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Whole Wheat Apricot Muffins

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Whole Wheat Apricot Muffins

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Course: Breakfast
Cuisine: American
Keyword: Whole Wheat Apricot Muffins
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 12
Calories: 160kcal


  • 12 standard cupcake liners
  • 1 none cooking spray
  • 4 tablespoon butter, unsalted
  • 2 medium orange
  • 2/3 cup flour, all-purpose
  • 1 cup flour, whole wheat
  • 1/2 cup sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • 2 medium apricot


  • Preheat oven to 375° F. Place cupcake liners into a muffin pan and spray with cooking spray.
  • Melt butter, then allow to cool slightly. Zest one orange and finely chop apricots; set aside.
  • Whisk together flours, sugar, 1 ¼ teaspoon orange zest, baking soda, and salt in a large bowl. Make a well in center of the mixture.
  • In a separate bowl, combine buttermilk, butter, vanilla, and egg; add to flour mixture, stirring just until moistened.
  • Fold in apricots, then spoon batter into prepared muffin cups.
  • Bake for 15 minutes or until muffins spring back when touched.
  • Cool slightly, then remove from pan and transfer to a wire rack; cool completely before serving.
  • Serve with orange wedges on the side.
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Calories: 160kcal | Carbohydrates: 27g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 27mg | Sodium: 200mg | Fiber: 3g | Sugar: 10g

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