Go Back
apricot muffin recipe
Marjorie B.

Apricot Muffin

Dried apricots take the spotlight here. The flavor is unusual and the result is spectacular!
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, French
Ingredients Method Notes

Ingredients
  

  • 2½ cup All Purpose Flour sifted
  • 1 cup Granulated Sugar
  • 2 teaspoon Baking powder
  • ¼ teaspoon Salt
  • ½ teaspoon Cinnamon
  • 1 cup Dried Apricot finely chopped
  • ¼ cup Non-salted butter melted
  • ¼ cup Vegetable oil
  • 2 Eggs, Large room temperature
  • ½ cup Whole milk room temperature
  • ¼ cup Buttermilk room temperature
  • ¼ cup Orange juice room temperature
  • 2 teaspoon Vanilla extract

Method
 

  1. Preheat oven to 400 F. While oven is pre-heating, grease a muffin pan with some butter and lightly coat with flour.
  2. In a large mixing bowl, sift together the flour, baking powder, cinnamon and salt.
  3. In a medium bowl, add the melted butter, vegetable oil, milk, eggs, buttermilk, orange juice, vanilla extract and sugar. Whisk together until combined.
  4. Add the apricots and the wet ingredient mixture to the dry ingredient and combine with a wooden spoon or spatula. Do not to over-mix.
  5. Fill each muffin mold up to 3/4 with a spoon. Cook in the 400F oven for 20 minutes or until a knife inserted in the middle of the muffin comes out clean.
  6. Allow 10 minutes of cool down before demolding.

Notes

TIP: Adding a small ramekin of water increases the humidity in the oven to keep the muffins nice and moist during the bake but this is optional.