Apricot Oat Muffins Recipe

Name: Apricot Oat Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Maple Butter Glaze; 2 tablespoons unsalted butter; 3 tablespoons good maple syrup; pinch salt; Muffins; 2 1/4 cups (301 g) all purpose flour; 3/4 cup (74 g) old fashioned oats; 1 tablespoon (12 g) baking powder; 1/2 teaspoon (3 g) baking soda; 1/2 teaspoon (2 g) fine sea salt; 1/2 cup (113 g) unsalted butter, melted and cooled slighly; 1 cup (198 g) granulated sugar; 2 large (113 g) eggs, at room temperasture; 1 1/2 teaspoons vanilla extract; 1 cup (226 g) buttermilk, at room temperature; 1 1/2 cups chopped dried apricots

Servings: persons

Maple Butter Glaze
2 tablespoons unsalted butter
3 tablespoons good maple syrup
pinch salt
Muffins
2 1/4 cups (301 g) all purpose flour
3/4 cup (74 g) old fashioned oats
1 tablespoon (12 g) baking powder
1/2 teaspoon (3 g) baking soda
1/2 teaspoon (2 g) fine sea salt
1/2 cup (113 g) unsalted butter, melted and cooled slighly
1 cup (198 g) granulated sugar
2 large (113 g) eggs, at room temperasture
1 1/2 teaspoons vanilla extract
1 cup (226 g) buttermilk, at room temperature
1 1/2 cups chopped dried apricots

1
Make the glaze: in a small pot, melt the butter. Stir in the maple and bring to a simmer. Simmer for 1 minute. Stir in the salt. Set aside.
2
Preheat the oven to 350u00b0F. Place 8 freestanding paper baking cups on a baking sheet (see headnote).
3
In a small bowl, whisk the flour, oats, baking powder, baking soda, and salt to combine.
4
In a medium bowl, whisk the melted butter and sugar to combine. Add the eggs one at a time and mix well to incorporate. Beat in the vanilla extract.
5
Add the flour mixture and mix well to combine (I usually switch to a silicone spatula at this point).
6
Add the buttermilk and mix until fully incorporated. Fold in the apricots.
7
Divide the batter between the baking cups - filling about 2/3 of the cup. Brush the surface generously with the glaze.
8
Bake until a toothpick inserted into the center comes out clean (or with a few moist crumbs), 17-20 minutes. Brush the tops of the muffins with the remaining glaze.
9
Transfer to a wire rack to cool.

1275

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Maple Butter Glaze, 2 tablespoons unsalted butter, 3 tablespoons good maple syrup, pinch salt, and more.

Yes, Apricot Oat Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apricot Oat Muffins

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