Apricot Muffins

Apricot muffins are the ultimate treat for any occasion. The combination of all-purpose and semolina flour results in the muffins with a delightful mix of softness and slight crumble, with a hint of cinnamon warmth.

updated from 2010

HOW TO MAKE APRICOT MUFFINS WITH SEMOLINA

If you haven’t used semolina flour (made from ground durum wheat) before, don’t be afraid to try it. Semolina is yellow, coarse flour therefore, it contributes to subtle, somewhat dense texture, and it adds depth and beautiful yellow color to the muffin batter.

WHAT YOU NEED TO MAKE APRICOT MUFFINS

• INGREDIENTS
• All-Purpose Flour
• Semolina (made from durum wheat, not corn semolina)
• Baking Powder
• Salt
• Eggs
• Cream of Tartar
• Sugar
• Butter
• Vanilla
• Lemon Zest
• Apricots – other fruits, like cherries, apples, peaches, raspberries, and blueberries can be used instead of Apricots
• Brown Sugar
• Cinnamon

APRICOTS

Firstly, use ripe apricots. I bought positively ripe, sweet apricots at a local market. However, if you are not fond of apricots, you can use a wide range of other fruits instead. Even frozen fruit works.

Apricots are used as a topping, so instead of dicing them as you would for the filling, I cut them in half and then each half sliced into three pieces. Then, I coated apricot pieces heavily in a brown sugar-cinnamon mixture.

MUFFIN BATTER

Batter is made up from 3 main components: butter-egg mixture, flour mixture, and meringue.

Gradually fold the meringue and flour mixture into the butter-egg mixture. Use soft strokes and a folding technique to combine the ingredients. Most importantly, don’t rush it. The batter will be thick and a nice yellow color.

FILL MUFFIN PAN

Divide thick batter into a muffin pan lined with cupcake liners. Fill each cavity to about 2/3 full. Place 2 to 3 slices of apricot slices smothered in brown sugar-cinnamon on the top.

BAKE APRICOT MUFFINS

Bake muffins in the preheated oven at 350F (180C) for 15-18 minutes, until lightly golden brown or until a toothpick inserted in the middle of the muffin comes out clean.

Allow baked muffins to cool in the pan for 2 minutes, and after that transfer muffins onto a cooling rack to cool completely.

These apricot muffins are a pure joy to bite into! Cheerfully soft with a distinctive lightly crumbly texture; loaded with juicy flavorful apricots soaked in caramelized brown sugar-cinnamon topping. Blissfully versatile apricot muffins, are great for grab-and-go breakfast, weekday pick-me up treat or a sweet addition to your Saturday afternoon tea.

APRICOT MUFFINS SUCCESS TIPS

• If you don’t have semolina flour use corn meal, all-purpose or bread flour instead.
• Not a fan of apricots? Of course, you can use other fruits like apples, peaches, raspberries, blueberries.
• Need cupcake liners? Try this muffin liner hack: cut parchment into 5-6 inch squares, place the squares on the muffin cavity and with a heel of a glass press the paper down.
• Muffins keep for 3 days at room temperature, for 7 days in the fridge, and they can be frozen for up to 2 months, let defrost on a a counter.

This recipe was originally published on August 1, 2010. On June 20, 2023 I updated this recipe post with new pictures, written text and a recipe card.