Best 6 Apricot Breakfast Muffins Recipes
Apricot Breakfast Muffins are a delightful and wholesome treat to kick-start your day. These muffins are moist and fluffy, bursting with the natural sweetness of juicy apricots and a hint of aromatic spices. Each bite offers a perfect balance of flavors, making them irresistible for both young and old.
In this collection of recipes, you'll find a variety of Apricot Breakfast Muffins to suit your preferences. From classic muffin recipes that showcase the simplicity of apricots and a few basic ingredients to more elaborate creations that incorporate nuts, seeds, and even a streusel topping, there's a recipe for every taste and occasion.
Whether you're a seasoned baker or just starting out, these recipes provide clear and easy-to-follow instructions to ensure success. With step-by-step guidance and helpful tips, you'll be able to create a batch of Apricot Breakfast Muffins that are light, fluffy, and packed with flavor.
So gather your ingredients, preheat your oven, and let's embark on a culinary journey that will leave you with a delightful treat to enjoy for breakfast, brunch, or as a sweet snack.
APRICOT MUFFINS
These are moist and chewy. I sometimes add 1/2 cup of dates as well as the apricots. A family favorite!
Provided by Aunt Mamie
Categories Bread Quick Bread Recipes Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups. Place apricots into a small bowl, and pour the boiling water over them. Let stand for 5 minutes.
- In a medium bowl stir together the flour, sugar, baking soda and salt. In a separate bowl, whisk together the melted 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 cups.
- Bake for 15 minutes in the preheated oven, or until the top springs back when lightly pressed. Cool in the pan over a wire rack.
Nutrition Facts : Calories 238.5 calories, Carbohydrate 36.2 g, Cholesterol 26.5 mg, Fat 9.2 g, Fiber 1.4 g, Protein 3.8 g, SaturatedFat 3.4 g, Sodium 258 mg, Sugar 19.3 g
APRICOT BREAKFAST MUFFINS
Provided by Food Network
Time 25m
Yield 6 muffins
Number Of Ingredients 10
Steps:
- HEAT oven to 350 degrees F. Coat 6 muffin cups with no-stick spray.
- COMBINE flour, SPLENDA® Granulated Sweetener, baking powder and salt in medium mixing bowl.
- BEAT together egg, oil and milk. Blend in preserves and almond extract. Add to flour mixture and stir just until moistened. Fill muffin cups evenly with batter.
- BAKE 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool. Spread tops with a thin layer of preserves before serving.
- SPLENDA® is a registered trademark of McNeil Nutritionals, LLC.
APRICOT CRANBERRY MUFFINS
Provided by Food Network
Time 28m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400degreesF. Line 12 regular-size muffin cups with paper baking cups.
- In large bowl, stir all ingredients just until moistened. Divide batter evenly among muffin cups.
- Bake 13 to 18 minutes or until golden brown. Cool slightly; remove from pan.
APRICOT BANANA MUFFINS
These will satisfy your sweet tooth. If you're eating them hot, try using a fork and dip them in maple syrup or sprinkle them with confectioners sugar. -Gina Berry, Chanhassen, Minnesota.
Provided by Taste of Home
Time 40m
Yield 8 muffins.
Number Of Ingredients 12
Steps:
- In a small bowl, beat butter and sugars until crumbly, about 2 minutes. Add egg; mix well. Stir in banana and cream. Combine the flour, baking powder, cinnamon and salt; add to creamed mixture just until moistened. Fold in apricots and walnuts. , Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 251 calories, Fat 11g fat (5g saturated fat), Cholesterol 49mg cholesterol, Sodium 182mg sodium, Carbohydrate 36g carbohydrate (18g sugars, Fiber 2g fiber), Protein 4g protein.
APRICOT MUFFINS
"Fruity and fantastic" is how Ruth Bolduc of Conway, New Hampshire describes these pretty, moist muffins.
Provided by Taste of Home
Time 35m
Yield about 1 dozen.
Number Of Ingredients 10
Steps:
- Soak apricots in water for 5 minutes. In a large bowl, cream sugar and butter until fluffy. Add sour cream; mix well. Combine dry ingredients; stir into creamed mixture just until moistened. Drain apricots, discarding liquid. Fold apricots, orange zest and nuts into batter. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 18-20 minutes or until muffins test done. Cool 10 minutes before removing to a wire rack.
Nutrition Facts :
APRICOT-OATMEAL MUFFINS
Sweet bits of dried apricots balance the hearty texture of oats in mouth-watering muffins.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Grease bottoms only of 6 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
- In medium bowl, mix flour, 1/2 cup oats, the baking powder and salt. In small bowl, mix brown sugar, milk, oil, vanilla and egg with fork or wire whisk until blended. Stir milk mixture into flour mixture just until flour is moistened. Fold in apricots. Divide evenly among muffin cups. Sprinkle each with about 1/2 teaspoon oats.
- Bake 23 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Serve warm or cool.
Nutrition Facts : Calories 250, Carbohydrate 40 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Muffin, Sodium 200 mg, Sugar 22 g, TransFat 0 g
Tips:
- For a sweeter muffin, use ripe apricots. If your apricots are tart, you may want to add an extra tablespoon of sugar to the batter.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
- To make sure your muffins are cooked through, insert a toothpick into the center of a muffin. If it comes out clean, the muffins are done.
- These muffins are best served warm, but they can also be stored at room temperature for up to 3 days. You can also freeze them for up to 2 months.
Conclusion:
Apricot breakfast muffins are a delicious and easy way to start your day. They're packed with fruit and flavor, and they're perfect for a quick grab-and-go breakfast. So next time you're looking for a healthy and satisfying breakfast option, give these apricot breakfast muffins a try.
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