Best 8 Apricot Cranberry Muffins Recipes

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Apricot cranberry muffins are a delectable treat that combines the sweet and tangy flavors of dried apricots and cranberries, nestled within a moist and fluffy muffin batter. These muffins are perfect for breakfast, brunch, or as a sweet afternoon snack. Whether you prefer a classic muffin recipe or one with a twist, there are many variations to explore, each offering a unique taste experience. In this article, we will delve into the world of apricot cranberry muffins, uncovering the best recipes that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

APRICOT-CRANBERRY MUFFINS



Apricot-Cranberry Muffins image

Bisquick Heart Smart® mix and fat-free egg product add a healthier twist to traditional muffins.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 12

Number Of Ingredients 9

1 3/4 cups Bisquick Heart Smart® mix
1/2 cup sugar
1/3 cup chopped dried apricots
1/3 cup dried cranberries
3/4 cup milk
1 tablespoon butter or margarine, melted
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 egg whites or 1/4 cup fat-free egg product

Steps:

  • Heat oven to 400°F. Line 12 regular-size muffin cups with paper baking cups.
  • In large bowl, stir all ingredients just until moistened. Divide batter evenly among muffin cups.
  • Bake 13 to 18 minutes or until golden brown. Cool slightly; remove from pan.

Nutrition Facts : Calories 140, Carbohydrate 26 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 170 mg, Sugar 15 g, TransFat 0 g

APRICOT BREAKFAST MUFFINS



Apricot Breakfast Muffins image

Provided by Food Network

Time 25m

Yield 6 muffins

Number Of Ingredients 10

Crisco® Original No-Stick Cooking Spray
1 cup Pillsbury BEST® All Purpose Flour
1/4 cup SPLENDA® No Calorie Sweetener, Granulated
2 tsps. baking powder
1/4 tsp. salt
1 large egg
2 tbsps. Crisco® Pure Canola Oil
2 tbsps. skim milk
1/2 cup Smucker's® Apricot Sugar Free Preserves, plus additional for spreading on tops of muffins
1/4 tsp. almond extract

Steps:

  • HEAT oven to 350 degrees F. Coat 6 muffin cups with no-stick spray.
  • COMBINE flour, SPLENDA® Granulated Sweetener, baking powder and salt in medium mixing bowl.
  • BEAT together egg, oil and milk. Blend in preserves and almond extract. Add to flour mixture and stir just until moistened. Fill muffin cups evenly with batter.
  • BAKE 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool. Spread tops with a thin layer of preserves before serving.
  • SPLENDA® is a registered trademark of McNeil Nutritionals, LLC.

APRICOT CRANBERRY MUFFINS



Apricot Cranberry Muffins image

Provided by Food Network

Time 28m

Yield 12 servings

Number Of Ingredients 9

1 3/4 cups Bisquick Heart Smart mix
1/2 cup sugar
1/3 cup chopped dried apricots
1/3 cup dried cranberries
1 tablespoon butter or margarine, melted
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 egg whites or 1/4 cup fat-free egg product
3/4 cup milk

Steps:

  • Heat oven to 400degreesF. Line 12 regular-size muffin cups with paper baking cups.
  • In large bowl, stir all ingredients just until moistened. Divide batter evenly among muffin cups.
  • Bake 13 to 18 minutes or until golden brown. Cool slightly; remove from pan.

BLUEBERRY APRICOT MUFFINS



Blueberry Apricot Muffins image

These blueberry muffins have apricot preserves added. A cup of tea and one of these muffins...what a great beginning of the day.

Provided by Aroostook

Categories     Quick Breads

Time 35m

Yield 18 serving(s)

Number Of Ingredients 10

1/2 cup butter
1/2 cup brown sugar, packed
1 (10 ounce) jar apricot preserves
1/2 cup milk
2 eggs
2 2/3 cups flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup blueberries, floured

Steps:

  • Preheat oven to 350F.
  • Grease and flour tins.
  • Cream butter, eggs and sugar.
  • Blend in preserves and milk.
  • Add combined dry ingredients, mixing just until moistened.
  • Fold in blueberries.
  • Spoon into greased and floured muffin tins, filling each cup 2/3 full.
  • Bake for 25 minutes or until lightly browned.

Nutrition Facts : Calories 206.8, Fat 6.2, SaturatedFat 3.6, Cholesterol 38, Sodium 263.6, Carbohydrate 36, Fiber 0.8, Sugar 14.9, Protein 3.1

APRICOT MUFFINS



Apricot Muffins image

These are moist and chewy. I sometimes add 1/2 cup of dates as well as the apricots. A family favorite!

Provided by Aunt Mamie

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 10

1 cup chopped dried apricots
1 cup boiling water
2 cups all-purpose flour
¾ cup white sugar
1 teaspoon baking soda
½ teaspoon salt
¼ cup melted butter
¼ cup vegetable oil
1 cup buttermilk
1 egg

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups. Place apricots into a small bowl, and pour the boiling water over them. Let stand for 5 minutes.
  • In a medium bowl stir together the flour, sugar, baking soda and salt. In a separate bowl, whisk together the melted butter, oil, buttermilk and egg. Pour the wet ingredients into the dry ingredients, and stir until just blended. It is okay for the batter to have some lumps. Drain water from apricots, and mix them into the batter. Spoon into the prepared muffin cups.
  • Bake for 15 minutes in the preheated oven, or until the top springs back when lightly pressed. Cool in the pan over a wire rack.

