These sourdough apricot muffins are great breakfast muffins with touch of sourdough and fresh Apricots. Made with fresh apricots and scented with cardamom and vanilla extract.
Little bit about Fresh Apricots
Apricots are delicious and nutritious fruits that belong to the Prunus genus, which also includes other stone fruits like cherries, plums, and almonds.
They are native of China, Central Asia, and the Middle East but are now cultivated in various parts of the world with suitable climates.
Here are some key points about fresh apricots:
- Appearance: Fresh apricots are small to medium-sized fruits with a round or slightly oblong shape. They have smooth, velvety skin that can range in color from pale yellow to a vibrant orange with red blushes.
- Taste and Texture: Ripe apricots have a sweet and slightly tart flavor. The flesh is juicy and soft with a delicate texture. They are often compare to blend of peach and plum flavors.
- Nutritional Benefits: Apricots are a rich source of vitamins and minerals, including vitamin A (beta-carotene), vitamin C, potassium, and dietary fiber. They contain antioxidants help protect the body against oxidative stress and inflammation.
- Season: They are available from late spring and early summer, depending on the region.
- Health Considerations: If you are allergic to stone fruits like peaches, cherries then it's advisable to consult with a healthcare professional before consuming apricots as they are belongs to stone fruits.
Here are few other recipes on this website using dried apricots. Triple ginger apricot cookies Dry fruits and nuts energy bars .
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How to make these sourdough apricot muffins?
Ingredients to make this muffins.
- Flour: All-purpose flour. use a combo of whole wheat flour and all purpose four .
- Sourdough starter/discard: I used 100% hydration starter which is not fed. Sourdough starter and discard will work for this recipe.
- Baking powder: Contains an acid and a base and has a more neutral taste, which gives a more cake like tender crumbs.
- Salt: Used for flavor.
- Eggs: Adds moisture and binds everything together.
- Sugar: Use granulated sugar to sweeten these muffins.
- Melted butter : Results in a more delicate and moister crumb in the muffin. You can substitute with vegetable oil.
- Milk: Adds plenty of moisture and lightens up the crumb.
- Apricot : I used 3-4 about 1 cup chopped apricots .
- Vanilla extract : for flavor
- Cardamom : I used freshly ground from the pods, if you don’t have use pre-made one too .
See recipe card for quantities.
Instructions
First mix flour, salt, sugar, cardamom and baking powder and set it aside.
Wet ingredients includes egg, melted butter, milk, vanilla extract, sourdough starter/sourdough discard and mix well .
After incorporate dry ingredients into wet ingredients.
Fold in chopped apricots
Enjoy
Dry ingredients, flour, sugar, baking powder, salt and cardamom
Wet ingredients , melted butter, egg, milk , vanilla extract and sourdough
Sourdough starter
Fold in Apricot
Ready for baking
Substitutions to these sourdough apricot muffins
Instead fresh apricots you can use dried apricots in this recipe. Peaches and nectarines and plums can be used in this recipe.
Variations
Here are some creative ideas to add twists to your apricot muffins:
- Apricot Almond Muffins: Add some almond extract or chopped almonds to the batter to complement the apricot flavor and add a delightful nutty taste.
- Apricot Cream Cheese Muffins: Fill the muffin cups partially with batter, then add a dollop of cream cheese in the center, and cover with more batter before baking. This will create a creamy surprise in the middle of each muffin.
- Apricot Oatmeal Muffins: Mix in rolled oats to the batter for added texture and a wholesome touch. Sprinkle oats on top.
- Apricot Coconut Muffins: Add shredded coconut to the batter for a tropical twist that pairs well with apricot.
- Apricot Ginger Muffins: Incorporate some grated fresh ginger into the batter to give your muffins a pleasant zing.
- Apricot Chia Seed Muffins: Mix chia seeds into the batter to boost its nutritional content and provide a slight crunch.
- Apricot Honey Muffins Use honey or maple syrup instead of granulated sugar to sweeten these muffins.
- Apricot Lemon Muffins: Add lemon zest or a touch of lemon juice to the batter to brighten up the flavor and add a refreshing citrus note.
- Apricot Cinnamon Streusel Muffins: Top the muffins with a cinnamon streusel mixture before baking for a crunchy, sweet topping.
- Apricot and Dried Fruit Muffins: Incorporate other dried fruits like cranberries, raisins, or chopped dates to add more variety and natural sweetness to the muffins.
- Apricot and White Chocolate Muffins: Mix in white chocolate chips to the batter for a decadent twist that complements the apricot flavor.
