Fantastic Apricot Muffins
Start your day with the irresistible sweetness of **Fantastic Apricot Muffins**, a delightful treat that's perfect for breakfast or snacking. Bursting with tender chunks of dried apricots, these golden muffins are made with a moist, rich batter featuring creamy yogurt and melted butter for a luscious texture. A hint of vanilla and a perfectly balanced blend of baking powder and soda ensure they rise to bakery-level perfection every time. With just **15 minutes of prep and 20 minutes of baking**, these homemade muffins come together effortlessly and pair beautifully with a hot cup of coffee or tea. Whether served warm or stored for later, their fruity flavor and soft crumb will keep you coming back for more. Try this easy muffin recipe today for a cozy, crowd-pleasing treat!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.75 cups granulated sugar
- 1 cup dried apricots, chopped
- 0.75 cups whole milk
- 0.5 cups plain yogurt
- 0.25 cups unsalted butter, melted and cooled
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
In a large bowl, combine the granulated sugar and chopped dried apricots. Toss them together to coat the apricots evenly, preventing them from sinking in the batter.
Add the flour mixture to the sugar and apricots, stirring gently until combined.
In a separate medium bowl, whisk together the milk, yogurt, melted butter, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently fold them together using a spatula. Be careful not to overmix; the batter should be slightly lumpy.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftover muffins in an airtight container for up to 3 days or freeze for up to 3 months.
Nutrition Facts
Calories |
2637 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.8 g | 88% | |
| Saturated Fat | 38.5 g | 192% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 530 mg | 177% | |
| Sodium | 2434 mg | 106% | |
| Total Carbohydrate | 466.4 g | 170% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 260.5 g | ||
| Protein | 54.2 g | 108% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 624 mg | 48% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 2527 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
