If you’re craving a bake that feels like pure comfort and a touch of springtime sweetness, these Apricot & Honey Muffins are such a lovely place to start. They’re soft, tender, and just sweet enough — the kind of muffin that makes your kitchen smell warm and welcoming before you’ve even finished your first cup of tea.
They’re simple, wholesome, and perfect for breakfast, coffee breaks, or tucking into lunchboxes. A small batch of everyday ingredients… transformed into something that feels a little special. If you enjoy bakes that are easy, comforting, and full of flavor, you’ll want to try these.
These delicious muffins I am showing you today make for a fantastically tasty grab and go mid-week breakfast. Perfect for days when you are in a rush and don't have a lot of time to dawdle at the breakfast table.
I love muffins. Not quite a sweet as a cupcake, they almost make you feel like you are making a virtuous choice when you choose to have one. Who doesn't love a muffin? Small individual quick breads built just for one!
These lovely muffins smell heavenly when they are baking and no wonder as they are chock full of lovely nutritious things. Whole grain oats, grated fresh apple, chopped dried apricots, chopped toasted pecans. Ripe banana, sultanas and sweet honey. Oh, how I love baked goods sweetened with honey.
They are a perfect combination of fruit, nuts and fiber to keep up your energy levels and help keep you going the whole morning through!
INGREDIENTS NEEDED TO MAKE APRICOT & HONEY MUFFINS
There is nothing too out of the ordinary here. It is a fairly lengthy list, but most things are things which we almost always have on hand.
- 210g plain all-purpose flour (1 1/2 cups)
- 1/2 tsp bicarbonate of soda (baking soda)
- 2 1/2 tsp baking powder
- 2 tsp mixed spice (pumpkin or apple pie spice will work) (see recipe notes)
- 50g chopped dried apricots (1/2 cup)
- 50g chopped toasted pecan nuts (1/2 cup) plus a bit more for sprinkling on top before baking
- 100g porridge oats (1 cup)
- 50g sultana raisins (1/2 cup golden raisins)
- 2 medium bananas, very ripe and peeled
- 2 unpeeled eating apples, grated
- 2 large free range eggs
- 5 TBS vegetable oil
- 1 tsp vanilla extract
- 4 TBS honey
- 6 TBS milk
- 100g soft light brown sugar (1/2 cup, packed)
.JPG "Apricot & Honey Muffins")
INGREDIENTS NOTES
Do not use self raising flour. I cannot guarantee the results if you use it. The leavening would need to be adjusted if you did use self raising flour and I am not sure at this time how much baking powder would be needed. In any case, you will need the soda in addition to baking powder.
I give a recipe to make your own mixed spice in the recipe notes if you so wish to make some. It is not an ingredient which is common in North America.
I used organic dried apricots that had not been treated with Sulphur which means they are not bright orange in color.
Porridge Oats are cut or crushed, not flattened. The whole oat kernel is split into small oat fragments that are inconsistent in size and shape. Porridge oats are occasionally called Scottish oats or Irish oats, based on their respective country of origin.
By eating apples I mean an apple that is somewhat sweet and not too tart. I used Honey Crisp. Do not peel.
I used liquid honey, not solid or creamed.
I used whole milk. That is all I keep in the house.
HOW TO MAKE APRICOT & HONEY MUFFINS
These are not all that difficult to make. They are done in the same way as most muffins.
- Preheat the oven to 180*C/ 350*F/ gas mark 4. Line a 12 hole muffin cup with paper cases. Set aside. (Alternately you can butter the muffin cups and lightly dust with flour, shaking out any excess.)
- Whisk together the flour, soda, baking powder, spice, apricots, pecans, raisins, and porridge oats in a large bowl. (I use a wire whisk to do this.)
- Mash the banana well with a fork and then beat together with the eggs, oil, vanilla, honey and milk. Stir in the brown sugar. (Make sure all of these ingredients are well combined.)
- Make a well in the dry ingredients. Pour in the wet and mix to combine, working from the center. (Do not overmix. It is okay for the batter to be a bit lumpy, but there should be no large dry streaks to be seen.)
- Spoon into the prepared muffin cases, filling them 2/3 full. Sprinkle the tops with few more chopped toasted pecans for texture and crunch. (Don't overfill the cups.)
- Bake in the preheated oven for 30 - 40 minutes until golden brown, well risen, and the tops spring back when lightly touched.
- Tip out to cool on a wire rack.
