Apricot Muffins Recipe (Quick Bread Style)

Heat the oven to 180°C / 350°F. Line a muffin tin with paper liners or lightly grease it.

Toss the diced apricot with lemon juice to slow browning and keep the flavor bright.

Whisk together flour, baking powder, salt, and nutmeg until evenly combined.

Beat the shortening and 1/2 cup sugar until smooth. Add the egg and mix until fully blended.

Add the dry mix to the wet mixture. Pour in the milk and stir just until you don’t see dry flour—don’t overmix.

Gently fold in the apricot and walnuts with a spatula so the fruit stays in pieces.

Divide batter into the muffin cups. Sprinkle a little sugar on top if you like. Bake 18–22 minutes, until a toothpick comes out clean.

Let the muffins rest in the pan for 5 minutes, then move to a rack. Serve warm or at room temperature.