White Chocolate Apricot Muffins


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A truly unique combination of ingredients, these muffins are delicious and surprising.

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Serving Size / Yield

12 muffins


  • 1 3/4 C. all-purpose flour
  • 1/2 C. sugar
  • 1 Tbs. minced crystallized ginger
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 oz. premium white baking chocolate, finely chopped
  • 3/4 C. 1% low-fat milk
  • 3 Tbs. butter, melted
  • 1 large egg, lightly beaten
  • 1/2 C. apricot preserves
  • 1 Tbs. sugar

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Preheat oven to 400 degrees F. Lightly spoon flour into dry measuring C.; level with a knife. Combine flour and next 5 ingredients (flour through chocolate) in a medium bowl; stir well with a whisk. Make a well in center of mixture. Combine milk, butter, and egg; stir well with a whisk. Add to flour mixture, stirring just until moist. Spoon about 1 Tbs. batter into each of 12 muffin C. coated with cooking spray. Spoon 2 tsp. preserves into center of each muffin C. (do not spread over batter); top with remaining batter. Sprinkle evenly with 1 Tbs. sugar. Bake at 400 degrees F for 22 minutes or until muffins spring back when touched lightly in center. Remove from pan. Cool completely on wire rack.

Yield: 1 dozen muffins

Source: Cooking Light magazine 

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