Ginas White Chocolate Apricot Muffins Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tray with paper liners.
• Mix flour, white chocolate chips, sugar, baking powder, and salt together in a large bowl.
• Mix milk, oil, egg, and vanilla extract together in a medium-sized bowl. Add to flour mixture and mix well.
• Fill 2/3 of each prepared muffin cup with batter.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
• Remove from the oven and let cool for 2 minutes. Serve warm.

Steps:

• In large bowl combine flour and next five ingredients (through chocolate). In separate bowl combine milk, butter, and egg. Add to flour mixture and stir just till moist. Spoon about 1 Tablespoon batter into each of 12 greased muffin cups. Spoon 2 teaspoons preserves into center of each muffin cup (do not spread out over batter) and top with remaining batter. Sprinkle evenly with 1 Tablespoon sugar and bake at 400 degrees approximately 20 minutes.

Steps:

• In a small bowl, beat butter and sugars until crumbly, about 2 minutes. Add egg; mix well. Stir in banana and cream. Combine the flour, baking powder, cinnamon and salt; add to creamed mixture just until moistened. Fold in apricots and walnuts. , Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Steps:

• Preheat oven to 350°F.
• Grease or put paper liners in 12-cup muffin pan.
• In a small 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.

Steps:

• In large bowl combine flour and next five ingredients (through chocolate). In separate bowl combine milk, butter, and egg. Add to flour mixture and stir just till moist. Spoon about 1 Tablespoon batter into each of 12 greased muffin cups. Spoon 2 teaspoons preserves into center of each muffin cup (do not spread out over batter) and top with remaining batter. Sprinkle evenly with 1 Tablespoon sugar and bake at 400 degrees approximately 20 minutes.

Steps:

• 1. Preheat oven to 400 degrees.
• 2. Combine flour, 1/2 cup sugar, ginger, baking powder, salt and chocolate in bowl; stir well. Make a well in center. In another bowl, whisk together milk, butter and egg. Add to flour mixture, don't over-stir. Stir just until moist. Coat 12 muffin cups with cooking spray. Spoon 1 Tbsp batter into each cup. Spoon 2 tsp preserves into center of each cup; top with remaining batter. Sprinkle evenly with 1 Tbsp sugar. Bake for 22 minutes or until muffins spring back when touched lightly in center.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups. Place apricots into a small bowl, and pour the boiling water over them. Let stand for 5 minutes.
• In a medium bowl stir together the flour, sugar, baking soda and salt. In a separate bowl, whisk together the melted butter, oil, buttermilk and egg. Pour the wet ingredients into the dry ingredients, and stir until just blended. It is okay for the batter to have some lumps. Drain water from apricots, and mix them into the batter. Spoon into the prepared muffin cups.
• Bake for 15 minutes in the preheated oven, or until the top springs back when lightly pressed. Cool in the pan over a wire rack.

Steps:

• Preheat oven to 400 degrees.
• Combine flour, sugar, baking powder, salt, and chocolate in a mixing bowl.
• Make a depression in the middle of the flour mixture.
• In a separate bowl combine milk, butter and egg and stir with a wire whisk.
• Add to flour mixture and stir until blended.
• Apricot preserves are not added to the mixture.
• Fill muffin pan with cupcake liners or spray with cooking spray.
• Fill with 1 Tbl.
• of batter and then add 2 tsp.
• of apricot preserves to the middle of batter.
• Then top with remaining batter.
• Sprinkle sugar on top.
• Bake at 400 degrees for 20-22 minutes until lightly browned.