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Apricot Yogurt Muffins

These apricot yogurt muffins are so soft and delicious, with great apricot flavor. The perfect breakfast or snack that the whole family will love!

Apricot muffins in a muffin tin.
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Apricot Muffins Recipe

We make breakfast muffins quite often and especially love to enjoy them on Sunday mornings. These apricot muffins were a fun variation from our normal blueberry muffins and had such delicious apricot flavor. We’ll definitely be making them again!

I love a warm muffin recipe fresh out of the oven on a Sunday morning and these apricot muffins definitely made the cut for a homemade breakfast with minimal effort and ingredients! They are soft, flavorful and super simple and all you need is one egg, flour, sugar, dried apricots and Greek yogurt.

How to Make Apricot Muffins

Folding apricots into batter for muffins.

Boil. To soften the dried apricots, place them in boiling water. Simply microwave 2 cups of water until boiling, then add apricots and let soften for 5 minutes.

Mix. In a large bowl, stir together the dry ingredients. Then mix together the wet ingredients in a separate bowl. Create a well in the center of the dry mixture, then pour the wet mixture into the well. Mix just until combined. Drain the apricots then gently fold into the batter.

Bake. Grease or line your muffin tin, then fill each well about 2/3 of the way full. Bake for about 20 to 24 minutes, or until the tops are lightly golden and a toothpick comes out clean.

Filling muffin cups with apricot muffin batter.

Baking Tips

  • You could easily swap out half of the flour for whole wheat flour.
  • Fresh apricots would work great, or really any soft fresh or dried fruit would work as well.
  • Regular yogurt is okay to use – I just used Greek because that’s what we had on hand.
  • Don’t over mix! Mix just until combined so the muffins stay soft and fluffy.
  • Use an ice cream scoop to fill each muffin cup about 2/3 full. It’s the perfect size.
  • Feel free to make mini muffins instead of regular sized. I typically cut the baking time in half, but keep an eye on them and remove from oven when the tops are lightly brown.
Apricot muffin with a bite taken out.

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apricot muffin with a bite taken out

Apricot Muffin Recipe

4.97 from 28 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
These apricot yogurt muffins are so soft and delicious, with great apricot flavor. The perfect breakfast or snack that the whole family will love!
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12


  • 2 cups all-purpose flour
  • 1 egg
  • ¾ cup granulated sugar
  • 1 cup Greek yogurt
  • ½ cup melted butter
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 Tablespoons milk or oil
  • 1 cup chopped dried apricots


  • Preheat oven to 350°F. Place cupcake liners in muffin tins (alternatively, you could simply grease the muffin tins).
  • Boil 2 cups of water in the microwave. Place apricots in the boiling water for five minutes to soften. Set aside.
  • 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.
  • Drain apricots and add to the mixture. Fold in gently.
  • 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.


Calories: 216kcal | Carbohydrates: 30g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 35mg | Sodium: 268mg | Potassium: 91mg | Sugar: 14g | Vitamin A: 505IU | Vitamin C: 1.3mg | Calcium: 32mg | Iron: 1.1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Snack
Cuisine: American

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