I’m fully aware that this blog has an inordinate number of muffin recipes. But, in all fairness, these are PERFECT MUFFINS, and they are exactly the right answer to any gloomy day. My daughter is away at college and at least once a month I send her a care package of muffins. They are frequently a small bright spot in an otherwise harrowing day filled with studying, midterms, and always feeling like you are at least one step behind.
Remember those days? Always being one step behind? Maybe you’re there now. But muffins like these, studded with bright and cheerful dried apricots and creamy and sweet chocolate chips, might just take your day up a notch or two.
These are soft, lightly sweet and a little different with the sprinkling of apricots. Feel free to add nuts or swap out the white chips for dark ones and go a slightly different direction.
Apricot Chocolate Chip Muffins
(GF and AP Versions)
This is an S&C original recipe
Makes 10-11 muffins depending on how full you make the muffin cups
2 cups GF or All Purpose flour (do not pack flour, lightly scoop)
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
For GF muffins only, add 3/4 tsp Xanthan gum if your flour does not already have it.
1/2 cup Canola oil
1 5.3 oz carton of vanilla yogurt (dairy free works well here too)
1/4 cup milk or almond milk
3 tablespoons melted butter (or Earth Balance if making dairy free)
1 cup of chopped dried apricots
3/4 cup white or dark chocolate chips
optional: 1/2 cup sliced toasted almonds
Preheat your oven to 375 degrees Fahrenheit. Line a muffin tin with paper liners.
In a large mixing bowl, whisk together flour through salt. In a medium-sized bowl or large liquid measuring cup, whisk together eggs, oil, yogurt and milk. Add liquid ingredients to dry ingredients and stir together. Add the melted butter/margarine and stir. IF you are making GF muffins, feel free to whisk and beat the batter together. Do not beat if using all purpose flour because it will increase gluten and thus the muffins will be tough.
Stir in the apricots and chocolate chips. Fill muffin liners 2/3 full. If you are adding the sliced almonds, sprinkle about one tablespoon of almonds on top of each muffin.
Bake for 15 minutes at 375 and then turn down to 350 for the last five minutes Total baking time is about 20 minutes or until muffins are golden and slightly firm to the touch.