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The perfect combination of healthy and sweet, these Dried Apricot Oat Muffins are the perfect breakfast, dessert, or snack.
Apricot Muffin Recipe
These apricot oat muffins are moist and flavorful, but not too sweet so you won’t feel guilty eating them. You can make them the day before and have them ready. If you pop them in the microwave for a few seconds, they taste like they came fresh out of the oven. Butter makes them even better too!
Dried apricot oat muffins have a delicious and unique flavor. The combination of the sweet, slightly tart flavor of the dried apricots and the nutty flavor of the oats creates a wonderful balance of flavors. The maple syrup gives them more depth of flavor as well. The oats provide a wholesome and slightly chewy texture.
For a twist, you can add cinnamon or other spices to give them a warm flavor. You can also include other ingredients, such as nuts or seeds, which can add a crunchy texture and more complex flavor.
How do you make Dried Apricot Oat Muffins
My best tip for muffins is just barely mixing them. Get your wet ingredients well combined and your dry ingredients and once you put them together, fold them over a few times to moisten all the dry and you’ll have tender, gorgeous muffins every time.
Barely mixing muffins can make them tender because overmixing can develop the gluten in the batter, which can result in tough and chewy muffins. Gluten is a protein that is formed when flour is mixed with liquid and then agitated, and it provides structure to baked goods. However, when gluten is overdeveloped, it can create a dense and rubbery texture, which is not desirable in muffins.
When muffin batter is barely mixed, the flour and liquid ingredients are just combined until they are moistened, with some lumps still present. This minimal mixing prevents the development of gluten, resulting in a more tender crumb. Additionally, the lumps in the batter can help to create air pockets in the muffins as they bake, which further contributes to their light and fluffy texture.
It’s worth noting that the technique of barely mixing is best suited for muffins, which are quick bread made with a high proportion of flour, and not for other baked goods that require gluten development, such as bread or pizza dough.
How long do Apricot Muffins last
The shelf life of muffins can vary depending on several factors, such as the ingredients, how they are stored, and the environmental conditions. However, in general, muffins can last for 2-3 days at room temperature when stored in an airtight container or wrapped tightly in plastic wrap. After that, they may start to become stale or dry.
If you want to extend the shelf life of muffins, you can store them in the refrigerator, where they can last for up to a week. Alternatively, you can freeze muffins for longer-term storage. To freeze muffins, wrap them individually in plastic wrap or aluminum foil and place them in a freezer-safe container or bag. Frozen muffins can last for up to 3 months in the freezer.
When you’re ready to eat a frozen muffin, you can thaw it in the refrigerator overnight, or you can warm it up in the microwave or oven. Keep in mind that freezing and reheating may affect the texture of the muffin, so they may not be as soft and tender as when they were freshly baked.
But you probably won’t have to worry about any of this, because they will disappear so fast, the problem will be where did they go?
For more yummy muffin ideas, check these out:
- Healthy Lemon Muffins Recipe
- Healthy Pumpkin Chocolate Chip Muffins
- Strawberry Sour Cream Muffin Recipe
- Lemon Poppyseed Muffins (Bakery Style)
- If You Like Pina Colada Muffins
- Whole Wheat Lemon Muffins
Dried Apricot Oat Muffins From Scratch
- ½ cup packed brown sugar
- 1/3 cup whole milk
- 3 tbsp vegetable oil
- 1 tsp maple syrup
- 1 egg
- ¾ cup flour
- ½ cup + 1 tbsp old fashioned oats, divided
- 1 tsp baking powder
- Pinch of salt
- 1/3 cup finely chopped dried apricots
Preheat oven to 400 degrees F.
Line a muffin tin with paper muffin cups.
In a medium-sized bowl, cream together sugar, milk, oil, syrup, and egg.
In another bowl, mix together flour, ½ cup oats, baking powder, and salt.
Slowly add dry mixture into wet mixture until a muffin batter is formed.
Fold apricots into the muffin batter.
Pour the batter into the lined muffin tin, dividing evenly. Sprinkle each section evenly with the remaining 1 tbsp oats.
Bake for 23 to 25 minutes, using a toothpick to test (if toothpick comes out clean when inserted into the center of a muffin, then it’s cooked).
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 164Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 24mgSodium: 95mgCarbohydrates: 25gFiber: 1gSugar: 15gProtein: 3g
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