Choco-Apricot Muffins

Name: Choco-Apricot Muffins
Yield: Makes 12 muffins
Ingredients: 2 cups (10 ounces), all-purpose flour; 1/3 cup (2⅓ ounces), granulated sugar; 1/3 cup packed (2⅓ ounces), light brown sugar; 2 teaspoons, baking powder; 1/2 teaspoon, baking soda; 1/2 teaspoon, salt; 1 cup, sour cream; 8 tablespoons, unsalted butter, melted and cooled slightly; 2 large, eggs; 1 1/2 teaspoons, vanilla extract; 1/2 teaspoon, almond extract; 1 cup (6 ounces), semisweet chocolate chips; 3/4 cup, dried apricots, chopped; 2/3 cup, sliced almonds; 1/4 cup (1¾ ounces), sugar; 1/4 teaspoon, ground cinnamon; 1/3 cup, apricot preserves

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Appears in Cook's Country February/March 2008

Desserts or Baked Goods

Breakfast & Brunch

Quick Breads

Contest Recipes

The flavors of chocolate and apricot combine in this delicious and creative muffin recipe.

SERVESMakes 12 muffins

TIME1¼ hours

WHY THIS RECIPE WORKS

Tasters loved the unique combination of apricots and chocolate in this Choco-Apricot Muffins recipe. To keep the Choco-Apricot Muffins light, the quick bread mixing method worked best. This involved combining the dry and wet ingredients ind...

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