These apricot muffins are breakfast muffins made with dried apricots and yogurt. They can be served with butter, honey, apricot preserve, or maple syrup.

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Today we’re going to make a delicious breakfast treat — apricot muffins. While apricots aren’t grown in the South, dried apricots are available in grocery stores almost everywhere, and that’s what we’ll be using in these muffins.

These muffins have a good amount of antioxidants and are high in potassium. They also make for a good source of fiber.

Tips for the Apricot Muffins

1. Small size muffin cups are used for this recipe; you may need to increase the baking time if you’re making large or jumbo muffins. (Or decrease if you’re making mini-muffins.)
2. You’ll notice that there are no eggs in this recipe. You can add an egg if you’d like, but we’ve made these muffins eggless.
3. You can add some chopped nuts in the batter. I enjoy using almond slices to make apricot almond muffins. But pecan or walnut pieces are also tasty additions.
4. Yogurt gives a nice texture to the muffins. You can use Greek yogurt or regular yogurt. Use plain yogurt; if you use vanilla yogurt, it will sweeten the muffins. You may want to reduce the amount of sugar added if you use vanilla yogurt or other sweetened yogurt.

The Dried Apricot Muffin Recipe

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Preparation:

• Let the butter soften at room temperature.
• Chop the dried apricots into small pieces. Soak the dried apricot pieces in lukewarm water for 15 minutes.
• Fill your muffin tin with paper liners.

Recipe:

• Preheat the oven to 350F (180C).
• In a mixing bowl beat together the sugar and softened butter. Beat with an electric hand mixer and use the low to medium speed to get a light fluffy mixture.
• Add in the vanilla extract (or almond extract) and the yogurt. Beat again for about 3 minutes.
• In a mixing bowl, sift together the flour, baking powder, and salt.
• Mix the dry ingredients with the wet ingredients. Then gently stir in the chopped apricot (after straining out the water).
• Add the 1/4 cup of warm water gradually, using a soft spatula to fold the ingredients together, combing well. Your muffin batter will be thick and sticky.
• Fill 3/4ths of each muffin cup with the batter. Sprinkle each with oats, if desired.
• Bake in the preheated oven for 15 to 18 mins, until light golden brown. After baking, let the muffins rest for a few minutes before serving.

Enjoy these apricot muffins warm for breakfast with your coffee or tea. They can be served with butter, honey, apricot preserve, or maple syrup.