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Raising Fit Kids: Healthy Nurtition, Exercise, and Weight

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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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