Apricot-Graham Muffins

14  Ratings
  • 15 min prep
  • 40 min total
  • Makes 12 servings.

Apricot-Graham Muffins Recipe


  • 1 can (8-1/2 oz.) apricot halves, undrained
  • 1 egg
  • 2/3 cup fat-free milk
  • 18 HONEY MAID Low Fat Honey Grahams, finely crushed (about 3 cups)
  • 1 Tbsp. baking powder
  • 2 Tbsp. apricot preserves


  • Heat  oven to 375°F.
  • Drain  apricots, reserving liquid. Chop apricots. Beat egg, reserved apricot liquid and milk in medium bowl with whisk until well blended. Add combined graham crumbs and baking powder; stir just until moistened. Gently stir in apricots.
  • Spoon  into 12 paper-lined muffin cups, filling each 2/3 full.
  • Bake  18 to 20 min. or until lightly browned. Let stand in pan 5 min.; remove to wire rack. Cut small hole in top of each muffin; fill with preserves. Cool slightly.

Recipe Tips

SubstituteSubstitute 1 can (8 oz.) diced peaches for the apricots.

Make it EasyUse a blender or food processor to easily crush the grahams into crumbs.

Special ExtraTo add a simple powdered sugar glaze, stir 2 Tbsp. milk or water into 1-1/2 cups powdered sugar until well blended. Drizzle over warm muffins. Let stand until glaze is firm.


Nutrition Information

Makes 12 servings.

Nutrition per serving:

    • Calories 120 
    • Total fat 1.5 g
    • Saturated fat 0 g
    • Cholesterol 20 mg
    • Sodium 280 mg
    • Carbohydrate 24 g
    • Dietary fiber 1 g
    • Total sugars 10 g
    •     Includes added sugars n/a
    • Protein 3 g
    • Vitamin A 8 %DV
    • Vitamin C 2 %DV
    • Vitamin D n/a
    • Calcium 8 %DV
    • Iron 4 %DV
    • Potassium n/a
    • n/a indicates that data is not available

This recipe features:

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