Apricot Oat Muffins

April 26, 2017
0 Ratings
Photo by James Ransom
Author Notes

This was my favorite flavor combo at my first bakery job - and still one of my favorite muffins ever! The glaze gets applied once before and once after baking and makes the most glorious caramel-y surface on the muffins. I use large, freestanding baking cups to get a more cafe-style muffin - you can purchase them at baking supply stores or online, but this recipe works just fine baked in a regular muffin pan, too - just cut the baking time down by about 3-5 minutes.
Erin Jeanne McDowell

  • Makes 8 large muffins
  • Maple Butter Glaze
  • 2 tablespoons unsalted butter
  • 3 tablespoons good maple syrup
  • pinch salt
  • Muffins
  • 2 1/4 cups (301 g) all purpose flour
  • 3/4 cup (74 g) old fashioned oats
  • 1 tablespoon (12 g) baking powder
  • 1/2 teaspoon (3 g) baking soda
  • 1/2 teaspoon (2 g) fine sea salt
  • 1/2 cup (113 g) unsalted butter, melted and cooled slighly
  • 1 cup (198 g) granulated sugar
  • 2 large (113 g) eggs, at room temperasture
  • 1 1/2 teaspoons vanilla extract
  • 1 cup (226 g) buttermilk, at room temperature
  • 1 1/2 cups chopped dried apricots
In This Recipe
  1. Make the glaze: in a small pot, melt the butter. Stir in the maple and bring to a simmer. Simmer for 1 minute. Stir in the salt. Set aside.
  2. Preheat the oven to 350°F. Place 8 freestanding paper baking cups on a baking sheet (see headnote).
  3. In a small bowl, whisk the flour, oats, baking powder, baking soda, and salt to combine.
  4. In a medium bowl, whisk the melted butter and sugar to combine. Add the eggs one at a time and mix well to incorporate. Beat in the vanilla extract. 
  5. Add the flour mixture and mix well to combine (I usually switch to a silicone spatula at this point). 
  6. Add the buttermilk and mix until fully incorporated. Fold in the apricots.
  7. Divide the batter between the baking cups - filling about 2/3 of the cup. Brush the surface generously with the glaze.
  8. Bake until a toothpick inserted into the center comes out clean (or with a few moist crumbs), 17-20 minutes. Brush the tops of the muffins with the remaining glaze. 
  9. Transfer to a wire rack to cool.

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I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, The Book on Pie, is out on November 10th, 2020.

1 Review

Caroline M. January 23, 2019
These came out really well, absolutely delicious, but I did make a number of subs! For a start, I didn’t have maple syrup, so I made a glaze out of the butter, a squeeze of fresh orange juice and dark brown sugar. I didn’t have enough apricots so I made up the amount with figs, and I had a half a green apple sitting on the counter, so I chopped that up small and added it into the dried fruit. Oh yeah, and that half an orange, that I squeezed into the glaze, was looking at me reproachfully, so I grated the zest and put it in with the fruit. Then the flour! I swopped in about 50 g wholemeal flour for the all purpose and I had some apple flour that I bought because it sounded delicious, but hadn’t got around to using it yet - I bunged in about 30 g of that (reduced the all purpose flour accordingly). I added about a tsp of baking powder, to allow for the heaviness of the wholemeal. I never have buttermilk - I used about 200 ml plain yogurt topped up with milk. I reduced the sugar to 120 g. I know a lot of people would scoff and say that this is a totally different recipe, but I want to encourage new and not-very-confident cooks that you can use a recipe as a starting point and put your own stamp on it and also, if you don’t have certain ingredients, you can usually sub quite successfully.