Apricot Almond Muffins | Midwest Living

Apricot Almond Muffins

Apricot Almond Muffins

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  • Makes: 12 servings
  • Prep 20 mins
  • Cool 5 mins
  • Bake 18 mins

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Fruit and nuts pack these muffins with lots of flavor and texture. Serve them warm for breakfast or brunch or with a pork or chicken dinner.


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 beaten egg
  • 1 cup buttermilk
  • 2/3 cup packed brown sugar
  • 1/2 cup butter or margarine, melted
  • 1/2 teaspoon vanilla
  • 1/4-1/2 teaspoon almond extract
  • 1/2 cup snipped dried apricots
  • 1/2 cup golden raisins
  • 1/3 cup sliced almonds


  1. Grease twelve 2-1/2-inch muffin cups or line them with paper bake cups and set aside.
  2. In a large mixing bowl, combine flour, baking powder, baking soda, and salt. Make a well in the center of the flour mixture and set aside.
  3. In another bowl, combine egg, buttermilk, brown sugar, butter, vanilla, and almond extract. Stir in apricots and raisins. Add egg mixture all at once to flour mixture. Stir until just moistened (the batter will be somewhat stiff)
  4. Spoon the muffin batter into prepared muffin cups, filling each cup two-thirds full. Sprinkle with sliced almonds. Bake the muffins in a 400 degree F oven for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers of the muffins comes out clean.
  5. Cool the hot muffins slightly in muffin pan on a wire rack for 5 minutes. Remove from muffin cups and serve while warm. Makes 12 muffins.

Nutrition Facts

(Apricot Almond Muffins)

Servings Per Recipe 12, cal. (kcal) 257, fiber (g) 2, carb. (g) 36, chol. (mg) 40, Fat, total (g) 11, sodium (mg) 316

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