FREQUENTLY ASKED QUESTIONS
CAN THESE MUFFINS BE MIXED TOGETHER AHEAD OF TIME?
If you like you can mix together the dry ingredients and the wet ingredients separately, ready to mix together when you are ready to bake them. The dry ingredients can be kept in a bowl, covered on the countertop. The wet ingredients should be kept in the refrigerator, covered. Bring them to room temperature before mixing and baking. I would not do this more than 24 hours ahead of time.
WHAT ARE PORRIDGE OATS?
Porridge Oats are cut or crushed, not flattened. The whole oat kernel is split into small oat fragments that are inconsistent in size and shape. Porridge oats are occasionally called Scottish oats or Irish oats, based on their respective country of origin.
CAN I CUT THIS RECIPE IN HALF?
Yes, you can absolutely cut this recipe in half. Simply divide all of the ingredients by two. Bake times will remain the same and you will be able to make six delicious muffins rather than 12.
CAN THESE BE FROZEN ONCE BAKED?
Yes, these can be frozen after baking. Simply wrap each muffin individually in some cling film and then place them all into a zip lock baggie, label and date. That way you can take out as many or as few as you wish to eat. You can thaw them on the countertop for several hours, or you can gently reheat in the microwave for about 30 seconds on high. You can freeze them for up to three months, properly wrapped.
HOW LONG WILL THESE MUFFINS KEEP ONCE BAKED?
They will keep for up to five days once baked. Store in an airtight container.
A FEW OTHER MUFFIN RECIPES TO ENJOY
Here are a few other muffin recipes that you might also enjoy!
SPECIAL K BREAKFAST MUFFINS - These are the PERFECT breakfast muffins. Quick and easy to make. Delicious. I highly recommend. Simple and filled with fiber. You can use ordinary Special K cereal, or you can be a bit more extravagant and use one of the varieties which contain fruit. This recipe makes half a dozen fabulous muffins.
GINGERBREAD MUFFINS - I am a hug fan of gingerbread anything. I think gingerbread is probably one of my favorite things to bake and eat! They are moist and delicious with a lovely crumb and beautiful ginger/cinnamon flavor. The recipe makes a full batch of 12 fabulous muffins!
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Yield: One Dozen
Apricot & Honey Muffins
Prep time: 15 MinCook time: 40 MinTotal time: 55 Min
Moist and delicious for a fabulous breakfast on the go. They smell heavenly when they are baking!
Ingredients
- 210g plain all-purpose flour (1 1/2 cups)
- 1/2 tsp bicarbonate of soda (baking soda)
- 2 1/2 tsp baking powder
- 2 tsp mixed spice (pumpkin or apple pie spice will work) (see recipe notes)
- 50g chopped dried apricots (1/2 cup)
- 50g chopped toasted pecan nuts (1/2 cup) plus a bit more for sprinkling on top before baking
- 100g porridge oats (1 cup)
- 50g sultana raisins (1/2 cup golden raisins)
- 2 medium bananas, very ripe and peeled
- 2 unpeeled eating apples, grated
- 2 large free range eggs
- 5 TBS vegetable oil
- 1 tsp vanilla extract
- 4 TBS honey
- 6 TBS milk
- 100g soft light brown sugar (1/2 cup, packed)
Instructions
- Preheat the oven to 180*C/ 350*F/ gas mark 4. Line a 12 hole muffin cup with paper cases. Set aside.
- Whisk together the flour, soda, baking powder, spice, apricots, pecans, raisins, and porridge oats in a large bowl.
- Mash the banana well with a fork and then beat together with the eggs, oil, vanilla, honey and milk. Stir in the brown sugar.
- Make a well in the dry ingredients. Pour in the wet and mix to combine, working from the center.
- Spoon into the prepared muffin cases, filling them 2/3 full. Sprinkle the tops with few more chopped toasted pecans for texture and crunch.
- Bake in the preheated oven for 30 - 40 minutes until golden brown, well risen, and the tops spring back when lightly touched.
- Tip out to cool on a wire rack.
Notes
Make Your Own Mixed Spice:
You can easily make your own mixed spice: Combine 1 TBS ground cinnamon, 1 tsp each of ground coriander and nutmeg, 1/2 tsp of ground ginger, 1/4 tsp each of ground cloves and all spice. Mix well and store in an airtight container out of the light for up to 6 months.
