Best 2 Apricot Walnut Muffins Recipes

Apricot Walnut Muffins: A Delightful Fusion of Sweet and Nutty Flavors

Indulge in a culinary delight with our delectable Apricot Walnut Muffins, a perfect blend of sweet and nutty flavors. These muffins are not just any ordinary treat; they are an explosion of taste and texture that will tantalize your taste buds. With a moist and fluffy crumb, each bite is a journey through a symphony of flavors, where the natural sweetness of apricots harmonizes perfectly with the earthy richness of walnuts. These muffins are not only a treat for your palate but also a feast for your eyes, with their golden-brown exterior and vibrant pops of apricot and walnut pieces. Whether you're looking to start your day with a delightful breakfast, satisfy your sweet cravings, or surprise your loved ones with a homemade treat, our Apricot Walnut Muffins are the perfect choice. Get ready to embark on a culinary adventure with our collection of muffin recipes, ranging from classic to unique flavor combinations, all promising an unforgettable taste experience.

Here are our top 2 tried and tested recipes!

HEALTHY APRICOT WALNUT MUFFINS

Healthy Apricot Walnut Muffins image

Delicious combination of three whole grains, sweet tangy apricots, and crunchy walnuts. Great for breakfast or a make ahead snack to eat when you are on the go. Easy to make, preparation and cooking time total 30 minutes.

Provided by vboese

Categories Breakfast

Time 30m

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 cups white whole wheat flour or 1 1/2 cups white bread flour
3/4 cup uncooked oatmeal, any kind
1/2 cup wheat germ or 1/2 cup another 1/2 cup flour
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
2 eggs, lightly beaten
3/4 cup buttermilk or 3/4 cup milk
3 tablespoons melted butter
1/2 cup chopped dried apricot
1/2 cup chopped walnuts

Steps:

In large bowl mix together flour, oatmeal, wheat germ, brown sugar, baking soda, baking powder, salt, cinnamon, and mix all well together.
Add eggs, buttermilk, mix in flour mixture. Next add melted butter and mix well. Line muffin pan with liners or spray with nonstick spray. Divide muffin batter evenly between 12 muffin liners. Top each muffin with chopped walnuts and lightly sprinkle with additional cinnamon and granulated sugar over each.
Bake muffins in 375 degrees preheated oven for 20 minutes. Test muffins for doneness with a toothpick, set toothpick in middle of muffin and if the tooth pick comes out clean the muffins are done, otherwise bake a couple additional minutes and test again. To see additional photos of Healthy Apricot Walnut Muffins and other recipes see sliceoftaste.com.

APRICOT WALNUT OATMEAL MUFFINS (NO FLOUR!) SBD PHASE 2&3

Apricot Walnut Oatmeal Muffins (No Flour!) SBD Phase 2&3 image

The base for this recipe is Ana Molina's Oatmeal Muffins (No Flour at All!) recipe #108564. I did tweak it quite a bit and really liked the results. These are great for SB Diet Phase 2 & 3. Spray kitchen shears with Pam to cut up the dried apricots

Provided by CookbookCarrie

Categories Quick Breads

Time 28m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

2 1/4 cups old-fashioned oatmeal (NOT Quick Oats)
1/4 cup walnuts
1/4-1/3 cup dried apricot, diced small
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/2 cup honey or 1/2 cup agave syrup
2 eggs, lightly beaten
2 teaspoons vegetable oil

Steps:

Preheat oven to 350 degrees.
Put paper liners in 12 muffin cups.
In a large mixing bowl, mix Oats, Walnuts, Apricots, Baking Powder,& Salt.
In a small bowl whisk together Milk, Honey, eggs,& vegetable oil.
Add the wet to the dry and mix til just combined.
Let sit for 3-5 minutes.
Fill muffin cups 3/4 full.
Bake 13 minutes or until toothpick inserted in middle comes out clean.

Tips:

Choose ripe yet firm apricots for a well-balanced flavor. Freeze-dried or dried apricots can also be used, but reduce the amount of flour in the recipe by 1/4 cup.
Toast walnuts in a single layer on a baking sheet at 350°F for 5-7 minutes to enhance their flavor.
Use parchment muffin liners for easy removal of the muffins from the muffin tin.
Fill the muffin cups about 2/3 full to prevent overflow during baking.
Bake the muffins until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Overbaking can result in dry muffins.
Enjoy the muffins fresh out of the oven or store them in an airtight container at room temperature for up to 3 days.

Conclusion:

Apricot Walnut Muffins are a delightful breakfast treat that combines the sweet tang of apricots with the nutty crunch of walnuts. These muffins are easy to make and can be enjoyed by people of all ages. They are perfect for a quick grab-and-go breakfast, a sweet snack, or a special occasion brunch. With their moist texture and delicious flavor, Apricot Walnut Muffins are sure to become a favorite in your home.