Ingredients for Apricot Muffins
- 1 cup chopped dried apricots
- 1 tablespoon lemon juice
- Not found in recipe
- 3/4 cup granulated sugar
- 1 large egg
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 cup milk
- 1/2 cup chopped walnuts (optional)
- 1 tablespoon granulated sugar (for topping)
- 1/2 cup (1 stick) softened butter
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How to Make Apricot Muffins
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the tin.
- In a small bowl, combine 1 cup chopped dried apricots and 1 tablespoon lemon juice. Let stand for 10 minutes to plump the apricots.
- 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.
- Stir in the soaked apricots.
- 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.
- 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.
- Stir in 1/2 cup chopped nuts (optional).
- Fill the muffin cups two-thirds full.
- Sprinkle the tops of the muffins with 1 tablespoon granulated sugar.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
38g
Fat
7g
Carbs
6g
