Double Chocolate Apricot Muffins
Indulge in the irresistible decadence of Double Chocolate Apricot Muffins, where rich cocoa and melty semi-sweet chocolate chips meet the naturally sweet and tangy flavor of dried apricots. These moist and fluffy muffins are elevated by the addition of buttermilk, ensuring a tender crumb that melts in your mouth. Perfectly balanced and easy to make, this recipe combines classic baking techniques with an unexpected twist, as soaked apricots add bursts of juiciness to every bite. Ready in under 40 minutes, these chocolate muffins are a dreamy treat for breakfast, dessert, or an anytime snack. Enjoy them warm from the oven or pack them for on-the-go indulgence that satisfies your chocolate cravings with a delightful fruity contrast!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.75 cups granulated sugar
- 0.25 cups brown sugar
- 0.75 cups buttermilk
- 0.25 cups vegetable oil
- 1 teaspoons vanilla extract
- 2 large eggs
- 1 cups semi-sweet chocolate chips
- 0.5 cups dried apricots, chopped
- 0.25 cups boiling water
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups well.
In a small bowl, pour 1/4 cup of boiling water over the chopped dried apricots and let them soak for 5-10 minutes to soften. Drain well and set aside.
In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined.
In another bowl, whisk together granulated sugar, brown sugar, buttermilk, vegetable oil, vanilla extract, and eggs until smooth and fully incorporated.
Gradually add the wet mixture to the dry ingredients, folding gently with a spatula until just combined. Do not overmix to avoid dense muffins.
Fold in the semi-sweet chocolate chips and the drained, softened apricots until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out with a few moist crumbs (not wet batter).
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature, and enjoy the rich chocolatey flavor with bursts of sweet apricot in every bite!
Nutrition Facts
Calories |
293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.0 g | 14% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 212 mg | 9% | |
| Total Carbohydrate | 50.4 g | 18% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 29.9 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 44 mg | 3% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 243 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
