Breads Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Apricot Muffins
Tender muffins studded with fresh apricot pieces and crunchy walnuts.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
6 steps- 1
Preheat the oven to 350°F (175°C) and grease a 12-cup muffin tin. In a small bowl, toss the diced apricots with the lemon juice and set aside.
- 2
In a large bowl, cream the shortening and sugar until light. Beat in the egg, then stir in the apricots.
- 3
Sift together the flour, baking powder, salt, and nutmeg. Add the dry ingredients to the apricot mixture alternately with the milk, stirring just until combined.
- 4
Fold in the chopped walnuts with the last portion of flour.
- 5
Fill the greased muffin cups two-thirds full and sprinkle a little granulated sugar over the top of each.
- 6
Bake for about 20 minutes until golden and a toothpick inserted in the center comes out clean. Makes 12 muffins.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
71/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving150
Calories
2 g
Protein
21 g
Carbs
7 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
The American muffin grew out of quick-bread tradition once chemical leaveners replaced yeast in the 1800s, letting home bakers turn out tender, cake-like breakfast breads in minutes. Apricot muffins use chopped dried or fresh apricots for a tart, chewy contrast to the sweet crumb, a fruit that holds its shape and flavor through baking. They are a bright, fruit-forward member of the everyday muffin family.
Listahan note
This version folds in plenty of chopped apricot and a hint of almond or vanilla to echo the fruit's natural flavor, keeping the batter barely mixed for a tall, tender crumb. It balances the apricot's tartness with just enough sweetness.
Technique cues
- Stir the wet and dry ingredients together only until no dry streaks remain; lumps are fine, and over-mixing builds gluten that makes muffins tough and tunneled.
- Toss the chopped apricots in a spoonful of the flour before folding them in, which keeps them suspended instead of sinking to the bottom.
- Fill the cups nearly full and start in a hot oven for a few minutes for the high, domed muffin top.
Kitchen flow
- Parallel prep
- Chop and flour-toss the apricots and line the muffin tin while the oven preheats, so the batter goes straight into the cups.
- Make-ahead
- Combine the dry ingredients the night before and refrigerate the wet mix separately; stir together in the morning for fresh muffins fast.
- Leftover move
- Split a day-old muffin, toast the cut sides, and spread with butter or apricot jam for a quick breakfast.
- Cleanup rhythm
- Use paper liners so the tin barely needs washing, and wipe the batter bowl before it dries.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
dried apricots
signature fruit
Purpose: They bring the tart, chewy bursts that define the muffin and hold their shape in the batter.
Handling: Chop into small pieces and toss with a little flour so they stay evenly distributed.
Adaptation: Fresh diced apricots or chopped dried peaches work; reduce other liquid slightly if using fresh.
all-purpose flour
structure base
Purpose: Forms the tender crumb that carries the fruit without collapsing.
Handling: Whisk with the leavening and salt before adding wet ingredients.
Adaptation: A 1:1 gluten-free baking blend keeps the same proportions with a slightly denser crumb.
buttermilk
moisture and tenderness
Purpose: The acidity tenderizes the crumb and reacts with the leavening for a soft, lofty muffin.
Handling: Bring to room temperature so it blends evenly into the batter.
Adaptation: Plain yogurt thinned with milk, or plant milk plus lemon juice, both work.
eggs
binding and lift
Purpose: They hold the crumb together and add structure for a clean dome.
Handling: Whisk into the wet ingredients before combining with the dry.
Adaptation: A flax egg (ground flax plus water) works for an egg-free batch with a slightly denser result.
almond extract
flavor accent
Purpose: A small amount amplifies the natural stone-fruit flavor of the apricots.
Handling: Add it sparingly to the wet ingredients, since it is potent.
Adaptation: Vanilla extract gives a milder, classic flavor if almond is too strong or an allergen concern.
Technique notes
- Rest the batter for ten minutes before baking to let the flour hydrate, which gives a more even, tender crumb.
- Sprinkle coarse sugar or a few extra apricot bits on top before baking for a bakery-style finish.
- Bake until a tester comes out clean with just a crumb or two; pulling them a minute early keeps them moist.
Ingredient swaps
- Gluten-free direction
- Use a 1:1 gluten-free flour blend and let the batter rest a few extra minutes before scooping.
- Dairy-free option
- Swap buttermilk for plant milk soured with lemon and use oil instead of butter.
- Nut-free direction
- Replace almond extract with vanilla to keep the muffins free of almond flavoring concerns.
Serve alongside
- Greek yogurt with honey
- Fresh berries
- Soft scrambled eggs
- Sliced melon
- Hot coffee
- Apricot nectar
- Black tea with milk
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store cooled muffins in an airtight container at room temperature for up to three days, or refrigerate for five. Warm briefly in a 300F oven or microwave for ten seconds to revive softness. They freeze well wrapped individually for up to three months and thaw at room temperature.
Equipment
- 12-cup muffin tin
- Paper muffin liners
- Whisk
- Wire cooling rack
Make this household-aware
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