Ingredients for White Chocolate Apricot Muffins
- 2 cups all-purpose flour
- 1 cup granulated sugar (for batter) and 1 tablespoon granulated sugar (for topping)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup milk
- 1/4 cup melted unsalted butter
- 1 large egg
- 1 teaspoon apricot preserves per muffin
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How to Make White Chocolate Apricot Muffins
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease and flour.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1 cup white chocolate chips.
- Make a well in the center of the dry ingredients.
- In a separate bowl, whisk together 1 cup milk, 1/4 cup melted unsalted butter, and 1 large egg.
- Pour the wet ingredients into the well of the dry ingredients and gently stir until just combined. Do not overmix.
- Fill each muffin cup about 2/3 full with batter.
- Add 1 teaspoon of apricot preserves to the center of each muffin.
- Top with the remaining batter, ensuring the preserves are mostly covered.
- Sprinkle the tops with 1 tablespoon of granulated sugar.
- Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
60g
Fat
10g
Carbs
10g
