Decadent Double Chocolate Apricot Muffins
Indulge in the rich goodness of these Decadent Double Chocolate Apricot Muffins, inspired by classic chocolate recipes. These moist muffins balance the bitter notes of unsweetened cocoa with the natural sweetness of coarsely chopped dried apricots, creating a delightful contrast in flavors. The addition of light sour cream helps reduce the overall fat while keeping the muffins supremely tender and fluffy. Perfect for breakfast, brunch, or as an afternoon treat, these muffins can also be made with dried cranberries or cherries for a fruity twist. Each batch yields a dozen generous servings, making them an ideal choice for sharing or meal-prepping.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Flour
1 3/4 cups (All-purpose flour, sifted)
Unsweetened Cocoa Powder
1/2 cup (Sifted)
Baking Powder
2 teaspoons
Salt
1/4 teaspoon
Granulated Sugar
1 cup
Eggs
2 (Large, at room temperature)
Low-fat Milk
3/4 cup (At room temperature)
Vegetable Oil
1/2 cup
Vanilla Extract
2 teaspoons
Semi-sweet Chocolate Chips
1/2 cup
Dried Apricot
2/3 cup (Coarsely chopped)
Granulated Sugar (for topping)
2 tablespoons
Instructions
1
Preheat your oven to 350°F (175°C). Prepare a 12-cup muffin pan by greasing it or lining it with paper liners.
2
In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt until evenly combined.
3
In a large mixing bowl, beat together the granulated sugar and eggs until light and fluffy. Add the low-fat milk, vegetable oil, and vanilla extract, mixing well to incorporate all ingredients.
4
Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix. Fold in the semi-sweet chocolate chips and chopped dried apricots until evenly distributed.
5
Divide the batter evenly among the prepared muffin cups, filling each cup about 3/4 full. To add a nice finishing touch, sprinkle the tops of the muffins with granulated sugar.
6
Bake in the preheated oven for approximately 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Double Chocolate Apricot Muffins?
They are rich, moist muffins that combine unsweetened cocoa powder, semi-sweet chocolate chips, and chopped dried apricots for a sweet and bitter flavor balance.
How many muffins does this recipe yield?
This recipe makes one dozen (12) generous servings.
What is the recommended oven temperature?
Preheat your oven to 350°F (175°C) before baking.
How long should the muffins bake?
Bake the muffins for approximately 22 minutes or until a toothpick inserted into the center comes out clean.
What type of flour should I use?
The recipe calls for 1 3/4 cups of all-purpose flour, which should be sifted.
Can I substitute the dried apricots?
Yes, you can use dried cranberries or cherries as a fruity alternative to apricots.
What kind of cocoa powder is required?
Use 1/2 cup of sifted unsweetened cocoa powder.
How should the apricots be prepared?
The dried apricots should be coarsely chopped before being folded into the batter.
Should the eggs be at a specific temperature?
Yes, use two large eggs at room temperature for better incorporation into the batter.
What type of milk is used in this recipe?
The recipe uses 3/4 cup of low-fat milk at room temperature.
How much vegetable oil is needed?
The recipe requires 1/2 cup of vegetable oil.
What is the purpose of the sugar topping?
Sprinkling granulated sugar on top before baking adds a nice finishing touch and a bit of crunch.
How much should I fill each muffin cup?
Fill each muffin cup about 3/4 full with the batter.
Should I grease the muffin pan?
Yes, you should either grease the 12-cup muffin pan or line it with paper liners.
What is the cooling process?
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Can I overmix the batter?
No, you should stir gently until just combined and be careful not to overmix to maintain a tender texture.
What type of chocolate chips are best?
The recipe specifically calls for 1/2 cup of semi-sweet chocolate chips.
How much baking powder is used?
Use 2 teaspoons of baking powder as a leavening agent.
Is there salt in this recipe?
Yes, 1/4 teaspoon of salt is included to enhance the flavors.
When do I add the chocolate chips and apricots?
Fold them into the batter at the very end after the dry and wet ingredients are just combined.
What is the best way to mix the sugar and eggs?
Beat the granulated sugar and eggs together in a large bowl until the mixture is light and fluffy.
Can these muffins be eaten warm?
Yes, they can be enjoyed warm or at room temperature.
What categories does this recipe belong to?
It is categorized under muffins, quick bread, dessert, snack, and breakfast.
How much vanilla extract is needed?
The recipe requires 2 teaspoons of vanilla extract.
Is this recipe suitable for meal prepping?
Yes, the yield of 12 muffins makes it ideal for sharing or meal-prepping for the week.
Does the recipe use butter?
No, this recipe uses vegetable oil instead of butter.
What does the sour cream mentioned in the description do?
While the ingredient list specifies low-fat milk, the description notes that sour cream can help keep muffins tender and fluffy while reducing fat.
How many ingredients are in this recipe?
There are 12 ingredients in total.
What is the texture of these muffins?
They are designed to be supremely tender, moist, and fluffy.
Is this considered an easy recipe?
Yes, it is tagged as an easy recipe suitable for home bakers.