Apricot Muffins Recipe

Ingredients for Apricot Muffins

• Fresh Apricot
• 1 tablespoon lemon juice
• 1/2 cup (1 stick) softened butter
• 3/4 cup granulated sugar + 1 tablespoon granulated sugar for topping
• 1 large egg
• All Purpose Flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/2 cup milk
• Walnuts
• Granulated Sugar

How to Make Apricot Muffins

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the tin.
2. In a small bowl, combine 1 cup chopped dried apricots and 1 tablespoon lemon juice. Let stand for 10 minutes to plump the apricots.
3. In a large bowl, cream together 1/2 cup (1 stick) softened butter and 3/4 cup granulated sugar until light and fluffy. Beat in 1 large egg.
4. Stir in the soaked apricots.
5. In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1/4 teaspoon ground nutmeg.
6. Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup milk, beginning and ending with the dry ingredients. Mix until just combined.
7. Stir in 1/2 cup chopped nuts (optional).
8. Fill the muffin cups two-thirds full.
9. Sprinkle the tops of the muffins with 1 tablespoon granulated sugar.
10. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
11. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.