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If you’re looking for a quick and comforting side dish that pairs with just about anything, this Hot Buttered Corn Rice is a recipe you’ll want to keep close. Made with simple pantry staples, it transforms everyday rice into something warm, buttery, and incredibly satisfying. Sweet corn adds pops of flavor and texture, while a touch of seasoning brings everything together in the most delicious way. Chopped spring onions add color and a delicious sharpness that contrasts beautifully with everything else.
Homey and familiar — this quick, easy and delicious side dish is perfect for busy weeknights, family dinners, or whenever you need a no‑fuss side that still tastes special. It’s budget‑friendly, easy to customize, and ready in minutes, making it a reliable favorite you’ll turn to again and again.
Most of my children were remarkably unfussy when it came to feeding them. I had five children and with the exception of the youngest they all ate pretty much whatever I put in front of them.
EXCEPT FOR THE YOUNGEST
(there's one in every family)
Yes, he was quite different and was extremely fussy when it came to eating. I used to despair of him eating anything. He went through stages where all of his food had to be one color. Or he would eat nothing but hotdogs for weeks until he made himself sick of them and move on to something else.
One thing he did like however, was white rice and he also liked corn. He used to mix them together and invented what he called "corny rice." He would have highly approved of this recipe I am sharing today.
Quick, easy and delicious. This fabulous side dish is a beautiful combination of garlicky, buttery white rice, combined with an abundant measure of corn kernels. (You can use fresh or frozen.) Cooked in chicken stock with lots of spring onions stirred in at the end for color and flavor.
It makes a beautiful side dish for just about anything. Meat, poultry, fish, etc. It is even good eaten all on it's own. A side for 4 to 5, you could turn it into a main for 2 to 3 by adding some cooked protein to it.
Adapted from a recipe found on Recipe Tin Eats. There are many versions on line, but hers is the only one I trust.
INGREDIENTS NEEDED
TO MAKE
HOT BUTTERED CORN RICE
As you can see not a lot of ingredients are required. There is absolutely nothing complicated about this dish.
- 4 TBS (50g) butter, divided
- 3 fat cloves of garlic, peeled and minced
- 2 cups (210g) frozen or fresh corn kernels
- 1/4 tsp salt
- pinch black pepper
- 1 cup (185g) long grain rice, uncooked
- 1 3/4 cups (420ml) low sodium chicken stock
- 2 spring onions, washed, trimmed and thinly sliced
INGREDIENTS NOTES
It is not recommended that you use any other kind of rice than long grain rice. I use Uncle Ben's converted long grain rice. There is no need to rinse the rice and in fact you shouldn't for this recipe.
I used salted butter as that is the only kind of butter I keep in the house.
On this occasion I used fresh garlic. You can use bottled already crushed garlic. About 2 tsp will give you a nice garlic flavor.
I used frozen corn, Green Giant Peaches and Cream. During corn season you can use fresh corn niblets cut from the cobs.
Spring onions are also called green onions or scallions.
HOW TO MAKE HOT BUTTERED CORN RICE
Quick, easy and delicious. This is an excellent side dish for almost everything. It is really very simple and doesn't take very long at all.
- Melt half of the butter in a heavy bottomed saucepan over medium heat. Add the garlic and cook for about half a minute. (Using a heavy-bottomed saucepan ensures an even cook. Do not allow the garlic to burn or it will turn bitter.)
- Add the corn and half of the salt. Cook and stir for 2 minutes. (You are basically just taking the chill off of the corn.)
- Add the rice, stir for half a minute and then add the stock, remaining salt and black pepper. Bring to a rolling boil. (The whole surface should be rumbling.) Reduce to medium low and pop on the lid. (Make sure the lid is tight fitting and do not leave it ajar.)
- Cook for 12 minutes without peeking. Tilt the pan and see if there is any liquid left. It should have all been absorbed. If it hasn't then cook for a few minutes longer until it has. (Mine is always perfectly cooked in 12 minutes with no liquid left.)
- Remove from the heat of the burner and leave to stand, covered, for 10 minutes. (Again, don't peek.)
- Fork through the remaining butter and the spring onions. Serve hot. (Using a fork will fluff things up very nicely. You can pour it into a serving dish at this point if you wish and fluffy it up again.)
TIPS FOR PERFECT RICE EVERY TIME
You're not alone if you struggle with making your rice come out perfectly when you cook it. This baked rice pilaf is pretty simple and easy to make, but here are some tips that can help to make your rice fluffy every single time!
- Before cooking, rinse your rice under cold water until the water runs clear. This removes excess starch so that you don’t end up with mushy rice. In all transparency, I don’t do this every time and find it to be less important when baking than when cooking on the stovetop. But it IS good practice, especially if you often find yourself with mushy rice. (Rinsing your rice is NOT necessary for this particular recipe.)
