White Chocolate Apricot Muffins
Treat yourself to the heavenly combination of sweetness and brightness with these White Chocolate Apricot Muffins! Packed with chunks of velvety white chocolate and chewy, tangy dried apricots, these muffins strike the perfect balance between decadent and wholesome. Crafted in just under 40 minutes, this easy muffin recipe boasts a tender, moist crumb thanks to a rich blend of whole milk, melted butter, and eggs. These golden-brown delights are ideal for breakfast, brunch, or as a sweet snack any time of the day. Whether served warm from the oven or at room temperature, these muffins are sure to become your new favorite baked treat. Perfect for impressing family and friends or simply indulging at home, they’re a must-try for any muffin lover! Keywords: white chocolate apricot muffins, moist muffins, easy muffin recipe, sweet and tangy muffins, homemade baked treats.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Granulated sugar
- 0.5 cup Unsalted butter, melted
- 0.75 cup Whole milk
- 1 teaspoon Vanilla extract
- 2 pieces Large eggs
- 0.75 cup Dried apricots, chopped
- 0.75 cup White chocolate chips
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly with cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar until well blended.
In a separate medium bowl, whisk the melted butter, whole milk, vanilla extract, and eggs until smooth.
Gradually pour the wet ingredients into the bowl with the dry ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Fold the chopped dried apricots and white chocolate chips into the batter until evenly distributed.
Using a spoon or a cookie scoop, divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 20-22 minutes, or until the tops are golden brown and a toothpick inserted in the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
3787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.7 g | 216% | |
| Saturated Fat | 103.6 g | 518% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 682 mg | 227% | |
| Sodium | 2490 mg | 108% | |
| Total Carbohydrate | 538.5 g | 196% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 324.9 g | ||
| Protein | 59.2 g | 118% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 694 mg | 53% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 2556 mg | 54% | |
*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.
