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Aug 31, 2015

Apricot, Almond, and Toasted Coconut Muffins

Apricot, Almond, and Toasted Coconut Muffins

Apricot, almond, and toasted coconut muffins baked in mini muffin pans! They make it so easy to justify having just one more. After all, they are so tiny!!

They are filled with toasted coconut, toasted almonds, and lots of dried apricot bits. They aren't overly sweet either, and are perfect for breakfast. Of course, if you want to be sinful, you can eat them warm (or re-warmed in the oven), slathered with some butter and apricot jam... not that I would do that... ahem.

Apricot, Almond, and Toasted Coconut Muffins

I baked the muffins in two of these silicone mini muffin pans, which made them really easy to pop out of the pan. I didn't even have to butter the cavities of the silicone pan. You can bake them in any mini muffin pan, lined or unlined with paper muffin cups, but if your pan is dark, definitely shorten the baking time.

I really don't make muffins often enough. They are so easy, no mixer required. All you need to do is mix the dry ingredients, mix the wet ingredients, stir it all together, and bake.

Apricot, Almond, and Toasted Coconut Muffins

I am so excited about participating in the inaugural #MuffinMonday. #MuffinMonday is a group of muffin loving bakers who get together once a month to bake, you guessed it, muffins. You can see all our of tasty muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday, can be found on our home page. After the recipe, check out the links for more muffin deliciousness.

Apricot, Almond, and Toasted Coconut Muffins

Makes 22 mini muffins. Recipe adapted from Bite Size Desserts by Carol Bloom


1/3 cup (1 ounce) sweetened shredded coconut
1 cup (4 1/2 ounces) all purpose flour
1/3 cup (2 ounces) packed dark brown sugar
1 1/2 tsp baking powder
1/4 tsp ground nutmeg
1/4 tsp salt
1 extra large egg (I had only large eggs, so I mixed two, and measured 4 tablespoons, saving the rest for French toast)
1/2 cup heavy whipping cream
2 ounces (1/2 stick) unsalted butter, melted
1 tsp vanilla
2 ounces finely chopped dried apricots
1/3 cup (1 3/4 ounces) whole almonds, toasted and coarsely chopped


  1. Toast the coconut in a pie or cake pan in a 350 degree oven, shaking the pan every two minutes, until the coconut is light golden brown. Keep a close eye on it. It shouldn't take more than 7 minutes.
  2. Preheat the oven to 400 degrees F and place two 12 cup mini muffin pans (I used silicone) on a baking sheet. 
  3. In a large bowl, whisk together the flour, sugar, baking powder, nutmeg, and salt. I push the brown sugar through a strainer to remove any lumps. 
  4. In a medium bowl, mix together the egg, whipping cream, melted butter, and vanilla. Add it to the flour mixture and stir until the flour is incorporated. 
  5. Add the apricots, coconut, and almonds, and stir until evenly distributed. 
  6. Using a 1 1/2 inch scoop, fill 22 cavities of the muffin pans 3/4 full with the batter. 
  7. Bake for 15 minutes. 
  8. Move the silicone pans to a wire rack and cool. When cooled, turn the muffins out. 
These muffins will keep for up to four days in a sealed container. They can also be individually wrapped and frozen for up to 2 months. 

Muffin Monday

Click on all of the links below for more Muffin Monday deliciousness!

Would you like to comment?

  1. Mini muffins are rather addictive, aren't they?! I keep popping mine in my mouth as well. I love your almond, apricot combination but I would especially enjoy the addition of toasted coconut, Karen.

    1. Thanks Stacy! Yes, there is something so "poppable" about mini ones.

  2. 4 days....heck I doubt that they would last 4 hours in this household. They look wonderful!

  3. I'm a huge coconut can so I'm pretty sure I'd eat all 22 in a day.

  4. Drool... love the idea of a these warm with a little apricot jam... mmm....

  5. So if I eat a bunch of these, they don't count as "real" muffins, right? I could eat the entire plateful over the course of a day:) Love the flavors - nothing overpowering, but lots of lovely smells and tastes.

  6. I love toasted coconut Karen! Would love a few (or ten) of these mini muffins with my morning cup 'o joe.


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