Apricot Yogurt Muffins Recipe

Light, tender muffins bursting with the mild sweetness of dried apricots and a subtle tang from Greek yogurt. Perfect for breakfast or a mid-day snack.

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Prep Time 15

Cook Time 22

Total Time 37

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American

Calories: 210

Ingredients Method Notes

Ingredients

Dry Ingredients

2 cups All-Purpose Flour
1/2 cup Granulated Sugar
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
3/4 cup Dried Apricots Finely chopped

Wet Ingredients

1 large Egg Lightly beaten
3/4 cup Plain Greek Yogurt Full-fat recommended
1/4 cup Unsalted Butter Melted and slightly cooled
1 teaspoon Vanilla Extract
1/4 teaspoon Almond Extract Optional, for enhanced flavor

Method

Instructions

Preheat your oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners or grease thoroughly.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, whisk together the lightly beaten egg, Greek yogurt, melted butter, vanilla extract, and almond extract (if using) until smooth.
Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix; a few lumps are fine. Fold in the chopped dried apricots last.
Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full. If desired, sprinkle the tops with a pinch of coarse sugar.
Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

For extra moisture, you can substitute half of the all-purpose flour with cake flour. These muffins freeze very well for up to 3 months if stored properly.