Apricot-Filled Muffins Recipe

Name: Apricot-Filled Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: nonstick cooking spray; 1 cup flour or 1 cup whole wheat pastry flour; ½ cup soy flour; ½ cup sugar or ½ cup Splenda sugar substitute; 1 teaspoon baking powder; 1 teaspoon cinnamon; ¼ teaspoon baking soda; ⅛ teaspoon salt; ¾ cup buttermilk; 1 egg; 3 tablespoons canola oil; ¼ cup apricot fruit spread

Servings: persons

nonstick cooking spray
1 cup flour or 1 cup whole wheat pastry flour
½ cup soy flour
½ cup sugar or ½ cup Splenda sugar substitute
1 teaspoon baking powder
1 teaspoon cinnamon
¼ teaspoon baking soda
⅛ teaspoon salt
¾ cup buttermilk
1 egg
3 tablespoons canola oil
¼ cup apricot fruit spread

1
Lightly coat 12 muffins cups with nonstick spray; set aside.
2
Stir together flour, soy flour, sugar, baking powder, cinnamon, baking soda, and salt in a medium bowl; set aside.
3
Combine buttermilk, egg, and oil in another bowl or large measuring cup.
4
Add buttermilk mixture all at once to flour mixture, stir just until moistened (batter will be stiff).
5
Spoon about half of the batter into prepared muffins cups, filling each about one-third full.
6
Place about 1 teaspoon of the spreadful fruit in the center of batter in each cup(if necessary make an indentation in batter with the back of spoon & put in fruit).
7
Top the remaining batter, dividing equally; muffin cups will be about two-thirds full.
8
Bake in a 400 degree oven for 15 to 18 minutes or until golden.
9
Cool in muffin cups on wire rack for 5 minutes, Remove muffins; serve warm.

705

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: nonstick cooking spray, 1 cup flour or 1 cup whole wheat pastry flour, ½ cup soy flour, ½ cup sugar or ½ cup Splenda sugar substitute, and more.

Yes, Apricot-Filled Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Apricot-Filled Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions