Apricot Strawberry Muffins
These Apricot Strawberry Muffins are a delightful combination of sweet apricot preserves and fresh strawberries, perfect for breakfast or a snack. The warm cinnamon and buttery flavor make them irresistible, and they suit both families and brunch gatherings. Enjoy a taste of summer in every bite.
Ingredients
Instructions
- Heat oven to 375°.
- Line 12 muffin cups with paper liners.
- Stir together flour, baking powder, and salt; set aside.
- Beat butter and 1/2 cup of sugar with an electric mixer until light.
- Add eggs, one at a time, mixing well after each addition.
- Stop mixer and add preserves, milk, and vanilla.
- Mix in on low speed.
- Mix in dry ingredients with a spoon; fold in strawberries.
- Divide batter among muffin cups.
- Mix remaining 2 tablespoons of sugar with cinnamon.
- Sprinkle over muffins.
- Bake until set in center, 25 to 30 minutes.
- Cool in pan for 20 minutes before removing muffins from the cups.
Tips & Substitutions
For a lighter texture, consider using cake flour instead of all-purpose flour. You can substitute the strawberries with other fruits like blueberries or raspberries, which will also complement the apricot preserves. If you like a nutty flavor, add chopped walnuts or pecans to the batter. Ensure your butter is softened for easy mixing, and avoid overmixing the batter to keep the muffins fluffy.
Serving Suggestions
These Apricot Strawberry Muffins make a delightful breakfast or snack, perfect alongside a cup of coffee or tea. They also pair beautifully with Green Beans for a light lunch. Serve them warm with a smear of butter or cream cheese for added richness. For a sweet treat, enjoy them with a side of Peach Cream Pie for dessert.
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, microwave for 15-20 seconds or warm in the oven at 350°F for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Apricot Strawberry Muffins contains roughly 316 calories, with 3g protein, 37g carbohydrates, and 18g fat. It is an excellent source of vitamin C (21% of the Daily Value), and a good source of vitamin A and calcium. Note that it is relatively high in sodium, at 806mg per serving (35% 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 other types of preserves in this recipe?
Absolutely! This muffin recipe is versatile, and you can substitute apricot preserves with peach, raspberry, or even mixed berry preserves. Just keep in mind that the flavor will change slightly, but it will still be delicious.
What if I don't have baking powder?
If you don't have baking powder, you can make a substitute by combining 1/4 teaspoon of baking soda with 1/2 teaspoon of cream of tartar for each teaspoon of baking powder needed. Just be sure to mix it well into your dry ingredients before combining with the wet ingredients.
How do I know when the muffins are done baking?
To check if the muffins are done, insert a toothpick into the center of one muffin. If it comes out clean or with a few moist crumbs, they are ready. If the toothpick has wet batter on it, give them a few more minutes in the oven.
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).