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 is a simple, great recipe. I needed something to help use up the extra pureed apricots. So I made a double batch and as I didn’t have enough yogurt, I used a half a cup of sour cream. And 1 1/2 cup of pureed apricots instead of 2 cups. I also used 1/2 cup of butter instead of a whole cup and 2 tablespoons orange olive oil as well as 2 tablespoons coconut almond milk.
They turned out moist and full of flavor.
That sounds amazing! Love this way of making apricot yogurt muffins. Thanks for sharing!
Inadvertently bought organic Turkish apricots which I couldn’t bring myself to snack on as they were black. Found this recipe – I used vanilla Greek yogurt – I loved the idea of scooping with an ice cream scoop! Nice and moist…delicious!!
Very tasty muffins, my toddler loved it. I have decreased sugar to 1/3 cup and it’s just perfect. Not dry at all, kept the rest recipe the same.
Thank you for creating this recipe 👍
I’m so glad to hear! Thanks for your review Sammy
Overall, a solid recipe. I used half white whole wheat flour and half regular flour. Not as moist as I’d hoped, so next time I’d use the oil instead of milk. Also, this would be amazing with either some white chocolate chips or with a white chocolate drizzle on top!
When adding whole grain flour, recipes will need to be adjusted by adding more liquids. Whole grain flour absorbs more liquid than all purpose. Try adding a few tablespoonfuls of additional milk or part milk and yogurt
These were the perfect way to use up the rest of that huge bag of dried apricots that was on the brink of rotting in my fridge. The batter was very dry– more like dough– so I added a tablespoon of water to thin it out enough to stir. Next time, I might add some vanilla or honey instead. Will definitely make these again (since I still have some more apricots!!)
So happy to hear you enjoyed them, Cate!
I made these but varied a few ingredients. Instead of sugar I used Maple Syrup. Added extra almond milk and how delicious they were. Cooked them in the air fryer.
Love that you cooked them in the air fryer – I’ll have to try that sometime!
YUM! I made these, but I added a bit of additional milk because the batter seemed dry–they cam out awesome! My family loved them!
I’m so glad your family loved them, Michelle! :)
I am currently stuck at home under Movement Control Order and the only thing open are groceries store. Won’t be able to get a muffin tray. Is it possible to bake this in a cake or loaf pan? What flour is recommended? Thanks.
Love these light and fluffy apricot kissed muffins! Such a fun change from our usual!
I made these muffins for breakfast over the weekend and everyone loved them! I will definitely be making these again soon!
This muffin is perfect! Thank you! My husband does not like “dry” desserts, so I thought I will have them for my own and have muffin for breakfast throughout the week. He ate six of them, just after I took them out of the oven :D Seriously good!
I’m so glad these were a hit! Thank you so much for your comment and review. :)
Easy to make and delicious!
Just wondering if you could use fresh apricots?
Is there any way to use fresh apricots for this recipe? I just bought a beautiful bag of apricots and I want to use them up before they go bad!
I’ve been looking at a bag of dried apricots in my refrigerator for a long time and wondered when I bought them and for what reason. Tonight I am in a baking mood, just made some brownies, and I opened the sealed pouch of dried apricots to find out that they are small snack size bags..which is okay, so I started looking for a recipe for apricot muffins and came across the Apricot yogurt muffins and I will make them tomorrow. Need to buy the greek yogurt. I use 1/3 cup of plain yogurt in my banana nut bread recipe and everybody raves about how moist it is..found the recipe in Arizona Republic newspaper probably 20 years ago..Have a lot of bananas to make Banana nut bread this weekend. Thanks for sharing your apricot muffins recipes. It sounds delicious!
So glad you could find a recipe to use them in! Hope you enjoy these muffins! :)
I modified this recipe slightly. I used 1/2 cup of Splenda Baking Blend in place of the sugar. The muffins are delicious. They came out soft and yummy. Perfect for breakfast or with my mid-morning coffee. Thanks for a great recipe.
I’m glad you liked them Vicki! Thanks for your comment! :)
So glad you enjoyed the recipe!
I don’t see how many muffins this recipe makes…..
It should make at least a dozen! :)
Thanks I went ahead and made them today and they are really good. Thanks for the recipe..
Thanks for the comment – glad you enjoyed them!
These muffins look so delicious! They make my mouth water. Can’t wait to try the recipe!
End of tenancy cleaning Surrey
Hope you enjoy them Rebecca! Thanks for stopping by! :)