Apricot Muffins


Apricot Muffins

Apricot Muffins

Course Breads, Breakfast
Cuisine American
Keyword dried apricots, nuts, orange peel, sour cream
Prep Time 15 minutes
Cook Time 20 minutes
Cool Time 10 minutes
Total Time 45 minutes
Servings 12 muffins
Calories 307kcal


  • 1 cup dried apricots chopped
  • 1 cup boiling water
  • 1 cup sugar
  • 1/2 cup butter softened
  • 1 cup sour cream 8 ounces
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon grated orange peel
  • 1/2 cup chopped nuts


  • 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 peel 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.
  • Yield: about 1 dozen.


Remember, cooking times may vary depending on ovens, so test doneness before stated cooking times.
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Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.


Calories: 307kcal | Carbohydrates: 42g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 274mg | Potassium: 215mg | Fiber: 2g | Sugar: 23g | Vitamin A: 749mcg | Vitamin C: 1mg | Calcium: 38mg | Iron: 2mg

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