Choco-Apricot Muffins

Name: Choco-Apricot Muffins
Ingredients: 2 cups (10 ounces/283 grams), all-purpose flour; 1/3 cup (2⅓ ounces/66 grams), granulated sugar; 1/3 cup packed (2⅓ ounces/66 grams), light brown sugar; 2 teaspoons, baking powder; 1/2 teaspoon, baking soda; 1/2 teaspoon, salt; 1 cup, sour cream; 8 tablespoons, unsalted butter, melted and cooled slightly; 2 large, eggs; 1 1/2 teaspoons, vanilla extract; 1/2 teaspoon, almond extract; 1 cup (6 ounces/170 grams), semisweet chocolate chips; 3/4 cup, dried apricots, chopped; 2/3 cup, sliced almonds; 1/4 cup (1¾ ounces/50 grams), sugar; 1/4 teaspoon, ground cinnamon; 1/3 cup, apricot preserves

Desserts or Baked Goods
Breakfast & Brunch
Quick Breads
Contest Recipes

Appears in Cook's Country February/March 2008

The flavors of chocolate and apricot combine in this delicious and creative muffin recipe.

SERVES Makes 12 muffins

TIME 1¼ hours

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