Apricot Muffins

by Stefan Kölsch

The best Apricot Muffins ever!


150g soft Butter
130g Caster Sugar
2 tbsp Lemon Juice
½ tsp Vanilla Essence
3 Eggs
200g Self Raising Flour
1 pinch of Salt
300g Apricot Halves (semi-defrosted)

Apricot Muffins


Preheat oven to 170ºC/Fan 160ºC/ Gas 3.
Line a muffin tin with 6 muffin cases.
Beat the butter, sugar, lemon juice and vanilla for 3-4 minutes with an electric whisk until light and fluffy. Whilst whisking slowly, add the eggs one at a time until all combined. Gently fold in the flour and salt, spoonful by spoonful, into the mixture.
Spoon the mixture into muffin cases. Push the apricot halves into the top of each muffin, pressing them in slightly.
Bake on the lower shelf of the oven for 25-30 minutes.
Take the muffins out of the oven and leave to cool before eating.

Serve with whipped or clotted cream.

Chef’s tip: Instead of Apricot Halves, this recipe also works well with Apple Slices, Plum Halves or Sweet Dark Cherries.

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