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By Kristin of Yellow Bliss Road for I Heart Nap Time.


Hey Naptime readers! I’m Kristin from Yellow Bliss Road back again to share this yummy Apricot Yogurt Muffin recipe with you. I love warm muffins fresh out of the oven on a Sunday morning!

My family and I recently went on a week and a half long vacation. We returned home late Saturday night only to wake up on Sunday morning and realize that we didn’t have any food in the house! Has that ever happened to you? We were kind of tired of restaurant food, so I spent a few moments opening cupboards and mentally making note of what I could use to whip up a nice homemade breakfast for us. One egg, flour, sugar, apricots and a carton of Greek Yogurt are what I came up with.

Aprioot Yogurt Muffins

It worked, because these muffins were so soft and delicious, I can’t wait to make them again! You could easily swap out half of the flour for whole wheat flour like I did with my Zucchini Carrot Muffins. Or use fresh apricots, or really any soft fresh or dried fruit would work as well.


Apricot Yogurt Muffins


  • 2 cups flour
  • 1 egg
  • 3/4 cup sugar
  • 1 cup Greek yogurt
  • 1/2 cup melted butter
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 Tbsp milk or oil
  • 1 cup chopped dried apricots


  1. Preheat oven to 350 degrees.
  2. Boil 2 cups of water in the microwave. Place apricots in the boiling water for five minutes to soften. Set aside.
  3. In a large bowl, mix dry ingredients together. Create a well in the center and set aside. Mix yogurt, melted butter, egg and milk in a separate bowl just until combined. Pour into dry ingredients and mix just until combined. Do not over-mix.
  4. Drain apricots and add to the mixture. Fold in gently.
  5. Place cupcake liners in muffin tins (alternatively, you could simply grease the muffin tins). Fill cupcake liners 2/3 of the way full with batter. An ice cream scoop works perfectly for this. Bake for 20-24 minutes, or until tops are lightly browned and a toothpick inserted into the center comes out clean.


 If you’d like some more yummy muffin recipes, try these:

Pumpkin snickerdoodle muffins on I Heart Nap Time Pumpkin Snickerdoodle Muffins


Banana Nutella Muffins

Crumb Topped Cranberry Eggnog #Muffins #Recipe

Crumb Topped Cranberry Eggnog Muffins

Hi! I’m Kristin and I’m the creative mind behind Yellow Bliss Road, where you’ll find tons of recipes, free printables, and a little decor and DIY thrown in for good measure. Life can be complicated, so I am all about simplifying wherever I can – from food to decor to DIY – because I believe that it doesn’t have to be elaborate or extravagant to be amazing. I am a single adoptive mom with a daughter in Preschool and a son in Kindergarten. My kids are a handful, I’m exhausted and most days my house is a mess – and I’m okay with that!

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13 Responses to “Apricot Yogurt Muffins”

  1. Vicki @ Grams Made It

    I modified this recipe slightly. I used 1/2 cup of Splenda Baking Blend in place of the sugar. The muffins are delicious. They came out soft and yummy. Perfect for breakfast or with my mid-morning coffee. Thanks for a great recipe.

  2. Betty819

    I’ve been looking at a bag of dried apricots in my refrigerator for a long time and wondered when I bought them and for what reason. Tonight I am in a baking mood, just made some brownies, and I opened the sealed pouch of dried apricots to find out that they are small snack size bags..which is okay, so I started looking for a recipe for apricot muffins and came across the Apricot yogurt muffins and I will make them tomorrow. Need to buy the greek yogurt. I use 1/3 cup of plain yogurt in my banana nut bread recipe and everybody raves about how moist it is..found the recipe in Arizona Republic newspaper probably 20 years ago..Have a lot of bananas to make Banana nut bread this weekend. Thanks for sharing your apricot muffins recipes. It sounds delicious!

  3. Caitlin

    Is there any way to use fresh apricots for this recipe? I just bought a beautiful bag of apricots and I want to use them up before they go bad!