Orange apricot muffins

It’s been ages since I made muffins, and with a couple of oranges in the refrigerator and dried apricots in the pantry I had my mission: orange apricot muffins!


Adapted from Orange-Apricot Muffins (Basic Muffin variation) from The Laurel’s Kitchen Bread Book

Process notes


  • 195 gm freshly-milled hard white wheat flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp powdered milk
  • 3 tbsp canola oil
  • 3 tbsp honey
  • 1/2 c chopped dried apricots
  • 1 c juice from 1 1/2 large oranges
  • zest from 1 orange
  • 1/2 tsp almond oil


  1. Preheat oven to 375°. Grease 12-cup muffin tin.
  2. Sift dry ingredients together. Stir honey into oil. Add apricots, orange juice, zest, and almond oil.
  3. Stir dry ingredients into liquid ingredients.
  4. Spoon into muffin tin. Bake about 25 min.


They could have been baked another minute or so because they were a little undone in the middle. They came out of the pan perfectly though!

I think they’re a little too bitter, but overall very good. The apricot pieces don’t do much for me — they’re a little tough and not as flavorful as I had expected.

I’d love to try the Basic Muffin recipe with different mix-ins to experiment with other flavors.