Apricot Strawberry Muffins
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A home-kitchen version of apricot strawberry muffins, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 2 c. all-purpose flour
- 1/2 tsp. salt
- 1/2 c. plus 2 Tbsp. sugar
- 1 c. apricot preserves
- 1 tsp. pure vanilla extract
- 1 tsp. cinnamon
- 2 tsp. baking powder
- 1/2 c. unsalted butter, softened
- 2 large eggs
- 1/2 c. milk
- 1 1/2 c. fresh strawberries, cut into chunks
Method
Heat oven to 375°.
Line 12 muffin cups with paper liners. Stir together flour, baking powder and salt; set aside.
Beat butter and 1/2 cup of sugar with an electric mixer until light. Add eggs, one at a time, mixing well after each addition.
Stop mixer and add preserves, milk and vanilla.
Mix in on low speed. Mix in dry ingredients with a spoon; fold in strawberries.
Divide batter among muffin cups.
Mix remaining 2 tablespoons of sugar with cinnamon.
Sprinkle over muffins.
Bake until set in center, 25 to 30 minutes.
Cool in pan for 20 minutes before removing muffins from the cups.
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