Ingredients for Double Chocolate Apricot Muffins
- 2 cups all-purpose flour
- Unsweetened Cocoa Powder
- 2 teaspoons baking powder
- ½ teaspoon salt
- Granulated Sugar
- 2 large eggs
- Low Fat Milk
- Vegetable Oil
- 1 teaspoon vanilla extract
- Semi Sweet Chocolate Chips
- Dried Apricot
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How to Make Double Chocolate Apricot Muffins
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a medium bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 2 teaspoons baking powder, and ½ teaspoon salt.
- 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.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in 1 cup semi-sweet chocolate chips and 1 cup chopped dried apricots (or cranberries/cherries).
- Fill each muffin liner about ¾ full.
- Sprinkle the tops of the muffins with coarse sugar (optional).
- Bake for 22-25 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
5 g
Sugar
109g
Fat
15g
Carbs
14g