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Apricot & Almond Muffins

A light muffin made with almond meal and dried apricots. Perfect for the kids school lunches.

Cook Time 18 minutes


  • 1 egg lightly beaten
  • 1/2 cup vegetable oil
  • 1 tsp vanilla bean paste
  • 1/2 cup sour cream
  • 1/2 cup apricot nectar
  • 1/2 cup milk
  • 1 1/2 cups plain flour
  • 1 tsp bicarb soda
  • 1 tsp baking powder
  • 1 cup sugar
  • 3/4 cup almond meal soak apricots in nectar for an hour or longer if possible
  • 1/2 cup dessicated coconut
  • 1 cup dried apricots, chopped soaked in apricot nectar as long as possible
  • 1 cup chopped tinned apricots, drained
  • 1/2 cup flaked coconut Reserved for top of muffins
  • 1/2 cup flaked almonds Reserved for top of muffins


  1. Chop apricots and soak in apricot nectar (overnight or an hour, or just while you make the rest of the muffin mix)

  2. Preheat oven to 180 C 

    Spray two muffin trays with oil or use muffin papers

  3. In a medium bowl, using a hand whisk, mix together egg, oil, vanilla, sour cream and milk

  4. Add soaked apricots and nectar. Stir gently until well combined

  5. In a separate bowl, sift flour, bicarb soda, baking powder and sugar

  6. Whisk in almond meal and coconut

  7. Carefully pour wet mix into dry mixture and stir with a spatula very slowly. It is important not to over mix as this will make your muffins stodgy. Mix until just combined. 

  8. Scoop into prepared muffin trays, until a third full.

    Chop tinned apricots and gently push pieces onto the top of each muffin. Top with coconut and almond flakes.

  9. Bake for 18 minutes or until firm to touch. Leave in trays for about ten minutes before removing onto a wire rack to cool completely.

    Dust with icing sugar to serve.