Randy Mayor; Melanie J. Clarke
1 dozen (serving size: 1 muffin)

These muffins are best served warm, so reheat before serving if you've made them a day or two ahead. Wrap the muffins in aluminum foil, and heat at 350° for 10 to 15 minutes. Try varying the recipe by using dried fruit in place of the apricots--dried cherries or dates, for instance.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, orange rind, baking soda, and salt in a large bowl, stirring with a whisk; make a well in center of mixture. Combine buttermilk, butter, vanilla, and egg; add to flour mixture, stirring just until moist. Fold in apricots.

Step 3

Spoon batter into 12 muffin cups coated with cooking spray. Bake at 375° for 15 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan, and place on a wire rack.

Ratings & Reviews

JLang6's Review

May 20, 2012
We didn't have any apricots so I followed what a previous poster did and used dried cherries. We have a ton of pistachios and I always like to add a bit of protein, so I added 2/3 cup to the mix. I think they could do with a bit of spice, but otherwise they are very nice.

JaniceT's Review

January 17, 2010

laugh462's Review

February 04, 2009
We love these--they are our go-to whole wheat muffin. We use dried cherries and as much grated orange peel as you get from one orange, and it makes a huge difference. Very good! Have never made these with apricot, but I think the tartness of the cherries works.