Apricot Muffins

Apricots and almonds baked in a light muffin is the perfect start to any day!

40 minutes

Serves: 12

Medium

These light and fluffy muffins are filled with apricots and almonds and couldn't be any easier to make!

There is no better way to start the day than these Apricot Muffins that look just like little baked bits of sunshine. They are so light and fluffy with bursts of bright, fruity flavor from the apricots and orange zest. A perfect breakfast treat and they’re super easy to make!

This recipe overall is pretty simple. Be sure to set yourself up for success though by doing two important things: get that oven preheated and make sure your butter has been sitting out for at least a half an hour before you try to cream it with the sugar. Also, remember that as soon as you start adding flour it’s very important to NOT over mix. We’re not making bread so we don’t want to develop gluten. Add the dry ingredients in small increments on mix on LOW between each addition. This will help ensure that your muffins are light and fluffy with a tender crumb.

Grandma’s recipe calls for any type of nuts but I have always loved the combination of almonds and apricots so that is definitely what I would recommend. Of course you could always use pecans or walnuts, but in my opinion both of those are a bit too hard texture wise and definitely overpowering flavor wise. If using almonds, I think a great option is to use sliced almonds and chop those so that you get nice, small pieces.

If you give these muffins a try – and I hope you do – please be sure to let me know what you think in the comments below and share a picture with me on Instagram (@bdhbakes).

Steps:

Preheat Oven and Set Out Butter
About a half hour or more before you want to make the muffins, preheat your oven to 400º and set your butter out so that it comes to room temperature - this is VERY important!
Chop, Soak and Drain the Apricots
Dice your apricots into small pieces and place into a small bowl. To the bowl of apricots, add 1 Cup of boiling water and let stand for 5 minutes. At the end of 5 minutes, drain the apricots and set aside to cool.
Cream Butter and Sugar
In the bowl of a stand mixer or a large mixing bowl (if using a hand mixer), place your butter and sugar. It is SUPER important that your butter be room temperature! Start mixing slowly once all the sugar is no longer dry slowly increase the speed on the mixer and mix until the butter and sugar are fully combined and very light and fluffy. It should take 3-5 minutes.
Add Sour Cream
Add the sour cream to the mixing bowl and mix on medium until well combined. About 30 seconds or so. Scrape down the bowl as needed.
Combine Dry Ingredients
Into a separate, medium sized bowl add your dry ingredients (flour, baking soda, salt) and whisk together until evenly distributed.
Add Dry Ingredients to Wet
In 1/2 Cup increments (or so) add your dry ingredients to your wet mixing in between. You'll want to add the dry and mix on SLOW for about 30 - 45 seconds or until the dry ingredients or JUST incorporated. Do not over mix and err on the side of under mixing. Scrape down the side of the bowl between each addition. Remove bowl from stand mixer (if using).
Fold In Mix-Ins
Add the drained apricots to the mixing bowl. Zest 1 Tablespoon (about one large orange) of orange peel directly over the bowl. (You want to zest directly over the bowl because you want to catch all the oils - flavor - into the batter!). Chop your almond slivers or whatever nut you're using and add to the bowl as well. Stir by hand and make sure all mix-ins are evenly distributed.
Fill Baking Cups
Allow the dough to rest a minute and get our your muffin tray. Line each baking well with a paper liner. Then, fill each muffin cup 3/4 or more full. I find it's easiest to use an ice cream scoop. The most important thing to keep in mind is that each muffin cup should have as close to the same amount of batter as possible.
Bake and Cool
Bake the muffins for 18-20 minutes in the preheated oven. They are done baking when they get a golden-brown color on top and a toothpick inserted in the center of an inside muffin comes out clean. Allow to cool in the pan for about 5 minutes and then remove each muffin to a cooling rack to cool completely. Enjoy!