Name: Choco-Apricot Muffins
Total time: 1 h 15 min
Ingredients: 2 cups (10 ounces/283 grams) all-purpose flour; 1/3 cup (2⅓ ounces/66 grams) granulated sugar; 1/3 cup packed (2⅓ ounces/66 grams) light brown sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup sour cream; 8 tablespoons unsalted butter, melted and cooled slightly; 2 large eggs; 1 1/2 teaspoons vanilla extract; 1/2 teaspoon almond extract; 1 cup (6 ounces/170 grams) semisweet chocolate chips; 3/4 cup dried apricots, chopped; 2/3 cup sliced almonds; 1/4 cup (1¾ ounces/50 grams) sugar; 1/4 teaspoon ground cinnamon; 1/3 cup apricot preserves

Why This Recipe Works

Tasters loved the unique combination of apricots and chocolate in this Choco-Apricot Muffins recipe. To keep the Choco-Apricot Muffins light, the quick bread mixing method worked best. This involved combining the dry and wet ingredients independently and then folding them together. Folding in the chocolate chips and apricots after the batter was blended ensured that wet and dry ingredients were properly incorporated and each muffin had pieces of each of the fillings.

Instructions

For the muffins: Adjust oven rack to middle position and heat oven to 375 degrees. Grease and flour 12-cup muffin tin. Whisk flour, sugars, baking powder, baking soda, and salt in large bowl. Whisk sour cream, butter, eggs, and extracts in another bowl until smooth. Stir sour cream mixture into flour mixture until combined, then fold in chocolate chips, apricots, and almonds.

For the filling and topping: Combine sugar and cinnamon in small bowl. Spoon half of batter into prepared muffin tin, place dollop of preserves in center of batter, and top with remaining batter. Sprinkle with sugar mixture and bake until toothpick inserted into center comes out clean, 20 to 25 minutes. Cool in tin for 5 minutes, then carefully transfer to rack. Cool 10 minutes longer. Serve. (Muffins can be kept in airtight container at room temperature for up to 2 days.)