Double Chocolate Apricot Muffins Recipe

Indulge in the decadent delight of Double Chocolate Apricot Muffins! This recipe, adapted from "125 Best Chocolate Recipes," creates moist and fluffy muffins bursting with rich chocolate flavor and the sweet tang of dried apricots. Easily customizable – swap apricots for cranberries or cherries! We've added a touch of light sour cream to make them even lighter and fluffier. Get ready for 12 irresistible, perfectly sized muffins.

Prep Time 20 mins
Cook Time 32 mins
Calories 299.5 kcal
Protein 9g
Rating 5.0 (3 Reviews)
Double Chocolate Apricot Muffins 13

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Double Chocolate Apricot Muffins

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How to Make Double Chocolate Apricot Muffins

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 2 teaspoons baking powder, and ½ teaspoon salt.
  3. In a large bowl, cream together 1 cup granulated sugar and ½ cup (1 stick) unsalted butter until light and fluffy. Beat in 2 large eggs one at a time, then stir in 1 cup milk, ½ cup vegetable oil, and ½ cup light sour cream. Add 1 teaspoon vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Fold in 1 cup semi-sweet chocolate chips and 1 cup chopped dried apricots (or cranberries/cherries).
  6. Fill each muffin liner about ¾ full.
  7. Sprinkle the tops of the muffins with coarse sugar (optional).
  8. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
  9. 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

5 g

Sugar

109g

Fat

15g

Carbs

14g

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