Apricot Muffin Cakes

Warmer days are here and time to enjoy plays in the park, our favorite outdoor concerts, a trip to the amusement park or pack up a picnic lunch to enjoy lakeside. 

Not too long ago, I tried a recipe for apricot muffin cakes and was surprised by both the simplicity and flavor. Not quite a muffin, and not quite a cake, this mixture is a happy in-between, and really delicious. If you have a more savory palate, then you will really like these because they’re not overly sweet, as apricots have a sweet/tart tang to them when baked. The apricots hold up nicely and stay firm yet soft-but not mushy. 

What I like most about these tasty apricot muffin cakes is they transport beautifully. Keep them in a sturdy container or zip lock baggie and they are ready to go anywhere and everywhere. They make a super treat for road trips or to nosh when you reach the summit after a nice hike. They also make great little snack cakes for packed school lunches and with a dollop of whipped cream, a quick and delightful dessert.  

The batter mix is basic, so I am really looking forward to trying different flavors with other summer fruits like fresh strawberries and rhubarb, blueberries or peaches.  

What flavors will you try? 


  • 1 cup flour
  • 1 ½ tsp. baking powder
  • ¼ tsp. kosher salt
  • 6 Tbsp. butter, room temperature
  • ¼  cup sugar
  • 1 egg
  • 1 tsp. lemon zest
  • 1 tsp. vanilla
  • 1/3 cup milk
  • 2 apricots, halved, pitted and cut in ¼ inch slices
  • 2 Tbsp. raw sugar


  1. Preheat oven to 350 degrees. 
  2. In medium bowl, whisk flour, baking powder & salt until combined. 
  3. In large mixer bowl, cream butter and sugar until light and fluffy. Scrape down sides as needed. 
  4. Add egg, lemon zest and vanilla and mix until smooth. 
  5. On low speed, add flour mixture in thirds, alternating with milk. 
  6. Fill cups of a 12-cup non-stick muffin tin pan 1/3 full with batter. Top with slices of apricots and dust with raw sugar. 
  7. Bake for 20 minutes or until toothpick tests clean. 
  8. Let cool in pan for about 5 minutes, then transfer to wire rack to cool completely. 
  9. Store in airtight container. 

This post was originally posted on Eatpicks.

Kelly Pugliano
Kelly Pugliano

Owner and President of Eat Picks, which oversees the food site Eat Picks filled with food photography and recipes, and owner of a subscription gift box service called Roost Crate.