Apricot Cobbler Muffins

Ingredients

• All-purpose flour (2 cups)
• Granulated sugar (1/2 cup)
• Baking powder (2 teaspoons)
• Salt (1/2 teaspoon)
• Unsalted butter (1/2 cup, melted)
• Milk (1 cup)
• Egg (1, beaten)
• Vanilla extract (1 teaspoon)
• Apricot chunks (1 cup, fresh or canned)
• Apricot preserves (1/2 cup)
• Turbinado sugar (2 tablespoons)
• Cinnamon (1 teaspoon)

Instructions

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
3. In a separate bowl, mix together the melted butter, milk, beaten egg, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
5. Gently fold in the apricot preserves and apricot chunks, ensuring they are evenly distributed throughout the batter.
6. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full to allow for rising.
7. In a small bowl, mix together the cinnamon and turbinado sugar. Sprinkle this cinnamon sugar mixture generously over the muffin batter for a sweet and crunchy topping.
8. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Allow the muffins to cool in the tin for 5 minutes, then carefully transfer them to a wire rack to cool completely. Enjoy warm or at room temperature!