Best 9 Apricot Sesame Muffins Recipes

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Apricot sesame muffins are a delicious and easy-to-make treat that are perfect for breakfast, lunch, or a snack. Made with simple ingredients like flour, sugar, baking powder, eggs, butter, and milk, these muffins are moist and fluffy with a hint of sweetness from the apricots and a nutty flavor from the sesame seeds. With their golden brown exterior and tender crumb, apricot sesame muffins are sure to be a hit with everyone who tries them.

Here are our top 9 tried and tested recipes!

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 MUFFINS



Apricot Muffins image

Make and share this Apricot Muffins recipe from Food.com.

Provided by Dancer

Categories     Quick Breads

Time 50m

Yield 12 muffins

Number Of Ingredients 12

1 cup fresh apricot, finely diced
1 teaspoon lemon juice
1/4 cup shortening
1/2 cup sugar
1 egg
1 1/4 cups all-purpose flour, sifted
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 cup milk
1/4 cup walnuts, chopped
granulated sugar

Steps:

  • Combine apricot pieces and lemon juice. Cream shortening and sugar, beat in egg and stir in apricots.
  • Sift flour, baking powder, salt and nutmeg; add to first mixture alternately with milk.
  • Add chopped nuts with last portion of flour.
  • Fill greased muffin tins two thirds full.
  • Sprinkle a little granulated sugar on top of each muffin.
  • Bake about 20 minutes at 350 degrees F.
  • Makes 12 muffins.

Nutrition Facts : Calories 149.9, Fat 6.6, SaturatedFat 1.5, Cholesterol 16.2, Sodium 166.4, Carbohydrate 20.6, Fiber 0.8, Sugar 9.7, Protein 2.6

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 :

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.

ZUCCHINI AND APRICOT MUFFINS



Zucchini and Apricot Muffins image

If you have surplus summer squash, these cinnamony, moist, not-too-sweet whole-wheat muffins are a great place for them. They are great for the camp or school lunchbox. Dried apricots contribute lots of potassium, beta carotene and vitamin A. I used a raw brown cane sugar called muscovado for these, but you can also use turbinado, sold as Sugar in the Raw.

Provided by Martha Rose Shulman

Categories     weekday, dessert, side dish

Time 1h

Yield 14 muffins

Number Of Ingredients 13

250 grams (about 2 cups) whole-wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
1/4 teaspoon salt
75 grams (1/3 cup) canola or sunflower oil
180 grams (3 extra-large) eggs
75 grams (1/3 cup) raw brown sugar or muscovado sugar
50 grams (1/4 cup) milk
2 teaspoons vanilla
250 grams (1/2 pound) zucchini, grated (about 2 cups)
100 grams dried apricots, cut in 1/4-inch dice (about 1/2 cup)

Steps:

  • Preheat the oven to 375 degrees. Oil muffin tins. The recipe makes about 14 1/2-cup muffins.
  • Sift together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
  • In a medium or large bowl, whisk together the oil, eggs, sugar, milk and vanilla. Quickly whisk in the sifted dry ingredients. Fold in the grated zucchini and the dried apricots. Fill muffin tins about 3/4 full.
  • Bake 20 to 25 minutes, until the muffins are brown on the edges and a tester comes out clean. Remove from the heat and allow to cool for 10 minutes in the tin, then remove from the tins and allow to cool on a rack.

Nutrition Facts : @context http, Calories 172, UnsaturatedFat 5 grams, Carbohydrate 25 grams, Fat 7 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 167 milligrams, Sugar 10 grams, TransFat 0 grams

APRICOT-SESAME MUFFINS



Apricot-Sesame Muffins image

Yield 12 Muffins

Number Of Ingredients 17

DRY INGREDIENTS
1 cup unbleached flour
3/4 cup whole wheat pastry flour
1/2 cup brown rice flour
1/2 cup light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
WET INGREDIENTS
1 cup buttermilk
1 large egg
1 teaspoon vanilla extract
GOODIES
1 cup chopped dried apricot
1 (16-ounce) can apricot packed in fruit juice, well drained
TOPPING
3 tablespoons sesame seeds

