Apricot & Yogurt Muffins
Moist yogurt muffins studded with chopped fresh apricots.
🍽️ Makes 12
Ingredients
| 2 cups | 480 ml | flour |
| 1/4 cup | 60 ml | granulated sugar |
| 1 tsp | 5 ml | baking soda |
| 1 tsp | 5 ml | baking powder |
| 1/4 tsp | 1.3 ml | salt |
| 1 1/4 cups | 300 ml | full-fat plain greek yogurt |
| 113 g | melted butter | |
| 1/2 cup | 120 ml | packed brown sugar (or coconut sugar) |
| 1/4 cup | 60 ml | milk |
| 1 | egg | |
| 1 tsp | 5 ml | vanilla extract |
| 1 cup | 240 ml | chopped apricots, plus an additional apricot sliced for topping (optional) |
Instructions
- Preheat oven to 375ºF. Grease or line a 12-cup muffin tin with muffin papers; set aside.
- In a large bowl, whisk together flour, granulated sugar, baking soda, baking powder, and salt.
- In a separate bowl, stir together yogurt, melted butter, brown sugar, milk, egg, and vanilla. Add to dry ingredients and stir until nearly incorporated, with some floury patches remaining. Fold in chopped apricot.
- Spoon batter into prepared muffin tin. Top muffins with an additional apricot slice, if desired. Bake for 18-22 minutes, until golden brown and tops spring back when lightly pressed. Let cool a few minutes in the pan, then transfer to wire racks to finish cooling.
Note: about 3 apricots make 1 cup of cubes.