11% of the Daily Value). Note that it is relatively high in sodium, at 1022mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh apricots instead of dried?
While fresh apricots can be used, they have a much higher water content and will alter the texture of the muffins. If using fresh, chop them finely and reduce the boiling water by half to prevent the batter from becoming too wet.
What can I substitute for sour cream?
You can replace sour cream with plain Greek yogurt or buttermilk in equal amounts. This will maintain the moisture and tanginess necessary for the muffins, ensuring they remain fluffy and delicious.
How can I make these muffins gluten-free?
To make gluten-free apricot muffins, substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum or add it separately to help bind the ingredients and create the desired texture in the muffins.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).