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White Chocolate-Apricot Muffins


Course Breakfast
Prep Time 3 hours 5 minutes
Cook Time 22 minutes
Total Time 3 hours 27 minutes
Servings 12
Author Cindy Campbell

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 melted
  • 1 large egg lightly beaten
  • Cooking spray
  • 1/2 cup apricot preserves
  • 1 tablespoon sugar

Instructions

  1. Preheat oven to 400°.
  2. Combine flour and next 5 ingredients (flour through chocolate) in a medium bowl; stir well with a whisk.
  3. Make a well in center of mixture.
  4. Combine milk, butter, and egg; stir well with a whisk.
  5. Add to flour mixture, stirring just until moist.
  6. Spoon about 1 tablespoon batter into each of 12 muffin cups coated with cooking spray.
  7. Spoon 2 teaspoons preserves into center of each muffin cup (do not spread over batter); top with remaining batter.
  8. Sprinkle evenly with 1 tablespoon sugar.
  9. Bake at 400° for 22 minutes or until muffins spring back when touched lightly in center.
  10. Remove from pan. Cool completely on wire rack.