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.
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)
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)
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)