Apricot and Chevre Muffins Recipe

Name: Apricot and Chevre Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; ½ teaspoon salt; 4 tablespoons butter; ⅓ cup finely chopped shallot; 1 cup snipped dried apricot; 2 tablespoons honey; ¼ cup semi-soft goat cheese (chevre, 2 ounces); ¼ cup packed brown sugar; 2 eggs; ¾ cup fat-free half-and-half; 1 tablespoon snipped fresh thyme; honey (optional)

Servings: persons

2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
4 tablespoons butter
⅓ cup finely chopped shallot
1 cup snipped dried apricot
2 tablespoons honey
¼ cup semi-soft goat cheese (chevre, 2 ounces)
¼ cup packed brown sugar
2 eggs
¾ cup fat-free half-and-half
1 tablespoon snipped fresh thyme
honey (optional)

1
Preheat oven to 400F
2
Line fifteen 2 1/2-inch muffin cups with paper bake cups; set aside.
3
In a medium bowl combine flour, baking powder, and salt; set aside.
4
In a large skillet melt 2 tablespoons of the butter over medium heat.
5
Add shallots; cook and stir until tender.
6
Stir in dried apricots and the 2 tablespoons honey; set aside.
7
In a large bowl combine the remaining 2 tablespoons butter and the goat cheese.
8
Beat with an electric mixer on medium to high speed for 30 seconds.
9
Add brown sugar; beat until combined.
10
Beat in eggs until combined.
11
Alternately add flour mixture and half-and-half to brown sugar mixture, beating after each addition just until combined.
12
Stir in apricot mixture and thyme.
13
Spoon batter into the prepared muffin cups, filling each about two-thirds full.
14
Bake in the preheated oven for 15 to 17 minutes or until tops spring back when lightly touched.
15
Cool in muffin cups on a wire rack for 5 minutes.
16
Remove from muffin cups.
17
Serve warm.
18
If desired, serve with additional honey.

501

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon salt, 4 tablespoons butter, and more.

Yes, Apricot and Chevre Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apricot and Chevre Muffins

How did you like this recipe?

Frequently Asked Questions