Treat your taste buds to a delightful journey with Gina's White Chocolate Apricot Muffins! These muffins are a perfect blend of sweet and tangy flavors, offering a delightful treat for any occasion. Bursting with juicy apricot pieces and rich white chocolate chips, each bite offers a burst of fruity and chocolatey goodness. Whether you prefer classic muffin cups or a unique bundt pan, this recipe provides instructions for both options. Additionally, if you're looking for a gluten-free alternative, a separate recipe caters to your dietary needs. Indulge in the classic version or experiment with the gluten-free variation; either way, these muffins promise a delicious and satisfying experience.
Check out the recipes below so you can choose the best recipe for yourself!
WHITE CHOCOLATE CHIP MUFFINS
This is a very easy recipe for delicious white chocolate chip muffins that your kids will simply love.
Provided by lasossa
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 306.2 calories, Carbohydrate 38.2 g, Cholesterol 21.9 mg, Fat 15.1 g, Fiber 0.6 g, Protein 4.9 g, SaturatedFat 6 g, Sodium 257.2 mg, Sugar 22.1 g
APRICOT MUFFINS
These are moist and chewy. I sometimes add 1/2 cup of dates as well as the apricots. A family favorite!
Provided by Aunt Mamie
Categories Bread Quick Bread Recipes Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 238.5 calories, Carbohydrate 36.2 g, Cholesterol 26.5 mg, Fat 9.2 g, Fiber 1.4 g, Protein 3.8 g, SaturatedFat 3.4 g, Sodium 258 mg, Sugar 19.3 g
WHITE CHOCOLATE APRICOT MUFFINS
I got this recipe from a magazine that specializes in low fat cooking. I was surprised when the recipe produced moist bakery style muffins whose flavors balanced perfectly. The white chocolate provides a nice sweet taste and the apricot preserves keep the muffin from tasting too sweet. From the outside they appear as ordinary muffins, but once you bite into them, you'll find a bit
Provided by Dawn399
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 10
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.
GINA'S WHITE CHOCOLATE-APRICOT MUFFINS
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.
APRICOT BANANA MUFFINS
These will satisfy your sweet tooth. If you're eating them hot, try using a fork and dip them in maple syrup or sprinkle them with confectioners sugar. -Gina Berry, Chanhassen, Minnesota.
Provided by Taste of Home
Time 40m
Yield 8 muffins.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 251 calories, Fat 11g fat (5g saturated fat), Cholesterol 49mg cholesterol, Sodium 182mg sodium, Carbohydrate 36g carbohydrate (18g sugars, Fiber 2g fiber), Protein 4g protein.
WHITE CHOCOLATE APRICOT MUFFINS
I got this recipe from a colleague who is a great cook. Use low sugar apricot preserves to help keep the sugar/calories low. Very tasty!
Provided by Belva Bethel
Categories Muffins
Time 35m
Number Of Ingredients 11
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.
APRICOT AND WHITE CHOCOLATE SCONES
Create a coffee shop favorite at home. Scones are simple to make and a delicious treat.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Lightly grease cookie sheet with shortening or cooking spray. In large bowl, mix flour, sugar, baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs.
- Reserve 2 tablespoons apricots for topping. Stir remaining apricots and 1/3 cup vanilla baking chips into crumbly mixture. Stir in egg and just enough half-and-half so dough leaves side of bowl and forms a ball.
- On lightly floured surface, knead dough lightly 10 times. Pat or roll into 8-inch round on cookie sheet. Cut into 8 wedges, but do not separate.
- Bake 14 to 16 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges.
- Place melted baking chips in small resealable food-storage plastic bag; seal bag. Cut off small corner of bag; pipe small amount of melted chips over scones. Sprinkle with reserved 2 tablespoons apricots. Pipe remaining melted chips over scones. Serve warm or cool.
Nutrition Facts : Calories 330, Carbohydrate 43 g, Cholesterol 50 mg, Fat 3, Fiber 1 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Scone, Sodium 300 mg, Sugar 21 g, TransFat 0 g
Tips:
- Use ripe apricots for the best flavor.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Be sure to grease the muffin cups well so that the muffins don't stick.
- Fill the muffin cups about 2/3 full so that the muffins have room to rise.
- Bake the muffins until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Conclusion:
These white chocolate apricot muffins are a delicious and easy-to-make treat that are perfect for breakfast, brunch, or a snack. The muffins are moist and fluffy, with a sweet and tangy flavor from the apricots and white chocolate. They're also packed with nutrients, thanks to the whole wheat flour, oats, and apricots. So next time you're looking for a healthy and delicious muffin recipe, give these white chocolate apricot muffins a try!
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