Double Chocolate Apricot Muffins
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.
NotesCocoa powder needs to be sifted before use because it can be very lumpy, which makes it difficult to incorporate. Use a fine-meshed sieve to remove any lumps before adding cocoa powder to other dry ingredients.
Total Timeunder 1 hour
Make Ahead RecipeYes
Dietary Considerationhalal, kosher, peanut free, soy free, tree nut free, vegetarian
Mealbreakfast, brunch, tea
Taste and Texturechocolatey, fruity, sweet, tangy
Type of Dishmuffins
- 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
Preheat oven to 375°F (190°C).
In a medium bowl, mix together flour, cocoa powder, baking powder and salt.
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.
Topping: Sprinkle with sugar.
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.
Substitute dried cherries for the apricots.
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2006 Julie Hasson