These are moist and chewy. I sometimes add 1/2 cup of dates as well as the apricots. A family favorite!

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
12
Yield:
12 muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups. Place apricots into a small bowl, and pour the boiling water over them. Let stand for 5 minutes.

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  • In a medium bowl stir together the flour, sugar, baking soda and salt. In a separate bowl, whisk together the melted butter, oil, buttermilk and egg. Pour the wet ingredients into the dry ingredients, and stir until just blended. It is okay for the batter to have some lumps. Drain water from apricots, and mix them into the batter. Spoon into the prepared muffin cups.

  • Bake for 15 minutes in the preheated oven, or until the top springs back when lightly pressed. Cool in the pan over a wire rack.

Nutrition Facts

239 calories; protein 3.8g 8% DV; carbohydrates 36.2g 12% DV; fat 9.2g 14% DV; cholesterol 26.5mg 9% DV; sodium 258mg 10% DV. Full Nutrition

Reviews (94)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/09/2006
Only got the recipe 2 weeks ago and have made them 3 times! The first time was apricots and white chocolate chips. Instead of boiling water I microwaved the apricots in orange juice. Second time was with dried cranberries and white chocolate chips. Again I softened them in orange juice. Last time I made them with bananas and walnuts. Each time I had to bake them for 20 minutes not 15 but that may have been because of the added ingredients. This is a great recipe as a muffin base and you can add anything you want!! Read More
(50)

Most helpful critical review

Rating: 3 stars
07/23/2011
I made these with fresh apricot instead of dried so maybe that was the problem but I didn't think these had much flavor. No one in my family really liked them at all. Maybe some spices would help but I don't think I will try it again sorry. Read More
(5)
113 Ratings
  • 5 star values: 67
  • 4 star values: 36
  • 3 star values: 9
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
03/09/2006
Only got the recipe 2 weeks ago and have made them 3 times! The first time was apricots and white chocolate chips. Instead of boiling water I microwaved the apricots in orange juice. Second time was with dried cranberries and white chocolate chips. Again I softened them in orange juice. Last time I made them with bananas and walnuts. Each time I had to bake them for 20 minutes not 15 but that may have been because of the added ingredients. This is a great recipe as a muffin base and you can add anything you want!! Read More
(50)
Rating: 5 stars
02/08/2011
These are absolutely delicious! I noticed that some reviewers used a substitute for buttermilk, all I can say to that is....DON"T! While I'm sure their muffins still turned out fine, it is the buttermilk that really makes this recipe. It adds a creaminess to the muffin that is just divine. I really liked the apricot, but next time I will try blueberries. Read More
(29)
Rating: 5 stars
04/01/2008
I had been itchin' to make muffins for a few weeks now, and my mom sent me this recipe. I was a little worried because I don't like cakey muffins, I like them much more dense. Well, I added some dried cranberries in place of half of the apricots, and also added about 1/2 cup of walnuts. THEY TURNED OUT SO DELICIOUS! Perfect consistancy. I should note that I totally forgot to add the 1 egg, but I wonder if thats why they were the dense consistancy I liked. Still good minus the egg and less fat! I'll continue to do sans egg. Read More
(25)
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Rating: 5 stars
03/20/2003
Yum. My family are muffin connoseurs and these definately passed the test. I made them with chopped dates added into the mixture and wondered if they would go well together but they were great. Nice texture and great taste. A Keeper for sure!! Read More
(18)
Rating: 5 stars
06/21/2011
These were gorgeous muffins. They're rich mildly sweet and delightfully apricot flavored. The combination of butter vegetable oil and buttermilk drew me in as I knew I could expect those buttery rich moist results. I felt no need to add any spice and I'm glad I couldn't be tempted by other reviews to do so. I wanted an apricot muffin not a spice muffin and that's exactly what I got with these. The ingredients directions and cooking time were all spot on. I did have a little extra batter leftover but muffin tins do vary in size. I meant to top these with demerara sugar (turbinado sugar sugar in the raw) before baking but forgot. Once they came out of the oven and I tasted them however I found it didn't matter a bit. Hubs will be taking these to a breakfast meeting tomorrow and I have no qualms about that at all with these. Nice recipe. Read More
(17)
Rating: 5 stars
05/24/2008
This is a fantastic Recipe! Great texture very moist and flavorful. I did not have buttermilk so I added 3 Tbs. Lime Juice to one cup 2%Organic Milk. It worked out great to thicken the milk and even added a nice hint of Lime to the taste of the muffin. I also added about 1/2 cup of finely chopped fresh Almonds to the flour mixture might use 3/4 cup next time for added flavor. This recipe is a keeper! Read More
(16)
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Rating: 4 stars
02/26/2007
I really enjoyed these muffins. In fact, I use this muffin batter as my muffin batter for every muffin that I make now. I love how tender the muffins are! Read More
(14)
Rating: 5 stars
11/30/2007
Very yummy muffins. I used canned apricots and they turned out perfectly moist. I love the texture of these muffins and the cake part is very tasty...just the right sweetness. Read More
(12)
Rating: 5 stars
03/25/2007
I had some leftover buttermilk and I didn't really know what to do with it. So I decided to do a search for recipes that had buttermilk. I was a bit sceptical about this recipe inspite of the good reviews since I'm not a big fan of apricots. But these turned out wonderfully soft and moist and extremly tasty. Of course I did a little bit of tweaking. I added a handful of raisins to soak along with the apricots. I also added a handful of shredded coconut and about 1/2 cup of orange juice. I made about 6 muffins (17 minutes) and baked the rest in a loaf pan (35 minutes). My husband loved it. And to my surprise so did I! I guess I'll be making it again:) Read More
(10)
Rating: 3 stars
07/23/2011
I made these with fresh apricot instead of dried so maybe that was the problem but I didn't think these had much flavor. No one in my family really liked them at all. Maybe some spices would help but I don't think I will try it again sorry. Read More
(5)