Ingredients for Apricot And Chevre Muffins
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 4 tablespoons butter
- 1 cup finely chopped shallots
- ½ cup chopped dried apricots
- 2 tablespoons honey, plus more for drizzling
- 4 ounces soft goat cheese (chevre)
- ¼ cup packed light brown sugar
- 2 large eggs
- ½ cup half-and-half
- 1 tablespoon chopped fresh thyme
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How to Make Apricot And Chevre Muffins
- Preheat oven to 400°F (200°C). Line a 15-cup muffin tin with paper liners.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt. Set aside.
- In a large skillet, melt 2 tablespoons butter over medium heat. Add 1 cup finely chopped shallots and cook until softened, about 3-5 minutes.
- Stir in ½ cup dried apricots (chopped) and 2 tablespoons honey. Cook for 1 minute, then remove from heat and set aside.
- In a large bowl, cream together the remaining 2 tablespoons of butter and 4 ounces of soft goat cheese using an electric mixer until light and fluffy (about 30 seconds).
- Add ¼ cup packed light brown sugar and beat until combined.
- Beat in 2 large eggs one at a time, mixing well after each addition.
- Gradually add the dry ingredients (flour mixture) and ½ cup half-and-half to the wet ingredients, alternating between the two and mixing until just combined. Do not overmix.
- Stir in the apricot mixture and 1 tablespoon of chopped fresh thyme.
- Fill each muffin cup about two-thirds full.
- Bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
- Serve warm. Drizzle with extra honey, if desired.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
44g
Fat
11g
Carbs
8g
