How long to leave muffins in the pan after baking?

Allowing them to cool slightly in the pan before removing them will help keep them from falling apart. This being said, you only want to leave them in the pan for a short amount of time— about five minutes . Any longer, and you run the risk of your muffins going soggy as they cool off.

What temperature to bake muffins?

Bake at 350°F (177°C) the whole time. Standard Size Muffins or Mini Muffins: For standard size muffins baked in a 12-count muffin pan, reduce baking time to about 20 total minutes: 5 initial minutes at 425°F and 15 minutes at 350°F. Yields 14-15 standard size muffins.

How long are muffins good for in the freezer?

Muffins can be stored frozen for up to 3 months . Muffins can be thawed completely at room temperature, or heat frozen muffins in the microwave or conventional oven as directed below: For microwave oven, place unwrapped muffin on napkin, microwave-safe paper towel or plate.

How to freeze muffins to keep fresh?

Freezing Muffins Step one: First put them on a sheet pan and place it in the freezer to flash freeze them. Step two: Let them sit in the freezer for 2 hours to secure their shape. Step three: Then you can simply place them in an airtight container or airtight freezer bags. Jan 12, 2024

What is the secret to moist muffins?

Chilling your muffin batter overnight in the fridge is the BEST thing you can do for amazing muffins. It makes them more moist, tender, and TALLER! It's very similar to chilling cookie dough, which if you know me you know I'm obsessed with chilling cookie dough. Think of it like marinating.

Can I bake muffins at 350 instead of 375?

That being said, the standard oven temperature for baking desserts like quick breads and muffins is commonly set to 350 degrees Fahrenheit . Setting your oven to this temperature will almost always produce a well-cooked muffin recipe.

Is it better to let muffins cool in the pan?

Let muffins cool a few minutes in the pan (follow recipe directions), then carefully remove from pan to a wire cooling rack. If the muffins stick to the pan, carefully run a small flexible metal spatula or thin-bladed knife around the sides to loosen. Muffins which are cooled in the pan too long may become soggy.

How long to take muffins out of pan?

Also, be sure to grease the surface of the tin just in case the batter rises higher than the depth of the cup and reaches onto the surface. Allow the muffins to cool in the pan. Usually five minutes is long enough to allow the muffins to cool slightly and regain their composure before you pop them out of the tin.

What happens if you don't let muffins cool?

After taking them out of the oven, don't leave muffins in the hot tin to cool. Instead of immediately starting to cool, the hot pan will continue to cook the muffins, which might cause them to dry out .

How long should you let muffin batter sit?

Chilling your muffin batter overnight in the fridge is the BEST thing you can do for amazing muffins. It makes them more moist, tender, and TALLER! It's very similar to chilling cookie dough, which if you know me you know I'm obsessed with chilling cookie dough.

Vegan Apricot Muffins Recipe | Vegan in the Freezer (2024)

You are here: Home / Breakfast / Vegan Apricot Muffins

Published: May 7, 2017. Last Updated: March 19, 2023 by: Ginny McMeans

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Vegan Apricot Muffins have little bits of sweet dried apricots inside and it makes all the difference in the world. Simple and satisfying.

Vegan Apricot Muffins are one of my husbands' favorites and it was a surprise to me.

We never have apricots in the house, either fresh or dried because he has a problem trying things that are 'new'.

So Iborrow the trick used by many mothers and sneakveggies and other not so loved ingredients into treats. I don't usually get away with it but this time it worked like a charm.

They went fast and I am thrilled. I love to cook and bake and make my husband happy so any food that disappears so quickly is a definite keeper. I aim to please.

Anothertrick I use with some dried fruits is that I pulse them in a food processor. It chops them up nicely to give you the flavor without getting a big chunk.

Pulse as long as you like for the size that you like.

Of course, if you want to make Chunky Apricot Muffins - then chop them by hand. I am sure they would be great too.

Vegan Apricot Muffins are not too sweet so you can enjoy fruit rich muffins as is or slather some jam on for an extra treat.

