Ingredients for Apricot Pecan Muffins
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How to Make Apricot Pecan Muffins
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- Cream together 1 cup (2 sticks) softened unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in 1 cup chopped pecans and 1 cup chopped apricots (fresh or 1 cup rehydrated dried apricots).
- Fill muffin cups about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Baking time may vary depending on muffin size.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
76g
Fat
29g
Carbs
12g
