Apricot-Orange Whole Grain Muffins

Apricot-orange whole grain muffins are the breakfast muffin worth getting out of bed for: tangy, chewy, fragrant with citrus oil, and sturdy enough to eat with one hand while you tie your shoes with the other. Dried apricots get a quick simmer in fresh orange juice until they plump and soften, which keeps them from going leathery and robs the muffin crumb of moisture the way untreated dried fruit can.

The batter splits between whole wheat pastry flour and regular flour for the right balance of tender and hearty, with three-quarters of a cup of toasted wheat germ stirred through for nutty depth and extra fiber. Buttermilk gives the lift and tang, while canola oil keeps the crumb moist for a solid three days in an airtight tin.

A sprinkle of extra wheat germ across the tops before baking turns into a crunchy, golden-brown cap as they rise.

Kitchen Tips

• Plump the apricots the night before and refrigerate. Longer soak time means softer fruit that bakes into the muffin instead of sitting on top of it.
• Use whole wheat pastry flour if you can find it, not regular whole wheat. Pastry flour has less gluten-forming protein, which keeps muffins tender instead of brick-heavy.
• Mix the wet into the dry just until no dry streaks remain. Overmixing whole-grain batters causes tunneling and tough tops.

Variations

• Swap apricots for dried cranberries, cherries, or chopped dried figs for a different fruit profile.
• Add ½ cup of toasted chopped almonds or pecans for crunch that complements the apricot.
• Use lemon zest and juice in place of orange for a sharper, more floral citrus edge.