Description
Deliciously baked spicy apricot muffins enhanced with white chocolate and vanilla.
Ingredients
Scale
- 100g unsalted butter, softened
- 100g caster sugar
- 200g natural yoghurt
- 2 large eggs
- 21/2 teaspoons vanilla extract
- 250g plain/all-purpose flour
- 31/2 teaspoons mixed spice
- 1.51/2 teaspoons baking powder
- 0.51/2 teaspoon bicarbonate of soda
- 0.251/2 teaspoon fine salt
- 150g chopped apricots, stone removed, plus extra for topping
- 100g chopped white chocolate, plus extra for topping
- 41/2 teaspoons Demerara sugar – to sprinkle on at the end
- 1 pinch salt
Instructions
- Prepare Muffin Batter: Start by mixing together your dry ingredients: plain flour, baking powder, bicarbonate of soda, and fine salt in a mixing bowl. You will notice a nice, inviting aroma as you whisk. In another bowl, combine your wet ingredients including the melted butter, caster sugar, natural yoghurt, eggs, and vanilla extract. It is important to mix them well to avoid pockets of flour later on, so stay attentive.
- Add Apricots & Chocolate: Gently fold in the chopped apricots and chunks of white chocolate into the batter. You want to see flecks of apricot and chocolate throughout the batter, which will make each bite a treat. Be careful not to overmix—lumps are okay, and overmixing can lead to dense muffins.
- Preheat Oven: While the batter rests, preheat your oven to 350 degrees F. Ensure the oven is fully hot before the muffins go in; otherwise, they might not rise well.
- Scoop & Fill Muffin Tin: Scoop the batter into the greased muffin tin, filling each cup about three-quarters full. The batter should be slightly mounded, which will help them rise beautifully. If you overfill them, they will spill over while baking.
- Bake & Enjoy Aroma: Slide your muffin tin into the oven and bake for around 20 minutes. You will know they are done when the tops are golden and a toothpick inserted comes out clean. The heavenly smell floating through your kitchen is a sign they are cooking just right.
- Cool & Serve: Once baked, allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. This helps maintain a nice texture. If you try to remove them too soon, they might stick—patience is key!
Notes
- Storage Tips: Best eaten on the day made; can store in an airtight container for 2-3 days or in the fridge for 4-5 days.
- Expert Tips: Do not overmix the batter; it is okay to have lumps. If the batter feels too thick, a splash of milk can help smooth it out without making it too runny. When the muffins start browning nicely on top, check them around the 18-minute mark to avoid overbaking. If you want more flavor, consider adding a pinch of cinnamon or nutmeg along with the mixed spice.
- For added texture, sprinkle extra Demerara sugar on top before baking for a crunchy finish. If you find your muffins sticking, greasing the paper liners or switching to silicone molds can help with easy removal.
- Reheating Instructions: If you want to enjoy your muffins warm later, place them in the microwave for 10-15 seconds.
- Serving Suggestions: Serve warm with butter or cream cheese. Pair with a fruit salad for a refreshing breakfast. Offer with coffee or tea for a delightful afternoon snack.
Nutrition
- Serving Size: 1 muffin
- Calories: null
- Sugar: null
- Sodium: null
- Fat: null
- Saturated Fat: null
- Unsaturated Fat: null
- Trans Fat: null
- Carbohydrates: null
- Fiber: null
- Protein: null
- Cholesterol: null