Orange Apricot Muffins Recipe

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Orange zest enhances the apricot flavor of these muffins shared by Lois Gelzer from Standish, Maine. "Sometimes, I substitute raisins, chopped dates or other dried fruit for the apricots," she writes.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings


  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup 2% milk
  • 1/4 cup canola oil
  • 1/2 to 3/4 cup chopped dried apricots
  • 2 teaspoons grated orange peel

Nutritional Facts

1 each: 187 calories, 6g fat (1g saturated fat), 38mg cholesterol, 190mg sodium, 29g carbohydrate (12g sugars, 1g fiber), 4g protein.


  1. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the eggs, milk and oil. Stir into dry ingredients just until combined. Fold in apricots and orange peel. Fill paper-lined muffin cups two-thirds full.
  2. Bake at 400° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
Originally published as Apricot Muffins in Quick Cooking May/June 2002, p55

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lnorkus User ID: 4130294 49287
Reviewed Feb. 6, 2010

"The muffin could use a topping but the muffin is tasty."

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