Tasty Apricot Muffins

I’ve been obsessed with these apricot muffins ever since I discovered how perfectly tangy Greek yogurt pairs with sweet, juicy apricots. The yogurt keeps them incredibly moist while adding just the right amount of richness, and those little pockets of fresh apricot throughout make every bite feel like a special treat. Trust me, once you try these, they’ll become your new go-to breakfast muffin!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2200
• Protein: 35-40 g
• Fat: 70-80 g
• Carbohydrates: 320-340 g

Ingredients

For the dry mix:

• 2 cups flour (I always use King Arthur all-purpose flour)
• 1/3 cup sugar
• 1 tsp baking soda
• 1 tsp baking powder (sifted to remove lumps)
• 1/2 tsp salt
• 1/2 tsp ground cinnamon

For the batter:

• 1 1/4 cups yogurt (I prefer Fage plain Greek yogurt for a thicker texture)
• 1/2 cup butter (melted and cooled to room temperature)
• 1/2 cup brown sugar
• 1/4 cup milk
• 1 egg (room temperature, about 70°F)
• 1 1/2 tsp vanilla
• 1 cup apricots (finely chopped, about 1/4-inch pieces)
• 1/4 tsp almond extract

Step 1: Prepare Equipment and Mise en Place

• 1 cup apricots, finely chopped

Preheat your oven to 375°F and grease a 12-cup muffin tin with butter or cooking spray, making sure to coat the bottom and sides of each cup evenly.

While the oven preheats, finely chop the apricots into roughly 1/4-inch pieces and set aside.

If your egg and yogurt are cold, let them sit at room temperature for about 10 minutes—this helps them incorporate smoothly into the batter and creates a more tender crumb.

Step 2: Combine Dry Ingredients

• 2 cups flour
• 1/3 cup sugar
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground cinnamon

In a large mixing bowl, whisk together the flour, white sugar, baking soda, baking powder, salt, and ground cinnamon.

Make sure to break up any lumps in the baking powder as you incorporate it—this prevents dense pockets in the finished muffins.

I like to sift the baking powder beforehand to ensure it's completely lump-free, which gives more consistent results.

Set this dry mixture aside.

Step 3: Prepare Wet Ingredients and Combine

• 1 1/4 cups yogurt
• 1/2 cup butter
• 1/2 cup brown sugar
• 1/4 cup milk
• 1 egg
• 1 1/2 tsp vanilla
• 1/4 tsp almond extract

In a second bowl, whisk together the yogurt, melted and cooled butter, brown sugar, milk, room-temperature egg, vanilla, and almond extract until smooth and well combined.

The melted butter should be cooled to room temperature before mixing to prevent cooking the egg.

Stir this wet mixture until the sugars are mostly dissolved and everything is uniform.

Step 4: Fold Wet Mixture and Apricots into Dry Ingredients

• dry ingredient mixture from Step 2
• wet ingredient mixture from Step 3
• 1 cup apricots

Pour the wet ingredient mixture from Step 3 into the bowl with the dry ingredients from Step 2.

Using a spatula or wooden spoon, fold everything together with just 10-12 gentle strokes until the flour is barely moistened and a shaggy batter forms—it's okay if there are a few small lumps.

Fold in the chopped apricots with just 2-3 more gentle strokes.

I find it's better to slightly undermix than overmix, as overmixing develops gluten and creates tough, dense muffins.

Step 5: Fill Muffin Tin and Bake

• muffin batter from Step 4

Divide the batter from Step 4 evenly among the prepared muffin cups, filling each about two-thirds full.

Use an ice cream scoop or spoon to keep portions consistent and prevent overflow.

Place the muffin tin in the preheated 375°F oven and bake for 18-22 minutes, until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.

Step 6: Cool and Serve

Remove the muffin tin from the oven and let the muffins cool in the pan for about 5 minutes—this allows them to set slightly and makes them easier to remove.

Run a thin knife or offset spatula around the edges of each muffin, then turn the tin upside down over a cooling rack or plate, gently tapping the bottom to release them.

Let the muffins cool completely on the rack before serving or storing.

Tasty Apricot Muffins

Delicious Tasty Apricot Muffins recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 12 muffins

Calories: 2100

Ingredients Method

Ingredients

  

For the dry mix

• 2 cups flour (I always use King Arthur all-purpose flour)
• 1/3 cup sugar
• 1 tsp baking soda
• 1 tsp baking powder (sifted to remove lumps)
• 1/2 tsp salt
• 1/2 tsp ground cinnamon

For the batter

• 1 1/4 cups yogurt (I prefer Fage plain Greek yogurt for a thicker texture)
• 1/2 cup butter (melted and cooled to room temperature)
• 1/2 cup brown sugar
• 1/4 cup milk
• 1 egg (room temperature, about 70°F)
• 1 1/2 tsp vanilla
• 1 cup apricots (finely chopped, about 1/4-inch pieces)
• 1/4 tsp almond extract

Method

 

1. Preheat your oven to 375°F and grease a 12-cup muffin tin with butter or cooking spray, making sure to coat the bottom and sides of each cup evenly. While the oven preheats, finely chop the apricots into roughly 1/4-inch pieces and set aside. If your egg and yogurt are cold, let them sit at room temperature for about 10 minutes—this helps them incorporate smoothly into the batter and creates a more tender crumb.
2. In a large mixing bowl, whisk together the flour, white sugar, baking soda, baking powder, salt, and ground cinnamon. Make sure to break up any lumps in the baking powder as you incorporate it—this prevents dense pockets in the finished muffins. I like to sift the baking powder beforehand to ensure it's completely lump-free, which gives more consistent results. Set this dry mixture aside.
3. In a second bowl, whisk together the yogurt, melted and cooled butter, brown sugar, milk, room-temperature egg, vanilla, and almond extract until smooth and well combined. The melted butter should be cooled to room temperature before mixing to prevent cooking the egg. Stir this wet mixture until the sugars are mostly dissolved and everything is uniform.
4. Pour the wet ingredient mixture from Step 3 into the bowl with the dry ingredients from Step 2. Using a spatula or wooden spoon, fold everything together with just 10-12 gentle strokes until the flour is barely moistened and a shaggy batter forms—it's okay if there are a few small lumps. Fold in the chopped apricots with just 2-3 more gentle strokes. I find it's better to slightly undermix than overmix, as overmixing develops gluten and creates tough, dense muffins.
5. Divide the batter from Step 4 evenly among the prepared muffin cups, filling each about two-thirds full. Use an ice cream scoop or spoon to keep portions consistent and prevent overflow. Place the muffin tin in the preheated 375°F oven and bake for 18-22 minutes, until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
6. Remove the muffin tin from the oven and let the muffins cool in the pan for about 5 minutes—this allows them to set slightly and makes them easier to remove. Run a thin knife or offset spatula around the edges of each muffin, then turn the tin upside down over a cooling rack or plate, gently tapping the bottom to release them. Let the muffins cool completely on the rack before serving or storing.