- The water-to-rice ratio is crucial. A commonly given ratio is 2 cups of liquid for every 1 cup of rice, but I honestly find this to be too much water, which leads to your rice coming out mushy. I tend to use a little less than that. Also basmati rice in particular usually does well with even less to keep the grains separate and fluffy.
- If you’re cooking your rice in water instead of broth, add some spices and seasonings to the cooking water for extra flavor.
- Try not to stir rice while it’s cooking. Stirring will release more starch and can make the rice gummy. You also want to avoid lifting the lid off while it’s cooking. Lifting the lid will release the steam and cause some of the necessary liquid to evaporate.
- When cooking on top of the stove try to use a heavy-bottomed pan or pot. This helps distribute heat evenly and reduces the risk of burning or sticking.
FREQUENTLY ASKED QUESTIONS
MUST I USE LONG GRAIN RICE FOR THIS RECIPE?
Long grain rice is what works the best. I recommend Uncle Ben's as that is what I use. Don't be tempted to use Jasmine or short grained rice. They simply will not come out nice and fluffy.
DO YOU NEED TO RINSE THE RICE FIRST BEFORE COOKING?
Not at all. The ratio of rice to water in this recipe is perfect and will ensure fluffy rice every time.
CAN THIS RECIPE BE DOUBLED OR TRIPLED?
Yes it can but I do not recommend increasing it any more than that. You risk mushy rice in doing so. Make sure you bring the liquid to a full boil before adding the lid and keep the temperature steady at medium low once this has been achieved. Cook for 18 to 20 minutes and make sure all of the liquid has been absorbed.
HOW LONG WILL THE COOKED RICE KEEP?
Cool the cooked rice promptly after you have eaten all that you want. Refrigerate immediately and do not leave it out on the counter any longer than 45 minutes or so. Place into an airtight container and refrigerate for up to three days or freeze (label and date) for up to three months. Reheat thoroughly before consuming. You can do this either in an oiled skillet or in the microwave.
A FEW OTHER DELICIOUS RICE DISHES TO ENJOY
Rice is something that we really enjoy as a side dish. Here are a few additional rice recipes that are very tasty!
EASY BAKED RICE PILAF - Fluffy, flavorful and foolproof. Everything goes into the baking dish — rice, vegetables, broth, butter, and herbs — and the oven does the rest. What comes out is a pan of perfectly fluffy rice, gently seasoned and full of texture from tender carrots, celery, and onion. It’s low‑fat, high‑fiber, and wonderfully adaptable.
EASY SPANISH RICE - A cozy, flavor-packed side dish. This is one of those comforting, old-fashioned dishes that never goes out of style. Cooked entirely in one skillet, gently simmering long-grain rice with onion, garlic, tomato sauce, along with some seasonings, herbs and stock. Everything becomes tender, fragrant and beautifully seasoned. A handful of frozen peas and fresh tomato stirred in at the end adds color, sweetness and a lovely pop of freshness.
Pin this recipe to your Side Dish or Rice Recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: 4 - 5 as a side dish
Hot Buttered Corn Rice
Prep time: 7 MinCook time: 13 MinInactive time: 10 MinTotal time: 30 Min
A delicious side dish that is simple to make and that goes with just about any cuisine. You can use either fresh or frozen corn niblets.
Ingredients
- 4 TBS (50g) butter, divided
- 3 fat cloves of garlic, peeled and minced
- 2 cups (210g) frozen or fresh corn kernels
- 1/4 tsp salt
- pinch black pepper
- 1 cup (185g) long grain rice, uncooked
- 1 3/4 cups (420ml) low sodium chicken stock
- 2 spring onions, washed, trimmed and thinly sliced
Instructions
- Melt half of the butter in a heavy bottomed saucepan over medium heat. Add the garlic and cook for about half a minute.
- Add the corn and half of the salt. Cook and stir for 2 minutes.
- Add the rice, stir for half a minute and then add the stock, remaining salt and black pepper. Bring to a rolling boil. (The whole surface should be rumbling.) Reduce to medium low and pop on the lid.
- Cook for 12 minutes without peeking. Tilt the pan and see if there is any liquid left. It should have all been absorbed. If it hasn't then cook for a few minutes longer until it has.
- Remove from the heat of the burner and leave to stand, covered, for 10 minutes.
- Fork through the remaining butter and the spring onions. Serve hot.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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