Ingredients for Apricot Orange Yogurt Muffins
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup plain yogurt (Greek or regular)
- 1/2 cup (1 stick) melted unsalted butter
- 1 cup chopped dried apricots
- zest of 1 orange
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How to Make Apricot Orange Yogurt Muffins
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon ground nutmeg, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
- In a separate bowl, whisk together 2 large eggs, 1 cup plain yogurt (Greek or regular), and 1/2 cup (1 stick) melted unsalted butter.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- Gently fold in 1 cup chopped dried apricots and the zest of 1 orange.
- Fill each muffin cup about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
73g
Fat
24g
Carbs
13g
