Orange Apricot Grape Nut Muffins
Brighten your mornings with these flavorful Orange Apricot Grape Nut Muffins, a wholesome treat packed with vibrant citrus notes and hearty textures. This recipe combines the zest of freshly grated orange, the sweetness of chopped dried apricots, and the crunch of Grape Nuts cereal for a delightful, nutrient-dense twist on classic muffins. Made with a blend of buttermilk and freshly squeezed orange juice for a tender crumb, these muffins strike the perfect balance between tangy and sweet. Quick to prepare in just 15 minutes and baked to golden perfection, they’re perfect for busy mornings, brunch spreads, or an on-the-go snack. Ideal for those seeking a unique muffin recipe with a mix of crunchy and fruity elements, these muffins are sure to become a household favorite.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup Grape Nuts cereal
- 0.75 cup apricots (dried, chopped)
- 1 tablespoon orange zest (finely grated)
- 0.5 cup orange juice (freshly squeezed)
- 0.5 cup buttermilk
- 4 tablespoons unsalted butter (melted and cooled)
- 1 large egg
- 0.5 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Stir in the Grape Nuts cereal, chopped dried apricots, and orange zest. Mix well to ensure the dried ingredients are evenly distributed.
In a separate medium bowl, whisk together the orange juice, buttermilk, melted butter, egg, granulated sugar, and vanilla extract until smooth and well combined.
Pour the wet mixture into the dry ingredients and gently stir until just combined. Be careful not to overmix, as this can make the muffins tough.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely or serve warm.
Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
2411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.8 g | 81% | |
| Saturated Fat | 34.3 g | 172% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 359 mg | 120% | |
| Sodium | 3361 mg | 146% | |
| Total Carbohydrate | 432.5 g | 157% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 189.9 g | ||
| Protein | 45.3 g | 91% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 316 mg | 24% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 2650 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
