"Even with low-calorie and low-fat ingredients, these apricot muffins are bursting with fresh flavors for breakfast or brunch." — SMUCKER'S®
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Crisco® Original No-Stick Cooking Spray
Pillsbury BEST® All Purpose Flour
SPLENDA® No Calorie Sweetener, granulated
Crisco® Pure Canola Oil
Smucker's® Apricot Sugar Free Preserves, plus additional for spreading on tops of muffins
Really good if you want something quick and easy.... I like to add a little more preserves to the muffins
Ugh! I doubled the recipe because of all the great reviews & followed it EXACTLY. When I checked on the muffins after 15 minutes they were almost burnt. They did not taste of apricots at all, but they did have a weird after taste. Bummer because i really wanted to love these!
I've made this with Sugar-Free Raspberry Preserves and it came out great. Good warm or cold.
I used orange marmalade and vanilla extract, instead of almond. They were delicious.
I love this!!! I used Strawberry instead of Apricot because that's what I had on hand and I used mini muffin tin also.
A great simple muffin.
I made this with homemade strawberry rhubarb jam. The taste was okay, and it smelled delicious but I found that the muffins were so thick I was full before I could finish one.
OMG these are amazing!!! I didn't have apricot preserves, so I used sugar free orange marmalade. I used half all purpose white flour, and half Atkins Baking Mix, and I used vanilla in place of almond extract. They are soooo good, moist, tasty, I can't wait to make them again. Thanks for the awesome recipe!
These muffins were just too bland for my taste. I made the mini version so maybe the large ones would be better.
* Percent Daily Values are based on a 2,000 calorie diet.
Apricot Breakfast Muffins
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 50
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