- Apricot and Lavender Muffins: Infuse the batter with dried culinary lavender to give the muffins a unique and floral aroma.
- Apricot and Maple Muffins: Use maple syrup as a sweetener instead of sugar. Drizzle a little on top of each muffin before baking for a delicious maple flavor.
- Apricot and Pistachio Muffins: Add chopped pistachios to the batter for a delightful crunch and nutty taste that pairs well with apricot.
Feel free to experiment with these variations or come up with your own combinations to create a perfect apricot muffin that suits your taste preferences. Enjoy!
Storage
Proper storage is essential to keep your apricot muffins fresh and maintain their taste and texture. Here are some guidelines for storing apricot muffins:
These muffins will stay fresh at room temperature for 1-2 days, for longer storage freeze the muffins.
Top tip
You can use both active sourodugh or discard ( any flour ones) in this recipe.
Do not overmix the dough.
FAQ
Do I need to peel apricots before baking?
No you don't need to peel the skin of apricots for this recipe
Related
Looking for other recipes like this? Try these:
- Cranberry Orange Muffins from Jolene's Recipe Journal
- Peach Jam Muffins from Food Lust People Love
- Pecan Butterscotch Muffins from Karen's Kitchen Stories
- Pumpkin Stout Raisin Muffins from Passion Kneaded
- Sourdough Pumpkin Cream Cheese Muffins from Zesty South Indian Kitchen
Sourdough Apricot Muffins
Equipment
Ingredients
- 1 ⅓ cup 165g all-purpose flour
- ½ cup 100g sourdough starter /discard
- 2 teaspoon 6g baking powder
- ¼ teaspoon 2g salt
- ½ teaspoon ground cardamom
- 5 tablespoons 75g unsalted butter softened.
- ¾ cup 150g Sugar
- 1 large egg
- 1 cup 158g Apricots chopped
- ⅓ cup milk
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
- In a medium bowl, whisk together the all-purpose flour, baking powder, salt, sugar and cardamom. Set it aside.
- In a large bowl, add egg, melted butter, milk , sourdough starter, vanilla extract and mix until it is light and fluffy.
- Gradually add the dry ingredients to dry ingredients and then fold in chopped apricots mixing just until combined . Be careful not to overmix the batter.
- Spoon the batter into the prepared muffin tin, filling each cup with about two-thirds full.
- Bake in the preheated oven for about 18 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Video
Notes
Nutrition
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.
Tisha says
These turned out great and the recipe was simple to follow!
Criss says
These sourdough apricot muffins are soft, lightly tangy, and just sweet enough. Perfect for using up sourdough discard and great for breakfast or a quick snack!
amy liu dong says
These Sourdough Apricot Muffins look amazing and pretty delicious!
A perfect weekend treat to make for my kids!
Nicole Kendrick says
Thank you for sharing this recipe
Genevieve says
Sourdough apricot muffins sound amazing! These are perfect for summer!
Andrea says
These had a gentle sweetness and a nice tang from the sourdough. I really enjoyed the apricot bits in every bite.
Juyali says
These muffins were light, fluffy, and just the right amount of sweet. We enjoyed them for a quick morning snack.
Nicole Kendrick says
This worked exactly as written, thanks!
Nicole says
These muffins were so delicious!! Loved the apricot and sourdough combination.
Criss says
I tried the sourdough apricot muffins, and they’re so soft and packed with fruity goodness—such a treat!
Liz says
These were easy AND delicious!! I used dried apricots and they worked well.
Giuliana Hoover says
Your writing is so eloquent and engaging You have a gift for connecting with your readers and making us feel understood
Debra says
Sweet and delicious use of that discard. These came out great. Everyone loved them.
Melinda says
The cardamom goes so great with the fresh apricots, I don’t use that spice everyday but this recipe alone make me happy that I keep it on hand. The muffins have the perfect amount of sourdough tang too. Thanks for sharing!
Elizabeth says
I made these for breakfast and they were perfect. So fluffy and moist, plus the apricot flavour was divine!
Elizabeth says
Love apricot - such a great little treat! Thanks for the recipe!
Gloria says
I love sourdough bread but have never tried sourdough muffins. What a delicious idea. I need to bake some this weekend.
Karen's Kitchen Stories says
I'm always looking for reasons to use stone fruit that I overbuy every summer. These are gorgeous.
Wendy Klik says
What a lovely flavor profile on these muffins. YUMMO!!!
Colleen - Faith, Hope, Love, & Luck says
These lil' muffins look and sound gorgeous! Definitely the kind of muffin that I would want to eat in an instant!
Stacy says
Your apricots are such an amazing color! What great muffins!