Sometimes it's fun to have two different types of muffins on the table. Black Forest Cherry Muffins would make for a great duo.

Let me give you a quick pic.

Vegan Apricot Muffins Recipe | Vegan in the Freezer (3)

Both are so simple to make it doesn't take much more effort at all. Two muffins recipes with different fruit as the star.
I used chia seed meal for these Vegan Orange Pecan Muffins and I do prefer the meal to the seeds.

Table of Contents

How Do You Make Chia Seed Meal for an Egg Substitute?

There are white and black chia seeds on the market. You can use either one.

To get an instant egg,use the chia seed meal and not the seed. Lately, I found smallish packages with ground chia seed but if you can't find it then you can simply make your own.

The way you make meal/flour is by grinding the chia seed in a processor such as one for your coffee beans or a spice grinder.

Vegan Apricot Muffins are also a perfect brunch option.

📋 Recipe

Little Bits Apricot Muffins

Ginny McMeans

Apricot Muffins have little bits of sweet dried apricots inside.

4.67 from 6 votes

Print Save

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Breakfast

Cuisine Muffins

Ingredients

1 tablespoon egg replacer mixed with 3 tablespoons water, I used chia seed meal
1 ½ cups whole wheat flour
½ cup all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon sea salt
1 teaspoon ground cinnamon
½ cup brown rice syrup
¼ cup maple syrup
¾ cup almond milk plus 2 tablespoons
¼ cup olive oil
1 cup apricots dried, finely pulsed in a food processor
½ cup almonds finely chopped or pulsed in a food processor

Instructions

Preheat oven to 425°.
Lightly oil muffin tin for 12 muffins.
Mix egg replacer and water and set aside.
In a large bowl, combine flours, cinnamon, baking powder, baking soda and salt.
Add to the dry mixture - syrups, milk, oil, egg replacer and stir just to combine.
Add the apricot and almonds.
Stir until just combined. Do not overwork.
Bake at 425° for 15 to 20 minutes. Until a toothpick inserted in the middle comes out clean.
Let set for 10 minutes. Remove to wire rack to cool.

Notes

TO FREEZE:

After they have cooled you may freeze them in freezer bags or containers.

They defrost quickly so it really doesn't take any planning. The microwave will also zap them in 20 seconds.

Nutrition

Serving: 1MuffinCalories: 211kcalCarbohydrates: 33gProtein: 4gFat: 8gCholesterol: 3mgSodium: 224mgPotassium: 205mgFiber: 2gSugar: 14gVitamin A: 255IUVitamin C: 1.3mgCalcium: 83mgIron: 1.1mg

Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

Susana Bustillo
May 21, 2017 at 5:26 pm

I made a batch this afternoon for coffee time in the backyard...the muffins were moist, naturally sweet. My husband and I loved them. Thank you for creating and sharing such delicious vegan foods!
Ginny McMeans
May 21, 2017 at 9:16 pm
I am so happy Susana! Thank you for letting me know and you are very welcome.
Diana at Veggienextdoor
March 24, 2019 at 10:46 am

These were wonderful! The whole family approved. We didn't have brown rice syrup so subbed half agave / half apple sauce and they came out perfect.
Jackie
January 02, 2021 at 6:40 pm

Made these for dessert tonight. I was so surprised to see how great they came out! I was browsing for an apricot recipe because I had a jar of apricot preserves. My family didn't like the preserves texture so I was looking for a way to put it to good use...and this was it! I did substitute a few things. I used a flax egg instead of egg replacer. In place of the brown rice syrup, because I didn't have it, I used sorghum syrup, and as I stated before I used apricot preserves instead of dried apricots. And I accidentally used 3 cups of flour lol so I added more milk and baking powder. Long story short this was an amazing recipe for the apricot muffins, turned out perfect and delicious! Thanks for sharing!
Ginny McMeans
January 02, 2021 at 8:28 pm
That is great and I am so happy Jackie. You must be a good baker making all those changes and having them still come out. Good for you!

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