Apricot Pecan Muffins Recipe

Ingredients for Apricot Pecan Muffins

• 1 cup (2 sticks) softened unsalted butter
• 1 ½ cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• Baking Powder
• Salt
• Flour
• 1 cup milk
• Pecans
• 1 cup chopped apricots (fresh or 1 cup rehydrated dried apricots)

How to Make Apricot Pecan Muffins

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
2. Cream together 1 cup (2 sticks) softened unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
3. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
4. In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
5. 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.
6. Gently fold in 1 cup chopped pecans and 1 cup chopped apricots (fresh or 1 cup rehydrated dried apricots).
7. Fill muffin cups about ¾ full.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Baking time may vary depending on muffin size.
9. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.