White Chocolate Apricot Muffins

4.2 of 5 (6)
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 168.2
  • Total Fat: 3.9 g
  • Cholesterol: 8.0 mg
  • Sodium: 195.4 mg
  • Total Carbs: 30.2 g
  • Dietary Fiber: 0.5 g
  • Protein: 3.2 g

View full nutritional breakdown of White Chocolate Apricot Muffins calories by ingredient


Great for a breakfast on the go, or a midafternoon snack! Great for a breakfast on the go, or a midafternoon snack!
Number of Servings: 12


    1 3/4 cups all-purpose flour
    1/2 cup sugar
    1/8 tsp ground ginger
    1 1/2 teaspoons baking powder
    1/2 teaspoon salt
    1/4 cup white chocolate chips
    3/4 cup fat-free milk
    3 tablespoons butter or stick margarine, melted
    1/4 cup egg substitute
    Cooking spray
    1/2 cup apricot preserves
    1 tablespoon sugar


Preheat oven to 400°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through chocolate) in a medium bowl; stir well with a whisk. Make a well in center of mixture. Combine milk, butter, and egg substitute; stir well with a whisk. Add to flour mixture, stirring just until moist.

Fill each of 12 muffin cups about 1/2 full. Spoon 2 teaspoons preserves into center of each muffin cup (do not spread over batter); top with remaining batter. Sprinkle muffins evenly with 1 tablespoon sugar.

Bake at 400° for 22 minutes or until muffins spring back when touched lightly in center. Remove from pan. Cool completely on wire rack.

Yield: 1 dozen (serving size: 1 muffin)

Number of Servings: 12

Recipe submitted by SparkPeople user THEMNEMOSYNE.

Member Ratings For This Recipe

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    So tasty! - 10/29/20

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    I wonder if I could cut out the chocolate all together and chop up some dried apricots instead. Hmm... - 9/5/07

  • no profile photo

    A good way to get something quick and easy. - 3/18/07

  • no profile photo

    Very Good
    Moist, flavorfull muffin. - 3/14/07

  • no profile photo

    Very Good
    Good breakfast for Sat and Sun - 3/13/07