Double Chocolate Apricot Muffins

Total Time
Prep 10 mins
Cook 22 mins

Adapted from "125 Best Chocolate Recipes". Delicious chocolate muffins with dried apricots (you can substitute for dried cranberries or cherries) if you wish!). I replaced half of the vegetable oil by light sour cream to lighten them a bit. Makes 12 big muffins.

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Grease or put paper liners in 12-cup muffin pan.
  3. In a small bowl, mix together flour, cocoa powder, baking powder and salt.
  4. In a large bowl, mix together sugar, eggs, milk, oil and vanilla. Mix in dry ingredients just until combined. Fold in chocolate and apricots. Scoop batter into prepared muffin cups.
  5. Topping: sprinkle with sugar.
  6. Bake in preheated oven for 22 minutes or until a tester inserted into center comes out clean. Let muffins cool in pan on a wire rack for 5 minutes. Transfer to rack and let cool completely.


Most Helpful

What great CHOCOLATE muffins! The chopped apricots add a wonderful little fruity burst inside all that chocolate.... YUM! A reduced the sugar to 1/2 cup and forgot to sprinkle sugar on the tops, but that really doesn't make any difference. I will make these again and again... Thanks, Redsie!

igolf February 24, 2008

I used dried apricots. I used 3/4 cup sugar. But if I do them again, I'll reduce to 1/2 cup. Cause with the chocolate, they're very sweet. I omitted the topping. I should have removed them from the oven after 22 minutes. I was not sure if they were baked cause of the chocolate on the toothpick. So I left them 3 minutes more. It was too much. They're a bit dry. It's my fault. They have a great chocolate taste :P Thanks Redsie :) Made for market tag.

Boomette December 21, 2007

These were so moist and chocolately. I used dried cranberries in the mix. Will use this recipe again soon.

mary winecoff September 23, 2007

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