Description
These Apricot Yogurt Muffins are a delightful treat perfect for breakfast or a snack. Moist and tender, packed with sweet dried apricots and a hint of lemon zest, these muffins combine the creaminess of yogurt with the subtle tang of vanilla for a flavorful and wholesome bite.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup plain yogurt
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup milk
Add-ins and Flavorings
- 1 cup diced dried apricots
- 1 tablespoon lemon zest
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the tin well to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Stir well to ensure the dry ingredients are evenly mixed.
- Combine Wet Ingredients: In a separate bowl, whisk together the yogurt, vegetable oil, egg, and vanilla extract until the mixture is smooth and homogeneous.
- Combine Wet and Dry Ingredients: Add the wet ingredients to the dry ingredients. Mix gently until just combined; be careful not to overmix. The batter should remain slightly lumpy.
- Add Apricots and Lemon Zest: Gently fold in the diced dried apricots and lemon zest, making sure they are evenly distributed throughout the batter.
- Adjust Batter Consistency: Gradually stir in the milk to achieve a thick but pourable batter consistency, making it easier to spoon into the muffin tin.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean, indicating they are fully cooked.
- Cool: Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely, which helps them set and prevents sogginess.
Notes
- Do not overmix the batter to keep muffins tender and moist; overmixing develops gluten and results in dense muffins.
- If fresh apricots are available, substitute dried apricots accordingly but reduce milk slightly to account for moisture.
- Muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Reheat muffins in a microwave for about 15 seconds for a warm treat.
- You can substitute vegetable oil with melted coconut oil or light olive oil for a different flavor profile.