Steps:

  • 1. Preheat the oven to 400°F. 2. Sift the dry ingredients together in a large bowl. Add the dried apricots and toss to coat. 3. Purée the canned apricots in a food processor or blender to yield about 1 cup purée. Add all of the wet ingredients and pulse to blend. (You can also use a fork or potato ricer to mash the apricots, and then blend in the wet ingredients by hand.) 4. Pour the wet mixture into the dry mixture. Stir just until mixed. Do not overstir. 5. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top. Top each cup of batter with a pinch of the sesame seeds, taking care to sprinkle them evenly over each cup. 6. Cool the muffins at least 10 minutes before removing from the tin.

Nutrition Facts : Nutritional Facts Serves

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

Sweet bits of dried apricots balance the hearty texture of oats in mouth-watering muffins.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 6

Number Of Ingredients 11

3/4 cup Gold Medal™ all-purpose flour
1/2 cup quick-cooking or old-fashioned oats
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup packed brown sugar
1/3 cup milk
3 tablespoons vegetable oil
1/2 teaspoon vanilla
1 egg
1/3 cup finely chopped dried apricots
1 tablespoon quick-cooking or old-fashioned oats, if desired

Steps:

  • Heat oven to 400°F. Grease bottoms only of 6 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
  • In medium bowl, mix flour, 1/2 cup oats, the baking powder and salt. In small bowl, mix brown sugar, milk, oil, vanilla and egg with fork or wire whisk until blended. Stir milk mixture into flour mixture just until flour is moistened. Fold in apricots. Divide evenly among muffin cups. Sprinkle each with about 1/2 teaspoon oats.
  • Bake 23 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Serve warm or cool.

Nutrition Facts : Calories 250, Carbohydrate 40 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Muffin, Sodium 200 mg, Sugar 22 g, TransFat 0 g

PLUM AND APRICOT JAM MUFFINS



Plum and Apricot Jam Muffins image

A sweet and chewy muffin with the goodness of prune plums to add some fiber to your diet.

Provided by Cheerios

Time 45m

Yield 12

Number Of Ingredients 9

baking spray
1 cup whole wheat pastry flour
1 cup all-purpose flour
1 cup white sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 (14 ounce) can Empress prune plums, drained and pitted
½ cup apricot jam
2 large eggs

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin with baking spray.
  • Combine pastry and all-purpose flours, sugar, baking powder, and cinnamon in a medium mixing bowl; stir until well blended.
  • Put plums in a large bowl with jam and eggs. Beat with an electric mixer until well combined. Slowly add dry ingredients and mix until flour is totally absorbed into the batter. Drop batter into the prepared muffin cups.
  • Bake in the preheated oven until nicely browned on top, about 20 minutes. Cool in the tin for 10 minutes. Transfer to a plate to cool completely.

Nutrition Facts : Calories 201.7 calories, Carbohydrate 46.7 g, Cholesterol 31 mg, Fat 1.2 g, Fiber 2.1 g, Protein 3.3 g, SaturatedFat 0.3 g, Sodium 105.1 mg, Sugar 22.5 g

Tips:

  • Make sure your apricots are fresh and ripe. This will ensure that your muffins are moist and flavorful.
  • If you don't have any sesame seeds on hand, you can substitute another type of seed, such as chia seeds or flax seeds.
  • Be careful not to overmix the batter. Overmixing can make the muffins tough.
  • Fill the muffin cups evenly. This will help to ensure that the muffins bake evenly.
  • Bake the muffins until a toothpick inserted into the center comes out clean. This will usually take about 20-25 minutes.

Conclusion:

Apricot sesame muffins are a delicious and easy-to-make breakfast or snack. They are moist, flavorful, and packed with nutrients. The combination of apricots and sesame seeds gives these muffins a unique and delicious flavor that is sure to please everyone. So next time you are looking for a quick and easy breakfast or snack, give these apricot sesame muffins a try.

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