Apricot Bulgur Muffins
I know I say this every single time I come up with a new muffin recipe, but this time I truly mean it (not that I don’t always do…) These Apricot Bulgur Muffins, they’re the best darn muffins I’ve ever made!
These guys have absolutely everything I’m looking for in a good muffin: they are seriously dense, hearty and incredibly chewy! Not only that, but they also happen to be veritable nutrition powerhouse in a very tasty package.
Seriously, I don’t think I’ve ever had a muffin with so many different textures and flavors before. The addition of bulgur wheat sure adds a lot of chewiness to them, while the chia seeds add a little bit of a crunchy pop, or is that a poppy crunch? Then there’s the rolled oats, the dried apricots, the walnuts and dried coconut, every single ingredient seems to add its own little thing to the overall consistency of the muffin. And these guys sure pack A LOT of flavor, too!
They certainly make for an awesome portable breakfast or snack, and are guaranteed to keep you satisfied for a very long time!
The only problem is, they’re so darn good, it’s kinda hard to stop at just one. Well, if your name is Sonia and you happen to have a serious thing for muffins, they are anyway…
On a completely unrelated note, I just finished watching the Gilmore Girls: A Year in the Life revival series on Netflix and I am completely devastated. I don’t want to talk too much about the show, just in case some of you are watching too and haven’t gone through all the episodes yet, but let’s just say it didn’t really go down well with me.
I’m not really pleased with the way things turned out, and especially not with the way it ended; not really pleased at all. In fact, I feel like it hasn’t even really ended. I was hoping to get clear answers, I was hoping to see certain wrongs get righted, but none of that happened. Now there’re even more questions left unanswered, and wrongs that not only didn’t get righted but that now feel as though they are even wronger.
Now I’m left with some kind of a bittersweet taste in my mouth. While I really appreciated the extra time that I got to spend in Stars Hollow with my beloved characters, I feel sad, crushed and sorely disappointed, and all I want to do is spend the entire day searching the Net for answers that I know don’t even exist.
I guess I’ll have to create my very own happy ending in my mind, one that works for me… but that’s not how I roll. I like it when stories bring closure and clear endings. Happy endings.
Well, happy for me, anyway.
At least, I love what they did to Emily… (who by the way happened to be one of my favorite characters; her comeback lines are just hilarious!)
But anyway, let’s get back to the kitchen. That’ll take my mind off of Stars Hollow, if only for a little while… (although if you want to discuss in comments, I’d be more than happy to!)
To make these hearty muffins, the first thing you need to do is soak some bulgur wheat in boiling water.
Combine 1 cup of each in a medium sized bowl and let them sit for a bit, while you work on the rest of the stuff; like preheating the oven to 425°F and lining a 12 cup muffin pan with paper liners, for starters!
Then, in a separate bowl, combine whole wheat flour, rolled oats, flax seed meal, chia seeds, baking powder, baking soda, ground cinnamon and salt and mix well with a whisk until thoroughly combined.
While you’re at it, you might as well prep your add-ins, i.e chopped dried apricots, chopped walnuts and dried coconut and set them aside.
In a third bowl, combine some date paste, honey, avocado oil and buttermilk.
Whisk to combine and then add 3 eggs and whisk vigorously until they are completely incorporated.
Your bulgur should have soaked long enough by now — 5 to 10 minutes is all it takes really. So long as the water has been completely absorbed, it’s good to go.
Add it to the wet ingredients and mix well with a rubber spatula…
…then throw in the dry ingredients and stir until just incorporated, no more.
Fold in the reserved chopped apricots, walnuts and shredded coconut and again, stir until just incorporated, no more.
Delicately scrape the bowl with a rubber spatula to make sure you have all the dry ingredients mixed in.
Divide the batter equally between 12 large muffin cups. The batter will need to be mounded higher than the paper cups, so try and shape the tops into nice rounded domes. The use of a large spring-loaded ice cream scoop will make your job much easier.
Alternately, you could also divide the batter into 18 to 24 smaller muffins. Of course, you’d need to adjust cooking time accordingly.
Garnish the top of each muffin with a piece of walnut or dried apricot, if desired.
Bake in a 425°F oven for 10 minutes, then decrease the temperature to 350°F and continue cooking until the tops are nice and golden and appear set, or until a toothpick inserted in the center of a muffin comes out clean.
Note that there is a very big chance that the tops of the apricots will get pretty dark in the oven. If that happens, don’t sweat it. All you need to do is pop them out and flip them around once the muffins have cooled down a bit.
Let the muffins cool for a few minutes in the pan then remove to a wire rack to cool completely.
While these muffins are very good straight out of the oven (like really, what muffin isn’t) I find that these guys are at their best the next day, because the chia seeds will have had more time to absorb moisture and will be a tad more “poppy” and a bit less “crunchy”.
Store the finished muffins in an airtight container in a cool dry place, or in the refrigerator, for up to a week.
If you like your muffins particularly dense and chewy, then by all means, opt for the fridge!
You’ll be in for a very pleasant (yet highly nutritious) treat!
