Sweet and Sour Apricot-Cranberry Muffins

The liquid from the apricots and cranberries makes these a very moist, dense muffin. I thought the little guy might be put off by the tartness of the berries, but so far he’s gobbled up two!
My husband however said “These are weird, they taste like cranberry but have the texture of apricots. It’s confusing.”
But of course he’s wrong, they’re yummy!


1 cup dried apricots, chopped
½ cup water
1 small (104ml) container unsweetened applesauce
¼ cup packed brown sugar
⅓ cup milk
1 egg
½ tsp. vanilla
¾ cup AP flour
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
1 cup whole frozen or fresh cranberries

Put the chopped apricots the boiling water and then let simmer for 10 minutes. Cool.
Mix the applesauce, sugar, milk, egg and vanilla in a medium bowl.
Mix the flour, baking soda and powder and salt in another bowl. Toss the cranberries in the flour mixture.
Add the apricots (don’t drain any leftover liquid) to the wet mixture. Then add into the dry mixture.


Spoon into 6 large muffin cups. You can use paper liners, or grease the tins, or use silicone as is.


Bake for 18-20 minutes at 350°F

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