The apricot muffins are delicious treats that are very easy to make. It’s a recipe my mom shared with me not long ago, and she kept it treasured in her home recipe book. I must admit that I had never made them before. Every time I suggested them to my family, they turned their noses up just hearing the word “muffin.” Well, the other day, against my husband’s and daughters’ wishes, I decided to give them a try. The result? They were gone in a flash! Muffins can be enjoyed plain or enriched with dried or fresh seasonal fruit. Alternatively, for those with a sweet tooth, with chocolate chips or spreadable cream. Basically, according to one’s personal taste. Moreover, these delightful treats are perfect for breakfast, a snack, or a sweet treat! Today I present you with the apricot version, soft and delicious. Are you ready to make the apricot muffins? Turn on the oven because they are made in a click!

If you are interested in other dessert recipes for breakfast, also read:

Difficulty: Easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 12 muffins
Cooking methods: Oven
Cuisine: Italian
Seasonality: Summer

229.16 Kcal

calories per serving

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Energy 229.16 (Kcal)
Carbohydrates 35.16 (g) of which sugars 14.08 (g)
Proteins 5.17 (g)
Fat 8.50 (g) of which saturated 5.17 (g)of which unsaturated 3.12 (g)
Fibers 1.08 (g)
Sodium 14.88 (mg)

Indicative values for a portion of 74 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

2.8 cups all-purpose flour
1 packet baking powder
3.5 oz butter
0.63 cups milk
2 eggs
0.63 cups sugar
9.3 oz apricots
1 packet vanillin

Tools

Bowl
Whisk
Cutting Board
Knife
Muffin Liners paper

Steps

First, melt the butter in the microwave or in a saucepan and let it cool. In a separate bowl, combine all the dry ingredients: the flour, sugar, vanillin, and baking powder. Mix well.
In another bowl, use a hand whisk to mix the eggs with the milk and the cooled, melted butter. Then incorporate the dry ingredients and mix again with the hand whisk until you have a smooth, lump-free batter.
Next, wash the apricots, cut them in half, and remove the pit. Then cut them into cubes and add them to the batter, stirring with a spoon or a spatula.
Place the paper muffin liners inside the muffin tin and fill them with a couple of tablespoons of batter, leaving about 0.4 inches from the top. Be careful not to overfill them, as they will rise during baking and could spill over the tin.
Bake the muffins in a preheated oven at 350°F for 25 minutes using the static function. Cooking times are indicative, as they depend on the type of oven you have. To check if they are done, insert a toothpick into the muffins before removing them from the oven. It should come out dry. If not, continue baking for the necessary time.
Once the baking time is up, let the apricot muffins cool completely before enjoying them.