Moist Apricot Muffins

    (107)
    30 min

    It is the buttermilk that makes these muffins so incredibly moist. They are fruity and super-quick and easy to make. Enjoy them anytime of the day.


    101 people made this

    Ingredients
    Makes: 12 muffins

    • 130g chopped dried apricots
    • 250ml boiling water
    • 250g plain flour
    • 150g caster sugar
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 4 tablespoons melted butter
    • 4 tablespoons vegetable oil
    • 225ml buttermilk
    • 1 egg

    Method
    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat oven to 200 C / Gas 6. Grease a 12-hole muffin tin or line with paper cases. Place apricots into a small bowl and pour the boiling water over them. Let stand for 5 minutes.
    2. In a medium bowl, stir together flour, sugar, bicarbonate of soda and salt. In a separate bowl, beat together the butter, oil, buttermilk and egg. Pour the wet ingredients into the dry ingredients and stir until just blended. It is okay for the batter to have some lumps. Drain water from apricots and mix them into the batter. Spoon into the prepared muffin tin.
    3. Bake for 15 minutes in preheated oven or until the top springs back when lightly pressed. Cool in the tin over a wire rack.

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    Reviews & ratings
    Average global rating:
    (107)

    Reviews in English (89)

    by
    48

    Only got the recipe 2 weeks ago and have made them 3 times! The first time was apricots and white chocolate chips. Instead of boiling water, I microwaved the apricots in orange juice. Second time was with dried cranberries and white chocolate chips. Again, I softened them in orange juice. Last time I made them with bananas and walnuts. Each time I had to bake them for 20 minutes, not 15, but that may have been because of the added ingredients. This is a great recipe as a muffin base and you can add anything you want!!  -  09 Mar 2006  (Review from Allrecipes US | Canada)

    by
    28

    These are absolutely delicious! I noticed that some reviewers used a substitute for buttermilk, all I can say to that is....DON"T! While I'm sure their muffins still turned out fine, it is the buttermilk that really makes this recipe. It adds a creaminess to the muffin that is just divine. I really liked the apricot, but next time I will try blueberries.  -  04 Feb 2011  (Review from Allrecipes US | Canada)

    by
    23

    I had been itchin' to make muffins for a few weeks now, and my mom sent me this recipe. I was a little worried because I don't like cakey muffins, I like them much more dense. Well, I added some dried cranberries in place of half of the apricots, and also added about 1/2 cup of walnuts. THEY TURNED OUT SO DELICIOUS! Perfect consistancy. I should note that I totally forgot to add the 1 egg, but I wonder if thats why they were the dense consistancy I liked. Still good minus the egg and less fat! I'll continue to do sans egg.  -  01 Apr 2008  (Review from Allrecipes US | Canada)

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