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Apricot Streusel Muffins

Streusel originated in Germany. It is a crumb topping that was first popularized northern Europe.

The word streusel comes from the terms strewn, scattered or sprinkled. Most streusel toppings are a mixture of flour, butter and white sugar, often with a touch of cinnamon added.

Crumb cakes and muffins were sometimes called Streuselkuchen in Germany. They are cakes made of yeast dough covered with a sweet crumb topping referred to as streusel. It is popular in Polish, German, and Jewish cuisines.

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RECIPE:  Apricot Streusel Muffins

  • Prep Time:  15 minutes
  • Cook Time: 20  Minutes
  • Yield:  12 muffins
  • Difficulty Level:  Beginner/Easy

Filled with apricot filling, these Apricot Streusel Muffins are yummy moist muffins, topped with a delicious sprinkle of streusel.

Recipe courtesy of Solo Foods


Crumb Topping:

1⁄4 cup all-purpose flour

2 tablespoon butter or margarine softened

3 tablespoon brown sugar

Graham Cracker crust:

1 1/2 cups graham crackers crumbs, crushed finely

4 tablespoons melted butter

3 tablespoons of sugar


2 cup all purpose flour

3 tablespoon vegetable oil

2⁄3 cup granulated sugar

3⁄4 cup orange juice

1 can Solo Apricot Cake and Pastry Filling or 1 jar Baker Apricot Filling

1 tablespoon baking powder

1 teaspoon cinnamon

1 tablespoon baking powder

1⁄2 teaspoon salt

1 egg

1⁄2 cup chopped pecans


1) To bake this apricot muffin recipe, preheat oven to 400° F. Line 12-cup muffin pan with paper cupcake liners and set aside.

2) To make the crumb topping for these apricot muffins, stir flour and brown sugar in small bowl until blended. Cut in butter until mixture resembles coarse crumbs and set aside.

3) To make the apricot muffins, stir in flour, granulated sugar, baking powder, cinnamon and salt in medium-size bowl until blended. Beat egg, oil, and orange juice in separate bowl until blended. Make well in center of dry ingredients and pour in egg mixture.

4) Stir just until dry ingredients are moistened. Stir in apricot filling and pecans. Spoon batter into prepared muffin cups, filling cups about three-fourths full.

5) Sprinkle reserved crumb topping over muffins.

6) Bake 20 to 22 minutes or until toothpick inserted in center of muffin comes out clean. Cool the apricot muffins in pan on wire rack 5 minutes. Remove the apricot muffins from pan and serve warm or cool completely on rack.

Ready in 35 minutes

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Nothing says Home like the smell of baking

7 Speed Stand Mixer, Blue

Acknowledgement:  Home Baking Association
Cottage Core Home would like to thank and acknowledge The Home Baking Association (HBA) for being a valuable resource who supports home baking