Apricot Muffins

Name: Apricot Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: International
Ingredients: 150 g of flour; 100 g of sugar; 1 packet of baking powder; 1 pinch of salt; 2 eggs; 100 g of butter (melted); 100 ml of milk; 6 apricots (fresh or canned); 1 tsp of vanilla extract

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These muffins are topped with an apricot half that adds moisture. 🍑 They have a tender texture thanks to the fruit.

Total time: 35 min
Prep: 15 min
Cook: 20 min
Difficulty: Easy
Per person: €0.50

By the CookinBreak team

Ingredients 9

muffins

Estimated cost €3.00

Equipment

Mixing bowl
Whisk
Oven
Muffin pan
Paper muffin liners
Spoon
Knife

Instructions

Tap a number to check off the step, and a time to start a timer.

Preheat your oven to 350 °F.

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Wash the apricots and cut them in half, then remove the pits.

In a large bowl, mix the flour, sugar, baking powder and the pinch of salt.

Add the eggs, melted butter and milk, then whisk well to get a smooth batter. Add the vanilla extract if you like.

Place the paper liners in the muffin pan. Pour the batter halfway into each cup.

Place an apricot half on each muffin, pressing down lightly.

Bake for , until the muffins are golden and well risen. Check doneness with the tip of a knife (it should come out clean).

Let cool for a few minutes before enjoying them warm or cold!

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Goes well with

🎅 Christmas: all recipes

As a starter

Creamy Shrimp Rolls

25 minEasy

As a main

Salmon en Croûte

50 minMedium

To drink

Christmas Cranberry & Spice Punch

25 minEasy

Nutrition facts

per serving · estimate

220kcal

Protein4 g7%
Carbs31 g56%
Fat9 g37%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For even more indulgent muffins, you can add a few chocolate chips or sliced almonds on top before baking! 🍫🌰 They add crunch and an irresistible chocolatey touch. 😋

Freezing : Can you freeze this recipe?

Yes

Very good, baked muffins for up to 3 months in individual freezer bags.

Storage : How long does it keep?

Keeps 3 to 4 days max in an airtight container, at room temperature or in the refrigerator.

Making ahead : Can you make it the day before?

Same day

Making the batter the day before is not ideal (baking powder). The ingredients can be measured out.

Reheating : How do you reheat it?

Oven: 5 to 7 minutes at 150°C. Microwave: 15 to 30 seconds at medium power (texture may turn soft). Air fryer: 2-3 minutes at 150°C for a slight crispness.

Variations

Use drained canned apricots.
Add a little cinnamon to the batter.
Replace the apricots with peaches or plums.

Mistakes to avoid

Filling the cups to the top: pour the batter halfway into each cup.
Forgetting to pit the apricots: cut them in half and remove the pits.
Taking the muffins out too early: the tip of a knife should come out clean.

Frequently asked questions

How do you make apricot muffins?

Mix the flour, sugar, baking powder and salt, add the eggs, melted butter and milk, whisk into a smooth batter, pour halfway into muffin liners, place an apricot half on top and bake for 20 minutes at 180°C.

Can you use canned apricots?

Yes, the recipe works with fresh or canned apricots: cut them in half and remove the pits if needed. Place a half on each muffin, pressing down lightly.

How do you know when the muffins are done?

After 20 minutes, they should be golden and well risen. Check doneness with the tip of a knife, which should come out clean. Let cool for a few minutes, and enjoy them warm or cold.

Why fill the cups only halfway?

The batter is poured halfway into each liner, then topped with an apricot half that you press down lightly. The muffins rise during baking without overflowing, thanks to the baking powder.