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Information

Course: snack
Total time: under 1 hour
Skill level: Easy
Cost: Moderate
Yield: Makes 12 muffins
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Notes

I love to whip together muffins for Sunday breakfast. This recipe is one that I make often. You can vary the dried fruit, depending on your mood or what you’ve got on hand.

Ingredients

  • 1¾ cups (425 mL) all purpose flour
  • ½ cup (125 mL) unsweetened Dutch-process cocoa powder, sifted
  • 2 tsp (10 mL) baking powder
  • ¼ tsp (1 mL) salt
  • 1 cup (250 mL) granulated sugar
  • 2 eggs
  • ¾ cup (175 mL) milk
  • ½ cup (125 mL) vegetable oil
  • 2 tsp (10 mL) vanilla
  • 5 oz (150 g) semisweet chocolate, coarsely chopped
  • 2/3 cup (150 mL) coarsely chopped dried apricots
  • 2 tbsp (25 mL) granulated sugar
  • 12-cup muffin pan, lined with paper liners

Directions

Preheat oven to 375°F (190°C).

1. In a medium bowl, mix together flour, cocoa powder, baking powder and salt.

2. In a large bowl, mix together sugar, eggs, milk, oil and vanilla. Mix in dry ingredients just until combined. Fold in chocolate and apricots. Scoop batter into prepared muffin cups.

3. Topping: Sprinkle with sugar.

4. Bake in preheated oven for 22 minutes or until a tester inserted into center comes out clean. Let muffins cool in pan on a wire rack for 5 minutes. Transfer to rack and let cool completely.

Variation

Substitute dried cherries for the apricots.

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Nutritional Information

Nutrients per serving

327kcal (16%)
82mg (8%)
0mg (0%)
32mcg RAE (1%)
234mg
41mg
5g
30g
3g
48g
37mg (12%)
151mg (6%)
4g (18%)
15g (23%)
2mg (12%)