Fresh Apricot Muffins
These soft, pillowy apricot muffins are bursting with fresh apricots. Tangy Greek yogurt highlights the juicy apricot's tart flavour and adds lots of moisture.
Servings: 12
Ingredients
- 2 cups flour
- ¼ cup granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- 1 ¼ cups full-fat plain greek yogurt
- ½ cup melted butter
- ½ cup packed brown sugar or coconut sugar is really yummy with apricot!
- ¼ cup milk
- 1 egg
- 1 tsp vanilla extract
- 1 cup 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.
Nutrition
Calories: 213kcal | Carbohydrates: 31g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 247mg | Potassium: 85mg | Fiber: 1g | Sugar: 15g | Vitamin A: 520IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg