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.
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 packed, 3½ oz) soft brown sugar
- ½ cup chopped pecans (optional)
- 5ml (1 teaspoon) grated orange or lemon rind
- 125g (½ cup, 4½oz, 1 stick + 1 tablespoon) butter, melted
- 300ml (1¼ cup, 10fl oz) milk
- 1 egg lightly beaten
Always make sure you assemble all ingredients before starting
Sift the flour, baking powder and nutmeg into a bowl
Stir in the apricots, sugar, pecans and rind.
Make a well in the centre of the flour
Add the combined butter, milk and egg all at once.
Mix lightly, until just combined (do not over mix). The batter should look quite lumpy.
Spoon the batter into the prepared muffin pan
These muffins are not to sweet but they are very pleasant
Serve, slathered with batter, while still warm
Apricot Muffins
Preparation time: 15 minutes; Baking time: 20-25 minutes; Makes: 12 muffins
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 packed, 3½ oz) soft brown sugar
- ½ cup chopped pecans (optional)
- 5ml (1 teaspoon) grated orange or lemon rind
- 125g (½ cup, 4½oz, 1 stick + 1 tablespoon) butter, melted
- 300ml (1¼ cup, 10fl oz) milk
- 1 egg lightly beaten
Instructions
- Preheat oven to 425°F (220°C). Brush a medium, 12-hole muffin tin with melted butter or oil.
- Sift flour, baking powder and nutmeg into a bowl.
- Stir in the apricots, sugar, pecans and rind. Make a well in the centre.
- In another bowl whisk together the butter milk and egg.
- Add the combined butter, milk and egg all at once. Mix lightly, until just combined (do not over mix). The batter should look quite lumpy.
- Spoon mixture evenly, into prepared tin. Bake 20-25 minutes or until golden. Loosen muffins, transfer onto a wire rack to cool.
- Variations: other dried fruits, a punnet blueberries, sliced fresh strawberries, mashed banana. I leave it to your imagination.
- For cup measures: 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. I use a 240ml, American cup.
Points to Note:
- Use nutmeg sparingly.
- 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..
- Last updated: 25 October 2018
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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. 🙂
Hey thanks for popping back, papajiji. I also love Blueberry Muffins, I think they are my ultimate favourite. I also love Chocolate Chip Muffins!!
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?
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.
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.
Thanks for visiting my blog. Do come back again soon and let me know if you try any of the recipes!