Apricot Cobbler Muffins

Ingredients

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

Instructions

1. Preheat the oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate bowl, mix together the melted butter, milk, egg, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in the apricot preserves and apricot chunks.
6. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
7. In a small bowl, mix together the cinnamon and turbinado sugar.
8. Sprinkle the cinnamon sugar mixture over the muffin batter.
9. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
10. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.