Apricot Sour Cream Muffins (Easy Recipe)

Hello there home cooks, baking lovers, and foodies alike!

Today’s recipe is a delicious and moist breakfast or snack option that is sure to satisfy your sweet tooth cravings while also packing a punch of healthy ingredients.

These Apricot Sour Cream Muffins are a favorite in my household and will soon become one of yours too!

Keep reading for detailed instructions on how to make this delicious treat right in your own kitchen.

5 Reasons You’ll Love These Apricot Sour Cream Muffins

1. Perfect for Breakfast or Snack Time: These muffins are perfectly sweet, making them an excellent choice for breakfast or snack time.
2. Quick and Easy to Make: You can prepare the muffin batter in just a few minutes, making it an ideal recipe for those busy mornings.
3. Healthy Ingredients: This recipe uses nutritious ingredients like dried apricots, sour cream, and nuts that provide the necessary energy and nutrients to keep you going throughout the day.
4. They Freeze Well: These muffins freeze beautifully, making them an excellent choice for meal prep or busy mornings.
5. Delicious and Moist: The combination of the sour cream and the apricot creates a soft and moist texture, making them an irresistible treat.

Essential Equipment

• Mixing bowls: You’ll need at least one large mixing bowl to mix the ingredients together.
• Measuring cups and spoons: You’ll need measuring cups and spoons to accurately measure the ingredients.
• Muffin tin and paper liners: You’ll need a muffin tin and paper liners to bake the muffins.
• Sieve: Use a sieve to sift the flour into your mixing bowl for a smoother batter.

Ingredients You’ll Need

• Dried apricots: Chopped dried apricots create a natural sweetness and texture in the muffins.
• Boiling water: Soaking the apricots in boiling water for a few minutes helps to soften them, making them easier to chop and blend into the muffin batter.
• Sugar: White granulated sugar adds a sweet flavor to the muffins.
• Butter or Margarine: Use softened butter or margarine to cream together with the sugar for a fluffy texture.
• Sour cream: The sour cream adds a tangy flavor and moisture to the muffins.
• All-purpose flour: The all-purpose flour serves as the base ingredient that binds the muffins together.
• Baking soda: The baking soda acts as a leavening agent, giving the muffins their fluffy texture.
• Salt: Salt enhances the flavor of the muffins.
• Grated orange rind: The orange rind adds a subtle orange flavor to the muffins.
• Nuts: Chopped nuts can be added for extra texture and crunch.

How To Make Apricot Sour Cream Muffins

1. Soak the dried apricots in boiling water for 5 minutes.
2. In a large mixing bowl, cream together the sugar and butter until fluffy.
3. Add in the sour cream and mix well.
4. Combine the dry ingredients (flour, baking soda, salt), then sift them into the mixing bowl.
5. Drain the apricots, discarding the soaking liquid, and fold them into the batter with grated orange rind and chopped nuts.
6. Fill the greased or paper-lined muffin tins 3/4 full with the batter.
7. Bake at 400 degrees Fahrenheit for 18-20 minutes or until the muffins test done.
8. Let the muffins cool for at least 10 minutes before removing them from the muffin tin and onto a wire rack.

5 Expert Tips and Tricks for The BEST Muffins

• Use quality ingredients: Use high-quality dried apricots and nuts to make sure your muffins are of high quality.
• Don’t overmix the batter: Mix until the ingredients are barely combined because overmixing will lead to dense muffins.
• Bake immediately: As soon as the batter is ready, fill the muffin tin with it and bake immediately. Otherwise, the batter will become stiff and the muffins won’t rise properly.
• Don’t overbake: The muffins are ready when they are lightly golden on top and when a toothpick inserted in the center of the muffin comes out clean.
• Freeze for later: These muffins can freeze beautifully, making them perfect for meal prepping or an on-the-go breakfast. Store them in an airtight container or a freezer bag for up to 2 months.

Uses For Apricot Sour Cream Muffins

• Breakfast on-the-go: Perfect for those long commutes when you don’t have time for a sit-down breakfast.
• Snack time: Great for satisfying the sweet tooth cravings during the day.
• Brunch: Serve these muffins for weekend brunch with friends or family.
• Gift baskets: Make these muffins as part of a gift basket for a loved one.
• School lunchboxes: Pack these muffins in your kid’s lunchbox for a sweet and healthy snack option.

Recipe Variations

• Blueberry Muffins: Substitute the dried apricots with fresh or frozen blueberries.
• Lemon Muffins: Substitute the grated orange rind with lemon zest, and the dried apricots with dry cranberries.
• Almond Flour Muffins: Use almond flour instead of all-purpose flour for a gluten-free muffin option.
• Cinnamon Muffins: Add a teaspoon of cinnamon to the dry ingredients when making the muffin batter.
• Chocolate Chip Muffins: Add chocolate chips to the muffin batter for a sweet treat.

Substitutions

• Butter or margarine: Use vegan butter or coconut oil for a dairy-free option.
• Sour cream: Substitute with Greek yogurt or buttermilk.
• All-purpose flour: Use a gluten-free flour blend for a gluten-free version.

Storing, Freezing, and Reheating

• Storing: Keep the muffins in an airtight container at room temperature for up to three days.
• Freezing: Freeze the muffins in a freezer-safe bag for up to two months.
• Reheating: Reheat the muffins in the oven at 350°F for 10-15 minutes or microwave for 20-30 seconds.

More Muffin Recipes You’ll Love

• Sour Cream Blueberry Muffins
• Strawberry Sour Cream Muffins
• Pineapple Sour Cream Muffins
• Peach Sour Cream Muffins
• Oatmeal Sour Cream Muffins
• Orange Sour Cream Muffins
• Gluten Free Sour Cream Muffins
• Blueberry Lemon Sour Cream Muffins
• Bisquick Sour Cream Muffins
• Banana Blueberry Sour Cream Muffins
• Applesauce Sour Cream Muffins
• Zucchini Sour Cream Muffins