These apricot yogurt muffins are so soft and delicious, with great apricot flavor. The perfect breakfast or snack that the whole family will love!
Table of Contents
Apricot Muffins Recipe
We make breakfast muffins quite often and especially love to enjoy them on Sunday mornings. These apricot muffins were a fun variation from our normal blueberry muffins and had such delicious apricot flavor. We’ll definitely be making them again!
I love a warm muffin recipe fresh out of the oven on a Sunday morning and these apricot muffins definitely made the cut for a homemade breakfast with minimal effort and ingredients! They are soft, flavorful and super simple and all you need is one egg, flour, sugar, dried apricots and Greek yogurt.
How to Make Apricot Muffins
Boil. To soften the dried apricots, place them in boiling water. Simply microwave 2 cups of water until boiling, then add apricots and let soften for 5 minutes.
Mix. In a large bowl, stir together the dry ingredients. Then mix together the wet ingredients in a separate bowl. Create a well in the center of the dry mixture, then pour the wet mixture into the well. Mix just until combined. Drain the apricots then gently fold into the batter.
Bake. Grease or line your muffin tin, then fill each well about 2/3 of the way full. Bake for about 20 to 24 minutes, or until the tops are lightly golden and a toothpick comes out clean.
Baking Tips
- You could easily swap out half of the flour for whole wheat flour.
- Fresh apricots would work great, or really any soft fresh or dried fruit would work as well.
- Regular yogurt is okay to use – I just used Greek because that’s what we had on hand.
- Don’t over mix! Mix just until combined so the muffins stay soft and fluffy.
- Use an ice cream scoop to fill each muffin cup about 2/3 full. It’s the perfect size.
- Feel free to make mini muffins instead of regular sized. I typically cut the baking time in half, but keep an eye on them and remove from oven when the tops are lightly brown.
More Delicious Muffin Recipes
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Apricot Muffin Recipe
Ingredients
- 2 cups all-purpose flour
- 1 egg
- ¾ cup granulated sugar
- 1 cup Greek yogurt
- ½ cup melted butter
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 Tablespoons milk or oil
- 1 cup chopped dried apricots
Instructions
- Preheat oven to 350°F. Place cupcake liners in muffin tins (alternatively, you could simply grease the muffin tins).
- Boil 2 cups of water in the microwave. Place apricots in the boiling water for five minutes to soften. Set aside.
- In a large bowl, mix dry ingredients together. Create a well in the center and set aside. Mix yogurt, melted butter, egg and milk in a separate bowl just until combined. Pour into dry ingredients and mix just until combined. Do not over-mix.
- Drain apricots and add to the mixture. Fold in gently.
- Fill cupcake liners 2/3 of the way full with batter (an ice cream scoop works perfectly for this). Bake for 20-24 minutes, or until tops are lightly browned and a toothpick inserted into the center comes out clean.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
This recipe is a keeper! Very moist and the texture is very airy and light. I made mine with vegetable oil instead of milk. I also carefully folded in the ingredients and did not over mix. I made a simple icicing sugar glaze to fininsh. In the UK there is a spice called Mixed spice, warming and sweet, and next time I make these will add 1 tsp to the dry mix. Will add a cinnamon sugar crumble to change things up. A huge thank you for a very lovely muffin recipe.
So glad the apricot yogurt muffins worked so well for you! Those sound like amazing additions next time!
These are fabulous! I had to add a couple tablespoons of veg oil because the batter was so dry though. The only thing I did different was to add cinnamon sugar to their top before baking. The muffins went one minute on high broil when they were done to make the tops a nice golden brown. They were highly flavorful and so moist. Thank you so much for showing me another way to use dried apricots!
Glad you enjoyed the muffins with the dried apricots!
Awesome thankyou very moist
So glad you enjoyed the muffins!
I made this recipe this morning, I used dried apricots, but soaked in water for 10mins , blitzed them roughly.
I also didn’t use milk, but oil, which has made them delicious and moist.
This recipe was great 12 medium size muffins , and a mini loaf .
Perfect thankyou so much , I have shared on Facebook.
Thank you for sharing how you made them and for sharing!