Apricot Yogurt Muffins Recipe

1. Preheat the oven to 375°F. Lightly grease a standard 12-cup muffin tin; or line the tin with papers, and grease the papers.
For the crumb topping
2. In a small bowl, whisk together flour, sugar and cinnamon, add melted butter and stir with a fork until crumbly and set aside.
For the muffins
3. In a large bowl stir together flour, baking powder and salt, Gently fold about 2/3 of apricots, and toss them until all are coated with thin layer of flour.
4. In medium bowl mix sugar and butter until the mixture becomes fluffy.
5. Add the eggs, one by one and mix well. Add the yogurt, vanilla sugar and mix until combined.
6. Add the yogurt and egg mixture to the flour mixture. Stir just until combined.
7. Spoon batter into prepared muffin tins, using two spoons or an ice cream scoop, filling about 2/3 of each cup. Cover the batter with the remaining apricots and then cover the apricots generously with streusel topping.
8. Place them in the oven and bake about 20-25 minutes or until the toothpick inserted in the center comes out clean.
9. Cool for 5 minutes in the pan then remove muffins and cool on a wire rack.

About Sarah Kozowski

Hi! Welcome to my blog! I’m Sarah– I do part-time job at a kindergarten and in my free time i love to cook, take photos and go jogging. I'm recipe developer, photographer, writer, and taste tester behind this blog. I develop my recipes and photos through good old fashioned trial and error, some days I have more success than others, as you can judge by the photos here. Grab a cup of coffee (or beverage of your choice) and stay with me awhile, poke through recipes, pick your favourite and reach out to me if you have any questions!

7 thoughts on “Apricot Yogurt Muffins Recipe

  1. Hi. Great blog. Thank you.
    I adore apricots but sadly the fresh ones in the UK aren’t that flavoursome. Can I use dried apricots in the Muffin recipe instead? I also think I would use almond essence as I’m not a great fan of cinnamon.

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