Buttermilk Apricot Breakfast Muffins
Buttermilk Apricot Breakfast Muffins are tender and gently tangy, with sweet pops of chewy dried apricot in every bite. The buttermilk keeps the crumb moist while a blend of butter and oil adds richness without heaviness. Ideal for breakfast, brunch, or an afternoon snack, they pair beautifully with coffee or tea and keep well for on-the-go munching.
- Prep20 mins
- Cook15 mins
- Serves12
- DifficultyEasy
- 1
Preheat the oven to 400 degrees F (200 degrees C).
- 2
Grease a 12-cup muffin pan or line it with paper liners.
- 3
Put the apricots in a small bowl and pour 1 cup of boiling water over them; let sit for 5 minutes.
- 4
In a medium bowl, stir together the flour, sugar, baking soda, and salt.
- 5
In a separate bowl, whisk the melted butter, oil, buttermilk, and egg.
- 6
Pour the wet ingredients into the dry ingredients and stir until just combined; it's fine if the batter has some lumps.
- 7
Drain and discard the water from the apricots.
- 8
Stir the apricots into the batter, then spoon the batter into the prepared muffin cups.
- 9
Bake in the preheated oven until the tops spring back when lightly pressed, about 15 minutes.
- 10
Cool in the pan on a wire rack.
- Calories 266.96 kcal Moderate
- Protein 3.96 g Low Source
- Carbs 40.73 g Moderate
- Total Fat 9.99 g Moderate
- Saturated Fat 3.96 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 33.0 mg Moderate
- Sodium 40.19 mg Low Source
- Fiber 2.49 g Low Source
- Sugar 22.64 g High
- Added Sugar 0.0 g Low Source
- Calcium 37.68 mg Low Source
- Iron 1.59 mg Low Source
- Potassium 214.45 mg Low Source
- Vitamin A 12.59 mcg_rae Low Source
- Vitamin C 0.24 mg Low Source
- Vitamin D 0.15 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛
- Wheat 🌾
- Gluten