Choco-Apricot Muffins
photo by Rainette
- Ready In:
- 40mins
- Ingredients:
- 17
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
- 473.18 ml all-purpose flour
- 78.78 ml granulated sugar
- 78.78 ml packed light brown sugar
- 9.85 ml baking powder
- 2.46 ml baking soda
- 2.46 ml salt
- 236.59 ml sour cream
- 118.29 ml butter, melted and slightly cooled
- 2 large eggs
- 7.39 ml vanilla extract
- 2.46 ml almond extract
- 236.59 ml semi-sweet chocolate chips
- 177.44 ml dried apricot, chopped
- 157.80 ml sliced almonds
-
Filling and Topping
- 59.14 ml sugar
- 1.23 ml ground cinnamon
- 78.78 ml apricot preserves
directions
- Preheat oven to 375°F.
- Grease and flour 12 cup muffin tin.
- In a large bowl whisk the first 6 ingredients. In a small bowl mix the sour cream, melted butter, eggs and extracts until smooth. Add the wet ingredients to the dry until combined, fold in chocolate chips, nuts, and dried apricots.
-
For the Filling:
- Combine the sugar and cinnamon in a small bowl. Spoon half the batter in prepared muffin tin. Place a dollop of preserves in center of the batter and top with remaining batter. Sprinkle with sugar mixture and bake until toothpick inserted in center comes out clean, 20 to 25 minutes. Cool in tim for 5 minutes and transfer to cooling rack to cool off completely.
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Reviews
-
Oh....my....goodness!! These are heavenly in my opinion. My husband doesn't like apricot but just told me these are the best muffins I've made so far. I didn't do the filling or glaze but don't feel like I've missed out on anything. These are just fantastic and will be made time and time again at our house! I can't rave about them enough!