Soft Bakery-Style Apricot Coconut Muffins

Quick Recipe Version (TL;DR)

• Yield: 12 muffins
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 55 minutes, including batter rest and brief cooling

Quick Ingredients

• 1 cup (150g) dried apricots, chopped, plus 1/2 cup (120ml) boiling water for soaking
• 1 3/4 cups (220g) all-purpose flour
• 3/4 cup (150g) granulated sugar
• 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine sea salt
• 1/2 cup (45g) unsweetened shredded coconut, plus 2 tablespoons (10g) for topping
• 2 large eggs, 1/2 cup (120g) plain Greek yogurt, and 1/2 cup (120ml) full-fat coconut milk
• 1/3 cup (75g) melted unsalted butter, 2 tablespoons (30ml) neutral oil, 1 teaspoon vanilla extract, 1/4 teaspoon almond extract, and 1 teaspoon orange zest
• 2 tablespoons (25g) turbinado sugar and 2 tablespoons (40g) apricot jam mixed with 1 teaspoon water for finishing

Do This

• 1. Heat oven to 425°F and line a 12-cup muffin pan.
• 2. Soak chopped dried apricots in boiling water for 10 minutes, then drain and pat dry.
• 3. Whisk flour, sugar, baking powder, baking soda, salt, and shredded coconut.
• 4. Whisk eggs, yogurt, coconut milk, melted butter, oil, vanilla, almond extract, and orange zest.
• 5. Fold wet ingredients into dry ingredients, then fold in the apricots. Rest batter for 10 minutes.
• 6. Fill muffin cups nearly to the top, sprinkle with coconut and turbinado sugar, then bake 5 minutes at 425°F and 13 to 15 minutes at 375°F.
• 7. Cool 5 minutes, transfer to a rack, and brush warm tops with apricot jam glaze.

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Why You’ll Love This Recipe

• Soft, bakery-style crumb: Greek yogurt, coconut milk, butter, and a small amount of oil make these muffins tender without being heavy.
• Bright apricot flavor: Soaked dried apricots become plump and jammy, giving little bursts of fruity sweetness in every bite.
• Gently tropical: Shredded coconut and coconut milk add fragrance, softness, and a lightly chewy texture.
• Beautiful domed tops: A hot oven start helps the muffins rise tall, while coconut, turbinado sugar, and apricot glaze make them look bakery-fresh.

Grocery List

• Produce: 1 small orange for zest
• Dairy: Large eggs, plain Greek yogurt, unsalted butter
• Pantry: Dried apricots, all-purpose flour, granulated sugar, baking powder, baking soda, fine sea salt, unsweetened shredded coconut, full-fat canned coconut milk, neutral oil, vanilla extract, almond extract, turbinado sugar, apricot jam

Full Ingredients

For the Apricots

• 1 cup (150g) dried apricots, cut into 1/4-inch pieces
• 1/2 cup (120ml) boiling water, for soaking

For the Muffin Batter

• 1 3/4 cups (220g) all-purpose flour, spooned and leveled
• 3/4 cup (150g) granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1/2 cup (45g) unsweetened shredded coconut
• 2 large eggs, at room temperature
• 1/2 cup (120g) plain Greek yogurt, at room temperature
• 1/2 cup (120ml) well-shaken full-fat canned coconut milk, at room temperature
• 1/3 cup (75g) unsalted butter, melted and cooled for 5 minutes
• 2 tablespoons (30ml) neutral oil, such as avocado, canola, or vegetable oil
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1 teaspoon finely grated orange zest

For the Topping and Glaze

• 2 tablespoons (10g) unsweetened shredded coconut
• 2 tablespoons (25g) turbinado sugar
• 2 tablespoons (40g) apricot jam
• 1 teaspoon water

Step-by-Step Instructions

Step 1: Prep the Pan and Soften the Apricots

Place a rack in the center of the oven and preheat to 425°F (220°C). Line a standard 12-cup muffin pan with paper liners, or lightly grease the cups with baking spray.

Put the chopped dried apricots in a small heatproof bowl and pour 1/2 cup boiling water over them. Let them soak for 10 minutes while you prepare the other ingredients. This quick soak plumps the fruit so the muffin crumb stays moist and the apricot pieces bake up tender rather than tough.

Step 2: Whisk the Dry Ingredients

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, fine sea salt, and 1/2 cup shredded coconut. Whisk for about 30 seconds to evenly distribute the leavening and coconut throughout the flour mixture.

