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Apricot White Chocolate Muffins

Jenny.Carolina's picture
Ingredients
  All purpose flour 2 Cup (32 tbs)
  Packed brown sugar 1⁄3 Cup (5.33 tbs)
  Sugar 1⁄3 Cup (5.33 tbs)
  Baking powder 2 Teaspoon
  Salt 1⁄4 Teaspoon
  Milk 2⁄3 Cup (10.67 tbs) (At Room Temperature)
  Butter 8 Tablespoon, melted and cooled
  Eggs 2 Large (At Room Temperature)
  Vanilla extract 1 1⁄2 Teaspoon
  Chopped dried apricots 1 Cup (16 tbs)
  White chocolate 6 Ounce, cut into 0.25 inch pieces
  Broken walnuts 3⁄4 Cup (12 tbs)
Directions

Heat the oven to 400 degrees.
Lightly butter twelve 2 7/8 by 1 3/8 inch (7 tablespoon) muffin cups.
Stir together the flour, sugars, baking powder and salt.
In another bowl combine the milk, butter, eggs and vanilla.
Make a well in the center of the flour mixture, add the milk mixture and stir just to combine.
Stir in the apricots, chocolate and walnuts.
Spoon the batter into the prepared muffin cups.
Bake for 20 to 25 minutes until the tops are lightly browned and the muffins feel cooked when touched.
Remove the tin(s) to a wire rack.
Cool for 5 minutes before removing the muffins from the cups and finish cooling on the rack.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack, Fruit Dessert
Method: 
Baked
Dish: 
Bread
Interest: 
Party

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