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Whole Wheat Apricot Muffins

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



  • 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.


Calories: 160kcal | Carbohydrates: 27g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 27mg | Sodium: 200mg | Fiber: 3g | Sugar: 10g