Apricot Muffins

Apricot muffins_4537

I love making muffins because you don’t have to put a lot effort into the process, the basic ingredients are always within an arm’s reach and the results are never disappointing, even for those with limited baking experience.

Depending on the ingredients you add, muffins can be served for breakfast, lunch, four o’clock tea or even dinner. It is, however, important that ingredients are measured accurately. I always use a kitchen scale, especially when measuring flour, butter and sugar, and even dried fruits and nuts.

There are over a thousand recipes for muffins. I shall be trying out the ones considered as the ‘top classics.’ If you are  a muffin fan, like me, do come back again soon.

Apricot muffins_4543

Please try out the Apricot Muffins, and give me a feedback. Thanks! For the recipe, please continue reading…

  • Ingredients
  • 250g (2 cups, 9oz) all-purpose flour (plain flour)
  • 20ml (4 teaspoons) baking powder
  • ¼ teaspoon ground nutmeg
  • 150g (1 cup, 5½oz) chopped dried apricots
  • 90g (½ cup, 3oz) soft brown sugar
  • ½ cup chopped pecans (optional)
  • 5ml (1 teaspoon) grated orange or lemon rind
  • 125g (½ cup, 4½oz, 1stick + 1 tablespoon) butter, melted
  • 300ml (1¼ cup, 10fl oz) milk
  • 1 egg lightly beaten
Apricot muffins_4440
Assemble all ingredients

Always make sure you assemble all ingredients before starting

Apricot muffins_4443_2
Sift flour, baking powder and nutmeg
Apricot muffins_4449_2
Stir in apricots, sugar, pecans (if using) and rind, into the flour
Apricot muffins_4452
Stir until combined make a well in the centre
Apricot muffins_4454_2
Make a well in the centre add combined butter, milk and egg all at once
Apricot muffins_4456
Mix lightly until just combined. Batter should look quite lumpy
Apricot muffins_4471
Spoon into prepared tin
Apricot muffins_4555
These muffins are not sugary but are delicious
Apricot muffins_4564
You can serve with butter while still warm

Apricot Muffins

Preparation time: 15 minutes; Total cooking time: 20-25 minutes; Makes: 12

Ingredients 

  • 250g (2 cups, 9oz) all-purpose flour (plain flour)
  • 20ml (4 teaspoons) baking powder
  • ¼ teaspoon ground nutmeg
  • 150g (1 cup, 5½oz) chopped dried apricots
  • 90g (½ cup, 3oz) soft brown sugar
  • ½ cup chopped pecans (optional)
  • 5ml (1 teaspoon) grated orange or lemon rind
  • 125g (½ cup, 4½oz, 1stick + 1 tablespoon) butter, melted
  • 300ml (1¼ cup, 10fl oz) milk
  • 1 egg lightly beaten

Instructions 

  1. Preheat oven to 410°F (210°C). Brush a medium, 12-hole muffin tin with melted butter or oil.
  2. Sift flour, baking powder and nutmeg into a bowl.
  3. Stir in apricots, sugar, pecans and rind.
  4. Make a well in the center. Add combined butter, milk and egg all at once. Mix lightly, until just combined (do not over mix). The batter should look quite lumpy.
  5. Spoon mixture evenly, into prepared tin. Bake 20-25 minutes or until golden. Loosen muffins, transfer onto a wire rack to cool.
  6. Variations: other dried fruits, a punnet blueberries, sliced fresh strawberries, mashed banana. I leave it to your imagination.
  7. **I weigh the flour and butter, I do not use cup measures. The weight of a cup of flour tends to vary based on individual interpretation, and size of cup used (from 125g to 130g to 155g per cup).

Points to note:

  • Use nutmeg sparingly.
  • I did not use Pecans.
  • Be careful, brown sugar tends to form lumps.
  • These muffins are not too sugary. If you need more sugar, add as appropriate.
  • Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the muffins at 425°F (220°C) for 20 minutes.
  • I always weigh ingredients, especially the flour and butter. You can use cup measures, but please note if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125g. I suggest you spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. You can also sift the flour first then scoop.
  • If you use all-purpose flour add 1teaspoon baking powder for every 125g (1 cup) flour.

Last updated: 3 December 2014

myfavouritepastime.com

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

6 thoughts

  1. Hmm apricot muffins I have never tried or heard of these but it is a good chance to try something new. I always eat Blueberry muffins. I also like the pictures. I agree with Roomi, it is easier to see steps from pictures. 🙂

    1. Hey thanks for popping back, papajiji. I also love Blueberry Muffins, I think they are my ultimate favourite. I also love Chocolate Chip Muffins!!

  2. Hey Liz. I can see I have been here before. I will try the muffin recipe soon.
    Oh, and are those Rocky Mountains in your header photo?

    1. Thanks for visiting my blog. The header photo came with the theme for this blog and frankly speaking I have been too busy trying to populate my blog, I have never changed it or bothered to find out where the picture was taken. I like it though, so it will be there for some time. Happy Family Day, if it applies to you.

  3. Happened to stumble upon your blog and was happy to have done so. I like the pictures instead of steps, makes it easier to see what your supposed to use and do. Much easier.

Please join the conversation.....

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s