Apricot Nut Muffins

Honey pecan muffins are packed with apricots to perfectly balance the flavors. Apricots are pureed to blend with the muffin's soft texture and contrast with the crunch of pecans. Apricot Nut Muffins are the perfect complement to your morning coffee, not too sweet and not too tart.
Prep: 35 minutes Bake: 17 to 19 minutes Bake at: 350°F Yield: 12 muffins Pan: 12-cup standard muffin tin Difficulty: easy

Ingredients

  • 3/4 cup (120 grams) dried apricots, coarsely chopped
  • 1/3 cup boiling water
  • 1 cup toasted, chopped pecans, divided
  • 2 cups (240 grams) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature
  • 1/2 cup vegetable oil
  • 3/4 cup honey
  • 1/3 cup sour cream, room temperature
  • 1 teaspoon vanilla extract
  • Grated zest of 1 lemon (1 1/2 teaspoons)
  • Non-stick cooking spray

Directions

Making the Muffin Batter

  • Bring the eggs and sour cream to room temperature.
  • Chop the apricots. Bring the water to a boil and pour over the apricots. Let stand while you prepare the other ingredients.
  • Toast the pecans. Let cool, chop, and set aside.
  • Preheat the oven to 350°F.
  • In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
  • Add the eggs to a medium bowl and whisk. Add the oil, honey, sour cream, vanilla, and lemon zest, whisking after each addition. Puree the cooled apricots in a blender or smoothie cup and add to the egg mixture. Whisk together until smooth and blended.
  • Make a well in the flour mixture. Pour the egg mixture over the dry ingredients and stir the batter until just moistened. Add 3/4 cup of the pecans and stir into the batter.

Baking the Muffins

  • Prepare 12 muffin cups with non-stick cooking spray. Use a 1/4 cup measure to fill the cups 2/3 full. Sprinkle the remaining 1/4 cup pecans evenly over the tops.
  • Bake the muffins in a preheated oven at 350°F for 17 to 19 minutes. When done, the muffins will be light brown on top and a toothpick inserted into the center will come out clean.
  • Wrap and store the muffins for up to 3 days or freeze for up to 2 weeks.

Tips

  • Using honey as the sweetener helps any quick bread keep well.
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