After the apricots have soaked, drain them very well and pat them dry with a clean kitchen towel or paper towel. Scoop 1 tablespoon of the dry mixture from the bowl and toss it with the drained apricots. This light coating helps keep the apricot pieces suspended in the batter instead of sinking to the bottom.

Step 3: Whisk the Wet Ingredients

In a medium bowl, whisk the eggs until smooth. Add the Greek yogurt, coconut milk, melted butter, neutral oil, vanilla extract, almond extract, and orange zest. Whisk until the mixture looks creamy and mostly uniform.

For the smoothest batter, make sure the yogurt, eggs, and coconut milk are at room temperature. If the cold ingredients hit the melted butter, the butter can firm up into little bits, which may make mixing less even.

Step 4: Fold the Batter Together

Pour the wet ingredients into the dry ingredients. Using a flexible spatula, fold gently just until the flour is about halfway incorporated. Add the flour-coated apricots, then continue folding until no large dry pockets remain.

The batter should be thick, soft, and slightly lumpy. Avoid beating or stirring vigorously, because overmixing can make muffins dense instead of tender. A few small streaks or lumps are perfectly fine.

Step 5: Rest the Batter and Fill the Muffin Pan

Let the batter rest at room temperature for 10 minutes. This short rest gives the flour time to hydrate, which helps create a softer crumb and taller muffin tops.

After resting, divide the batter evenly among the 12 prepared muffin cups. Each cup should be filled nearly to the top. Sprinkle the tops with the remaining 2 tablespoons shredded coconut and 2 tablespoons turbinado sugar. The coconut will toast lightly, and the sugar will add a delicate bakery-style crunch.

Step 6: Bake for Tall, Golden Muffins

Bake the muffins at 425°F (220°C) for 5 minutes. Without opening the oven door, reduce the oven temperature to 375°F (190°C) and continue baking for 13 to 15 minutes, for a total bake time of 18 to 20 minutes.

The muffins are done when the tops are domed and golden, the coconut is lightly toasted, and a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. If you use an instant-read thermometer, the center should register about 200°F to 205°F.

Step 7: Cool and Glaze

Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack. In a small microwave-safe bowl or small saucepan, warm the apricot jam with 1 teaspoon water just until loose and glossy, about 10 seconds in the microwave or 1 minute over low heat.

Brush a thin layer of warm apricot glaze over the muffin tops. This gives them a subtle shine, boosts the apricot flavor, and helps the coconut topping look extra inviting. Let the glaze set for about 5 minutes before serving.

Pro Tips

• Use dried apricots for the best texture: They deliver a concentrated fruity flavor and a pleasantly chewy bite. Soaking keeps them tender.
• Do not skip the hot oven start: The first 5 minutes at 425°F help the batter rise quickly, giving you taller, more bakery-style muffin domes.
• Drain the apricots well: Extra soaking water can make the batter too loose and may cause gummy spots around the fruit.
• Keep the batter lumpy: Muffin batter should not be perfectly smooth. Gentle folding is the key to a soft crumb.
• Use unsweetened shredded coconut: It gives better coconut flavor without making the muffins overly sweet. If using sweetened coconut, reduce the granulated sugar by 2 tablespoons.

Variations

• Almond apricot coconut muffins: Add 1/3 cup (35g) sliced almonds to the topping along with the coconut and turbinado sugar for a nutty crunch.
• Fresh apricot version: Use 1 1/4 cups (170g) diced firm fresh apricots instead of dried apricots. Skip the soaking step and toss the diced fruit with 1 tablespoon of the dry mixture before folding in.
• White chocolate apricot coconut muffins: Fold 1/2 cup (85g) white chocolate chips into the batter with the apricots for a sweeter, dessert-style muffin.

Storage & Make-Ahead

Store completely cooled muffins in an airtight container at room temperature for up to 3 days. To keep the tops from getting too moist, place a paper towel under the muffins and another paper towel over the tops before sealing the container. For longer storage, freeze muffins in a freezer-safe bag or container for up to 2 months. Thaw at room temperature, or warm from frozen in a 300°F (150°C) oven for 8 to 10 minutes.

For make-ahead prep, chop the apricots up to 3 days in advance and store them in an airtight container. You can also whisk the dry ingredients together the night before. For the best rise, mix the wet and dry ingredients only right before baking.

Nutrition (per serving)

Calories: 290 kcal | Carbs: 40g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Fiber: 2g | Sugar: 24g | Sodium: 245mg | Cholesterol: 46mg