Apricot Oatmeal Muffins
Guess what today is? Its Muffin Monday! Yes! I’m joining a fellow foodie, An from Baker Street on her quest to make Monday mornings enjoyable. I believe a good muffin can certainly do that! Today I’m sharing with you today a lovely muffin, made with Apricots and Oats. Perfect with a cup of coffee or for me, espresso.
We all need ideas for breakfast on the run, or just something as a wholesome snack. This particular muffin recipe challenged me to use dried apricots which, up until now, I had not used before. The jam is awesome though! I made some very slight changes to the recipe, which was taken from Taste Of Home. I’m sure that any dried/fresh fruit could be substituted but I really wanted to try using apricots.
While I was making the batter for the muffins, my son asked me why I was making muffins with porridge in it (referring to the oats). It’s so funny the questions and conversation that come up in the kitchen. I love every minute of it! They were able to taste the apricots as I diced them up. They had a weird reaction at first, because apricots are slightly tart in flavour. But soon enough, I had to slow down because I really wanted to have some left to put into the muffin! Good times! Anyway, as I mentioned, I made a few subtle changes. I increased the sugar to 3/4 cup since that is my comfort quantity for muffins. I also used Almond Milk instead of regular milk.
Apricot Oatmeal Muffins
- 2½ Cups All Purpose Flour, Unbleached
- ¾ Cup Brown Sugar
- 3 Tsp Baking Powder
- ½ Tsp Salt
- 1 Cup Quick Cooking Oats
- 1 Cup Dried Apricots, Chopped (approximately 24 dried apricots)
- 1 Stick Butter, Unsalted
- ¾ Cup Boiling Water
- 2 Eggs, lightly beaten
- 1 Cup Almond Milk
- 1 Apricot, thinly sliced for garnish
- 2 Tbsp Turbinado Sugar (Raw Sugar)
- 1 Tbsp Melted Butter
- Preheat your oven to 400F
- In a large bowl, combine oats, apricots, butter and boiling water. Stir and cover until butter is melted, about 5 minutes.
- In a large bowl, combine flour, sugar, baking powder and salt
- When the oats mixture is combine and cooled, stir in eggs and almond milk
- Fill muffin liners about ⅔ with batter
- Sprinkle the batter with some Turbinado sugar
- Place a slice of Apricot in the centre of the batter
- Brush ever slightly, each apricot slice with a little melted butter. Not too much.
- Bake for 20-22 minutes or until a toothpick comes out clean
Pour the hot water into the bowl and mix. I covered the bowl and left it to combine while I moved on to the next step.
Dried Apricots (chopped), Butter and Quick Oats
Bring out the Turbinado Sugar! Its crunch time! Yes, I sprinkled some raw sugar over the muffin batter. Perhaps this is becoming my signature move when it comes to muffin making. I bought some fresh apricots to eat and also I wanted to decorate the muffins with them. I ended up slicing them and then ever so slightly brushing them with some melted butter after placing a slice on each muffin cup filled with batter.
Sliced Apricots on Muffin batter
These muffins came out GREAT! They were fluffy and the apricots gave it a slight tart kick with each delicious bite!
Apricot Oatmeal Muffins
These muffins are nice to look at but even better to eat. Don’t feel too guilty about having more than one! I sure didn’t!!!
Muffins on a platter
Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.
Cheers, An! Here’s to more Muffin Mondays to come!
Happy Monday everyone!
~Lyn
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I love your photos! They’re so colourful and crisp. 🙂 Love apricots too, whether fresh, dry or in desserts.
Thanks, Jenny! Nice to see you! This is my first time baking with apricots and honestly, I don’t remember really having fresh apricots before this either! I love challenges like this!!! 🙂
Looks Yum!!!
I have actually never used apricot for muffin, very nice…
Now I am hungry for one of these!!
Hi Reem! There’s a first time for everything 🙂 Go get some apricots and bake something! You’ll be glad you did.
I do like muffins with oats and the apricots are one of my favorite muffin additions. These look absolutely tasty and I wish I had one right now.
Aww thanks, Renee! I should make muffins with oats more often and increase the goodness!
YAY! Welcome to the muffin monday team, Lyn! So excited you could bake with us this week! Here’s to more magical mondays 🙂
Thanks, An! Glad to be a part of such a fun bunch. I’m glad I could join in this week too!!! *happy dance* See! My Mondays are better already 🙂
Oh yes, I can tell this came out perfectly! Gosh I’d be so happy if this was my breakfast with my morning coffee! I don’t eat apricot enough, mainly from like dried apricot from cereal? I’d love this muffin right now. I enjoy your muffin posts on Mondays!
Thanks, Nami! Yes, it would be great with some coffee! Right NOW! So glad you enjoy my muffins posts!!! Thank you so much!!! *hugs*
Welcome to Muffin Monday!! So nice to have another person baking along with us. Your muffins look simply gorgeous and I agree, it’s so much fun baking with children in the kitchen. I also really like the addition of almond milk. I’ll have to give that a try. Happy Monday!
Hi Kate, nice to meet you 🙂 Thank you, I’m happy to join the #MondayMuffin group! Happy Monday to you too!
Lyn these are gorgeous! I love your muffin mondays! I think it was very smart to substitute the almond milk; I’m sure it enriched the flavors. Pinning and buzzing this one!
Thanks, Jess! Almond Milk is one of my favourite milk substitutes 🙂 I appreciate the pin/buzz! Cheers! Have a great week!
These muffins are so delicious! I love your substitutions and photos 🙂
Cheers
CCU
Thanks Uru!!! Glad you like 🙂
Gorgeous muffins! Love your signature move of the raw sugar sprinkled on top–sure to make it better! Nice to bake with you this week!
Simply gorgeous, Lyn! Your muffins came out perfect as Anuradha’s!
love it! these sound so delicious Lyn!
Lyn, these muffins look gorgeous. I love that you added a slice of apricot to the top of the muffin- so pretty.
Hi Lyn! A belated WELCOME to Muffin Monday! 🙂 Great to bake with you. I love the way you adapted these muffins to your comfort (and sweet tooth!) levels; they sound wonderful! I bet the almond milk added a great flavour, too. I also thought these muffin tops were just begging for a little something… I added a cinnamon, sugar, and extra oats to mine 🙂