Nutrition Facts : Calories 238.5 calories, Carbohydrate 36.2 g, Cholesterol 26.5 mg, Fat 9.2 g, Fiber 1.4 g, Protein 3.8 g, SaturatedFat 3.4 g, Sodium 258 mg, Sugar 19.3 g

APRICOT OATMEAL MUFFINS



Apricot Oatmeal Muffins image

"Our family enjoys all types of muffins, including this tempting apricot variety," informs Nelly Smees of Hopewell, Nova Scotia. "I like that they can be stirred together in a jiffy for a breakfast treat or anytime snack."

Provided by Taste of Home

Time 40m

Yield 1-1/2 dozen.

Number Of Ingredients 11

2-1/2 cups all-purpose flour
1/2 cup packed brown sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup quick-cooking oats
1 cup chopped dried apricots
1/2 cup butter
3/4 cup boiling water
2 large eggs, lightly beaten
1 cup whole milk
2 teaspoons grated orange zest, optional

Steps:

  • In a bowl, combine the first four ingredients. In anther bowl, combine the oats, apricots, butter and boiling water; stir until butter is melted. Cool for 5 minutes. Stir in eggs, milk and orange zest if desired. Stir into dry ingredients just until moistened., Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to wire racks.

Nutrition Facts : Calories 183 calories, Fat 7g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 205mg sodium, Carbohydrate 28g carbohydrate (10g sugars, Fiber 1g fiber), Protein 4g protein.

APRICOT MUFFINS



Apricot Muffins image

"Fruity and fantastic" is how Ruth Bolduc of Conway, New Hampshire describes these pretty, moist muffins.

Provided by Taste of Home

Time 35m

Yield about 1 dozen.

Number Of Ingredients 10

1 cup chopped dried apricots
1 cup boiling water
1 cup sugar
1/2 cup butter, softened
1 cup sour cream
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon grated orange zest
1/2 cup chopped nuts

Steps:

  • Soak apricots in water for 5 minutes. In a large bowl, cream sugar and butter until fluffy. Add sour cream; mix well. Combine dry ingredients; stir into creamed mixture just until moistened. Drain apricots, discarding liquid. Fold apricots, orange zest and nuts into batter. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 18-20 minutes or until muffins test done. Cool 10 minutes before removing to a wire rack.

Nutrition Facts :

ORANGE MUFFINS WITH APRICOTS & CRANBERRIES



Orange Muffins With Apricots & Cranberries image

A lo-fat muffin that tastes great. This is a "heavy" muffin - not light & fluffy, but tasty. To reduce fat & cholesterol I replaced the butter with Smart Balance regular (not light) spread and used 2 egg whites.

Provided by Chef Zephyr

Categories     Quick Breads

Time 38m

Yield 12-16 muffins, 12 serving(s)

Number Of Ingredients 12

1 cup flour
3/4 cup whole wheat flour
1/4 cup wheat germ
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons unsalted butter or 4 tablespoons Smart Balance butter spread
1/2 cup sugar
2/3 cup orange juice
1 eggs or 2 egg whites
1 cup dried sweetened cranberries
1 cup chopped dried apricot halves

Steps:

  • Preheat oven to 350 degrees. Prepare muffin pans by spraying with oil or use paper liners. This recipe seems to make more than 12.
  • Combine first six ingredients. Can replace 1/4°C wheat germ with additional 1/4°C whole wheat flour.
  • Add butter until mixture is crumbly.
  • Stir in the sugar.
  • In a separate bowl, combine orange juice & egg.
  • Add to flour mixture just until blended. Dough will be stiff.
  • Add cranberries and apricots.
  • Fill muffin cups 3/4 full.
  • Bake 18 minute until a toothpick comes out clean when inserted into a muffin.
  • Cool 5 minutes & then remove from pan & completely cool on rack.

Tips:

  • Mise en place: Before you start baking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid any scrambling.
  • Fresh is best: Whenever possible, use fresh ingredients for the best flavor and texture.
  • Don't overmix: Overmixing the batter can result in tough muffins. Mix just until the ingredients are combined.
  • Fill the muffin cups evenly: This will help the muffins bake evenly.
  • Don't overcook: Overcooked muffins will be dry and crumbly. Bake the muffins just until a toothpick inserted into the center comes out clean.
  • Let the muffins cool: Let the muffins cool for a few minutes before transferring them to a wire rack to cool completely. This will help them hold their shape.

Conclusion:

Apricot Cranberry Muffins are a delicious and easy-to-make treat that are perfect for breakfast, brunch, or a snack. With their moist, tender crumb and sweet-tart flavor, these muffins are sure to be a hit with everyone who tries them. So next time you're looking for a tasty and satisfying baked good, give these muffins a try!

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