Apricot Walnut Muffins

These muffins are a delicious combination of sweet tangy apricots and crunchy walnuts.  Great for breakfast or a make ahead snack to eat when you are on the go.  All done in 30 minutes!

Apricot Walnut Muffins

I love fruit additions to my muffins.  Today we are going to explore the area of dried fruit and use chopped dried apricots as the main star.  Add in a little crunch with some walnuts and this combo can't be beat for a late summer muffin.  I use all purpose flour in these but the addition of some whole wheat flour would be a great way to bring in some more nutty flavor and texture to the muffins.

All you need is 1 bowl to make these quick and easy muffins.  This recipe makes a small batch of 6 muffins, just enough to a breakfast or to snack on, but you can double it for a full serving of 12 muffins.  These muffins are so easy to make and are considered part of the "quick bread" baking category.  You'll have this done and baked in about 30 minutes.

Celebrate your late summer mornings with a fresh baked muffin.

Enjoy!

What Ingredients do I need?

• eggs

• milk

• canola oil

• vanilla extract

• all purpose flour

• sugar or sugar substitute

• baking powder

• salt

• dried apricots

• walnuts

Substitutions and Variations

• Use white whole wheat flour in place of the all purpose flour, or use 1/2 cup whole wheat flour and 1 cup all purpose flour

• Make mini muffins or small loaves instead

• Doing a Keto diet or want lower carb? Use an alternative sugar of you choice as a substitute. I like King Arthur's sugar alternative.

Kitchen Tips and Notes

• 1st rule of thumb when making muffins is "do not overmix" the batter.  You want it batter to just come together.  Little spots of flour is okay.

• To get high muffin tops turn your oven up to 400 degrees.

• Make sure you are using fresh baking powder.  To test put 1/2 teaspoon into 1/4 cup of boiling water.  If it bubbles, you are good.

• Double the recipe for 12 muffins.

• Muffins can be frozen individually and kept for 3 months.

• Fill the muffin tin almost to the top for nice big domed muffins.

More Muffins Recipes

Bakery Style Strawberry Banana Chunk Muffins

Lemon Poppyseed Double Berry Muffins

Raspberry Chocolate Chip Muffins

Honey Nectarine Muffins

Orange Poppyseed Muffins

Bakery Style Banana Nut Muffins

Simple Blueberry Muffins

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Apricot Walnut Muffins

Makes 6

1 egg
1/2 cup 2% milk
1/4 cup canola oil

1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1/2 cup sugar or sugar substitute
2 teaspoon baking powder
1/2 teaspoon salt

1/2 cup chopped dried apricots

1/3 cup chopped walnuts

 

Preheat oven to 400 degrees. Spray a 6 well muffin tin with non-stick cooking spray and set aside (or use cupcake liners). 

In a large bowl add the egg, milk, oil, and vanilla. Mix together using a whisk.

Add the flour, sugar, baking powder, and salt.   Stir just until combined.  Do not over mix.  Add in the chopped apricots and walnuts to the batter and fold in gently.  

Using a cookie scoop, add batter to a muffin tin to make 6 muffins.  Bake 18-20 minutes until golden brown. Remove from the oven and allow to cool 5-10 minutes in the tin. Remove from the pan and serve.