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5 from 1 vote

Apricot Yogurt Muffins

Apricot Yogurt Muffins - These muffins are so soft and delicious!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Keyword: Apricot Yogurt Muffins
Servings: 12
Calories: 216kcal
Author: Jamielyn Nye


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


  • Preheat oven to 350 degrees.
  • 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.
  • 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.


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