Apricot Muffins Recipe (Quick Bread Style)
Apricot muffins recipe: Soft, quick-bread style muffins made with fresh apricot, walnuts, and a touch of nutmeg. You’ll mix the ingredients in a few bowls and bake until set—clear how to make steps and a practical ingredient list included.
Ingredients
Ingredients
Step-by-Step Method
Prep the oven and pan
Heat the oven to 180°C / 350°F. Line a muffin tin with paper liners or lightly grease it.
Treat the apricot
Toss the diced apricot with lemon juice to slow browning and keep the flavor bright.
Mix the dry ingredients
Whisk together flour, baking powder, salt, and nutmeg until evenly combined.
Cream the base
Beat the shortening and 1/2 cup sugar until smooth. Add the egg and mix until fully blended.
Combine into batter
Add the dry mix to the wet mixture. Pour in the milk and stir just until you don’t see dry flour—don’t overmix.
Fold in add-ins
Gently fold in the apricot and walnuts with a spatula so the fruit stays in pieces.
Bake
Divide batter into the muffin cups. Sprinkle a little sugar on top if you like. Bake 18–22 minutes, until a toothpick comes out clean.
Cool and serve
Let the muffins rest in the pan for 5 minutes, then move to a rack. Serve warm or at room temperature.