The apricot muffins without yogurt are an irresistible delicacy combining the softness of muffins with the sweet aroma of apricots. These treats are perfect for a tasty breakfast, a delicious snack, or to treat yourself with a sweet delight during the day. Apricots, rich in flavor and sweetness, add a fruity and juicy touch to every bite. Apricot muffins are a great option for those who love summer flavors, make them to delight yourself and your loved ones with an irresistible sweetness!

If you love apricots, also try these recipes:

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Difficulty: Very easy
Cost: Very cheap
Preparation time: 10 Minutes
Portions: 6
Cooking methods: Oven
Cuisine: Italian
Seasonality: Spring, Summer

170.85 Kcal

calories per serving

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Energy 170.85 (Kcal)
Carbohydrates 25.14 (g) of which sugars 12.97 (g)
Proteins 3.46 (g)
Fat 7.08 (g) of which saturated 1.14 (g)of which unsaturated 5.55 (g)
Fibers 0.74 (g)
Sodium 13.35 (mg)

Indicative values for a portion of 50 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 for Fresh Apricot Muffins

1 egg
3 tbsp ml milk
2.5 tbsp g sunflower oil
1/4 cup g sugar
3/4 cup g all-purpose flour
3 apricots
1 tsp baking powder
Half lemon zest
to taste powdered sugar

Tools

Bowl
Fork
Knife
6 Muffin Cups
Baking Trays

How to Make Apricot Muffins

To prepare the apricot muffins without yogurt, first crack the egg into a bowl, add the milk, oil, and start mixing using a fork.
Also add the grated lemon zest and sugar. Mix for 1 minute, making sure no lumps form.
Add the flour while continuing to mix. Work for a few minutes, until you get a smooth mixture. Finally, add the baking powder and mix again. At this point, add the peeled and chopped apricots to the batter. Give it one last mix, and the batter is ready!
With the help of a spoon, pour the mixture into muffin cups that you have previously placed in a muffin tray. Do not fill them too much, leave 1/2 inch from the top edge. Bake in a preheated static oven at 350°F for 25 minutes on the middle rack. The muffins should be golden brown. Once cooled, sprinkle with powdered sugar and enjoy!