This recipe was one my sister, Sherry, contributed to the family cookbook and I’ve been wanting to try it for a long time. It’s interesting because it has no eggs and ends up with a wonderfully dense, but tender texture.
I’m not usually an apricot fan, but soaking them in water plumped them up so they were soft and not as chewy as you would think. The orange zest really adds, well…adds a zest to the muffin and the glaze. Oh, that glaze! The addition of butter makes it thick and creamy without that gritty powdered sugar texture that you may be used to. It’s the perfect finish for this muffin.
This recipe could be a great base muffin for many other fillings and dried fruits. I actually mmmmmm’d while I was eating it (you know what I mean!). These are the best muffins I’ve had in awhile. Very photogenic, too:
- 1 C chopped apricots
- 1 C boiling water
- 1 C sugar
- 1/2 C butter
- 1 C sour cream
- 2 C flour
- 1 tsp baking soda
- 1 tbsp orange zest
- 1/2 pecans (optional)
- 1 tsp butter
- 1 1/2 tbsp orange juice
- 1/2 C powdered sugar
- 1/4 tsp . orange zest
Soak chopped apricots in the boiling water for 5 minutes. Cream sugar and butter until fluffy. Add sour cream and mix well.
Combine dry ingredients and stir into cream mixture until moistened. Drain the apricots and fold into mixture; add pecans (optional). Fill muffin cups 3/4 full. Bake at 350 for 15-18 minutes. (Check after 15 minutes - should be light golden brown.) Cool the muffins and spread the glaze on them.
Tips and Stuff:
I didn't use pecans, but they would be really good in these.
I made a few changes to Sherry's original recipe. Hers called for margarine which would work fine.
I added a titch more butter to the glaze and added a little orange zest for color. Also used more orange juice (fresh juice from the zested orange) to get the desired consistency. You don't want it too thin, or it won't sit gloriously on top of the muffins.
When glazing the muffins, set them on a rack with a sheet of waxed paper under it to catch the excess glaze. Then wipe up the excess glaze with your little fingers and enjoy....