Giant Whole-Wheat Apricot Muffins

Giant Whole-Wheat Apricot Muffins


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Muffins are perfect as a breakfast item and as snacks. You can bump up the nutritional value of muffins by using whole wheat flour instead of regular flour and by adding fruits like apricots to it. The nutty flavor of the wheat flour is the perfect base for the tangy flavor of apricots. You can plump up the dried apricots by soaking them in water and then adding the same to the muffin batter in order to keep the giant whole wheat apricot muffins moist.

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Time needed

10 min preparation + 20 min cooking

Serving Size / Yield

6-8 servings


  • 2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1 cup finely chopped soaked dried apricots
  • 1 cup buttermilk
  • ½ cup refined sugar
  • ¼ cup butter
  • ½ teaspoon vanilla extract
  • 1 egg
  • 1 tablespoon oil
  • ¼ teaspoon salt

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Preheat the oven to 375 degrees Fahrenheit. Combine the flour together with sugar, baking soda and salt and mix well. Make a crater in the center of this flour mixture. Using a separate bowl, whisk together the egg, vanilla extract, butter and buttermilk and pour into the well. Combine the two using a mixing spatula and then fold in the chopped apricots. Spoon out the muffin batter into muffin cups that have been pre-coated with oil. Bake for 20 minutes until the muffins are well done. Allow them to cool on a wire rack before serving.


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