Apricot Bulgur Muffins
- 1 cup dry bulgur
- 1 cup boiling water
- ½ cup date paste
- ½ cup unpasteurized honey
- ½ cup avocado oil
- 1 cup buttermilk
- 3 large eggs
- 1-1/2 cup whole wheat flour
- 1/2 cup rolled oats
- 1/4 cup flaxseed meal
- 1/4 cup chia seeds
- 1 tbsp baking powder
- 1-1/2 tsp baking soda
- 1 tbsp ground cinnamon
- 1/2 tsp salt
- 1 cup dried apricots, chopped
- 1/2 cup walnuts, chopped
- 1/2 cup finely shredded unsweetened coconut,
- Dried apricots
- Walnut halves
- Preheat the oven to 425°F and line a 12 cup muffin pan with paper liners.
- Combine the dry bulgur and boiling water together in a bowl and let sit for 10 to 15 minutes, while you prepare the rest of the ingredients.
- In a separate bowl, combine the dry ingredients and mix well with a whisk until thoroughly combined.
- In a third bowl, combine the date paste, honey, oil and buttermilk. Whisk to combine and then add the eggs and whisk vigorously until they are completely incorporated.
- Add the soaked bulgur to the wet ingredients and mix well with a spoon or rubber spatula, then throw in the dry ingredients and stir until just incorporated, no more.
- Fold in the chopped apricots, walnuts and shredded coconut and again, stir until just incorporated, no more. Delicately scrape the bowl with a rubber spatula to make sure you have all the dry ingredients mixed in.
- Divide the batter equally between 12 large muffin cups. The batter will need to be mounded higher than the paper cups, so try and shape the tops into nice rounded domes. The use of a large spring-loaded ice cream scoop will make your job much easier. Alternately, you could also divide the batter into 18 to 24 smaller muffins. Of course, you'd need to adjust cooking time accordingly.
- Garnish the top of each muffin with a piece of walnut or dried apricot, if desired. Note that the apricots might get pretty dark in the oven. If that happens, you can always flip them around once the muffins have cooled down a bit.
- Bake in a 425°F oven for 10 minutes, then decrease the temperature to 350°F and continue cooking for 8 to 10 minutes, until the tops are nice and golden and appear set, or until a toothpick inserted in the center of a muffin comes out clean.
- Let the muffins cool for a few minutes in the pan then remove to a wire rack to cool completely.
- Store in a cool dry place or in the refrigerator in an airtight container for up to a week.
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
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13 Comments on “Apricot Bulgur Muffins”
Now these are some wonderful flavors I am sure. I don’t think I have ever used bulgar. I need to get some. Does a regular grocery store carry it? The link didn’t work when I clicked on it. I love whole wheat, dried apricots, walnuts, and coconut. YUM!!
Yikes, sorry about that Charlotte, it’s all fixed now. Regular grocery stores do normally carry it, but I always get mine at Bulk Barn. When all else fails, try an ethnic grocery store, they will definitely have it.
I found Bob’s Red Mill Whole Grain Red Bulgur at Kroger. I hope this will work. I bought more dates to make the date paste. Never made it before. I wondered if prunes would work if a person didn’t have dates. Or raisins??
Oh, BRM’s bulgur will work perfectly well, I’m sure of that. As for making paste exclusively out of prunes or raisins, I’ve never tried it before, but I’m pretty sure it could do the trick. Please let me know how the muffins turn out if you end up making them, I’d really love to know!
I made them this morning. I can say with a capital word they are DELICIOUS. One thing I am concerned about is my bulgar. It had some hard still in it after soaking at least 15 mins. I had about 1 T water in the bottom but I didn’t put it in the muffins. I also got 24 plus a thin small loaf. My muffin pans must be smaller. That is good because I can eat 2 instead of one. Ha!! Also, the only thing I changed was I used coconut oil because that is what I had. Not the kind that taste like coconut though.
My husband loves them and said even likes the crunch from the bulgar. Such a good breakfast or snack.
Thanks for all you do.
Perhaps your bulgur was coarser than mine? Maybe that’s why… I used fine bulgur, perhaps I should specify that in the recipe. Still, I’m happy to hear that the muffins were to your and your husband’s liking. And coconut oil is a brilliant idea! Even the kind that tastes like coconut. I’ll have to give it a try!
And thank you for being here, Charlotte!
I have everything that I need to make these beauties except the dates (for the date paste) I was wondering if you can substitute a equal amount of honey or? With good results? Thank you for the healthy and unique new muffin recipe!
There already is a fairly large amount of honey in the recipe, Mary Beth, I’m not sure that adding more would work all that great. Personally, I wouldn’t do it. I think it’s worth getting the dates and making the paste!
Wow! Those are some amazing photos of those muffins. I’m in LOVE. I’m so glad I clicked on the link from Climbeatcyclerepeat haha. I honestly never would’ve thought to use bulgur in a muffin recipe, but now I’m thinking I should give it a shot, especially since there are so many other healthy tasty ingredients in this muffin 🙂
Thank you so much for your kind words, Hayley. If you like dense muffins, then you will be all over these guys! I certainly hope that you will give the recipe a shot; and make sure to let me know how you liked them if you do! 🙂
My sister works in a mall town by Waterloo, at her office they bring muffins from a lady who makes them at home ,and they sell really fast ,one day she got one for me ,I tasted it and it was not flour but bulgur that she had used,I am going to try making these .thank you
Wow!! These muffins are AMAZING!! Filled with super goodness, flavor, fiber & B complex vitamins. I added some dried cherries to the batter simply because I needed to use them. Turned out great.
I put some muffins in the freezer to take on hikes. Great carbs to keep you fueled when enjoying the great outdoors.
Real happy to hear! Thanks for the awesome feedback, Sally. I sincerely appreciate it!