These family-favorite apricot muffins are moist and chewy. I sometimes add 1/2 cup of dates as well as the apricots.
Preparation Details
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 40 mins
Servings: 12
Ingredients
- 1 cup chopped dried apricots
- 2 cups all-purpose flour
- ¾ cup white sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup melted butter
- ¼ cup vegetable oil
- 1 cup buttermilk
- 1 egg
Steps
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin pan or line with paper liners. Place apricots into a small bowl and pour 1 cup boiling water over top. Let stand for 5 minutes.
- In a medium bowl, stir together flour, sugar, baking soda, and salt. In a separate bowl, whisk together melted butter, oil, buttermilk, and egg. Pour wet ingredients into dry ingredients and stir until just blended; it’s okay for the batter to have some lumps. Drain and discard water from apricots. Mix apricots into batter, then spoon into the prepared muffin cups.
- Bake in the preheated oven until the top springs back when lightly pressed, about 15 minutes. Cool in the pan over a wire rack.
