These soft apricot muffins are bursting with juicy fresh apricots. Yogurt highlights the apricot’s flavour and adds lots of moisture.
We spent the weekend in the sunshine. On Saturday, we were at the beach with friends, where Everett (20-month-old) discovered the ocean for the first time. I took him out to his knees (fully clothed) and he just threw himself in face first. No hesitation. Doesn’t know how to swim.
He saw something swim by, shrieked “FISH!”, then stuck his head underwater and tried to grab it.
If I see a fish while I’m swimming? I shout, too. A different four-letter word, though.
(I think I was granted an absolutely fearless toddler just to test the elasticity of my nerves. I feel over-caffeinated all of the time that I’m with him. I literally had to swap half the beans for decaf in my espresso machine.)
(Now my husband is drowsy and doesn’t know why, but I’m less intensely excitable.)
At that same age, Theo (my older son) would burst into tears if he saw seaweed. That, I get.
I spent most of Sunday on my patio with a glass of wine and a book. And baking. These moist, fluffy apricot muffins are a remarkably nice departure from the scrambled eggs and chapati I’ve been breakfasting on for several months straight. Hope you enjoy, too!
Fresh Apricot Muffins
Ingredients
- 2 cups flour
- ¼ cup granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- 1 ¼ cups full-fat plain greek yogurt
- ½ cup melted butter
- ½ cup packed brown sugar or coconut sugar is really yummy with apricot!
- ¼ cup milk
- 1 egg
- 1 tsp vanilla extract
- 1 cup chopped apricots plus an additional apricot, sliced, for topping (optional)
Instructions
- Preheat oven to 375ºF. Grease or line a 12-cup muffin tin with muffin papers; set aside.
- In a large bowl, whisk together flour, granulated sugar, baking soda, baking powder, and salt.
- In a separate bowl, stir together yogurt, melted butter, brown sugar, milk, egg, and vanilla. Add to dry ingredients and stir until nearly incorporated, with some floury patches remaining. Fold in chopped apricot.
- Spoon batter into prepared muffin tin. Top muffins with an additional apricot slice, if desired. Bake for 18-22 minutes, until golden brown and tops spring back when lightly pressed. Let cool a few minutes in the pan, then transfer to wire racks to finish cooling.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These were delicious and super soft and tender. Everyone loved. xx
Can the batter be made the night before and refrigerated then baked the next morning?
Hi Lee, I don’t recommend making muffin batter in advance. The leavening agents start to react immediately so if you don’t bake them right away, they lose their fluffiness. The ingredients separate, but if you re-stir, you risk over-mixing and making them tough.
If you want them warm and fresh in the morning, I recommend baking them the night before and just rewarming on 300ºF if you want them warm. These are very moist and soft muffins, so still excellent on day 2!
Made as directed except used more apricots, closer to 2 scant cups. And sprinkled with turbinado sugar. Second time making. Super delicious. Great the second (and third) days split, deeply toasted and buttered. Devine!
I didn’t have plain Greek yogurt so I used peach Greek yogurt and they were so sweet and flavourful! I also made them into mini muffins, I baked at 350 for 14 mins.
That’s wonderful, I’m so happy to hear it!
Searched for a recipe this morning to use up some apricots and found this one. They were delicious. I didn’t have yogurt so used Sour Cream. The recipe makes more than 12 muffins, I had enough batter for 4 more in a second pan. Thanks for a yummy, easy recipe!
Fantastic recipe! The vanilla comes through with the apricots for a great combination. I’ll be making this one, again.
Wowza! These are perhaps the best muffins I have ever had. Delicious balance of sweetness and tartness. It’s hefty amount of batter for 12 muffins, so I used 2 muffins tins and filled every other muffin cup to prevent the muffin tops from running into each other while baking.
Just made these … oh they are just delicious! Will make again for sure!
Thank you so much for the recipe!
This worked quite well, tangy, light and tasty