White Chocolate-Apricot Muffins Recipe

Name: White Chocolate-Apricot Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups all-purpose flour; 1/2 cup sugar; 1 tablespoon minced crystallized ginger; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 2 ounces premium white baking chocolate, finely chopped; 3/4 cup 1% low-fat milk; 3 tablespoons butter or stick margarine, melted; 1 large egg, lightly beaten; Cooking spray; 1/2 cup apricot preserves; 1 tablespoon sugar

Servings: persons

1 3/4 cups all-purpose flour
1/2 cup sugar
1 tablespoon minced crystallized ginger
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 ounces premium white baking chocolate, finely chopped
3/4 cup 1% low-fat milk
3 tablespoons butter or stick margarine, melted
1 large egg, lightly beaten
Cooking spray
1/2 cup apricot preserves
1 tablespoon sugar

1
Preheat oven to 400u00b0.
2
Lightly spoon flour into dry measuring cups; 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.
3
Spoon about 1 tablespoon batter into each of 12 muffin cups coated with cooking spray. Spoon 2 teaspoons preserves into center of each muffin cup (do not spread over batter); top with remaining batter. Sprinkle evenly with 1 tablespoon sugar.
4
Bake at 400u00b0 for 22 minutes or until muffins spring back when touched lightly in center. Remove from pan. Cool completely on wire rack.

524

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.

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

You need 12 ingredients. The key ingredients include: 1 3/4 cups all-purpose flour, 1/2 cup sugar, 1 tablespoon minced crystallized ginger, 1 1/2 teaspoons baking powder, and more.

Yes, White Chocolate-Apricot 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.

White Chocolate-Apricot Muffins

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