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    Apricot-Wheat Germ Muffins

    WebMD Recipe from

    Apricot-Wheat Germ Muffins

    Nutty toasted wheat germ and tangy dried apricots give these muffins a homey, satisfying flavor. Plumping dried fruit before adding it to the batter keeps the muffins moist.

    This Recipe Is:
    Prep: 30 minutes | Total Time: 1 hour
    • 3/4   cup
      dried apricots, chopped
    • 1/2   cup
      orange juice, divided
    • 1   cup
      whole-wheat flour
    • 3/4   cup
      all-purpose flour
    • 3/4   cup plus 1 tablespoon
      toasted wheat germ, divided
    • 1 1/2   teaspoons
      baking powder
    • 1/2   teaspoon
      baking soda
    • 1/4   teaspoon
    • 2  
      large eggs
    • 1/2   cup
      packed light brown sugar
    • 1   cup
      buttermilk, (see Tip)
    • 1/4   cup
      canola oil
    • 2   tablespoons
      freshly grated orange zest
    • 1   teaspoon
      vanilla extract
    1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
    2. Combine apricots and 1/4 cup orange juice in a small bowl. Cover with vented plastic wrap and microwave on High for 1 minute. (Alternatively, bring to a simmer in a small saucepan. Remove from the heat.) Set aside to plump.
    3. Whisk whole-wheat flour, all-purpose flour, 3/4 cup wheat germ, baking powder, baking soda and salt in a large bowl.
    4. Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in buttermilk, oil, orange zest, vanilla and remaining 1/4 cup orange juice. Add to the dry ingredients and mix with a rubber spatula just until moistened. Add the plumped apricots and juice and mix just until blended. Scoop the batter into the prepared muffin cups. Sprinkle with remaining 1 tablespoon wheat germ.
    5. Bake the muffins until lightly browned and the tops spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.


    Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: the ratio is 1 tablespoon lemon juice or vinegar to 1 cup milk.
    Nutritional Information

    Makes: 1 dozen muffins
    • Calories220
    • Fat7 g
      • Saturated fat1 g
    • Cholesterol36 mg
    • Carbohydrates34 g
      • Dietary fiber3 g
    • Protein7 g
    • Sodium185 mg
    * Nutritional Guidelines based on the USDA's MyPlate Standards.


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