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Apricot-Pecan Muffins

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Servings: 12
  • Course: Breakfast

These fruit-and-nut muffins are great served warm. You can reheat leftovers quickly in the microwave.

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  • Nonstick cooking spray
  • 1 cup flour
  • 1 cup quick-cooking rolled oats
  • 3 tablespoons packed brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1/2 cup snipped dried apricots
  • 2/3 cup nonfat milk
  • 1/3 cup canola oil
  • 1/4 cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
  • 1/4 cup chopped pecans
  • Reynolds® Baking Cups


Step 1

Preheat oven to 400°F. Line a muffin tin with 12 Reynolds® Baking Cups; lightly coat insides of cups with cooking spray. Set aside.

Step 2

In a large bowl stir together flour, oats, brown sugar, baking powder, allspice, and salt. Stir in the apricots. Make a well in the center of the flour mixture. In a small bowl whisk together the milk, oil, and egg; add all at once to the flour mixture. Using a fork, stir just until moistened.

Step 3

Spoon batter into prepared baking cups, filling each two-thirds full. Sprinkle pecans evenly over top. Bake about 15 minutes or until a toothpick inserted near the centers comes out clean. Cool in the pan on a wire rack for 5 minutes. Remove from pan; serve warm.

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