Apricot Crisp Muffins

Ingredients

• Cinnamon (1/2 teaspoon)
• Rolled oats (1/4 cup)
• Brown sugar (1/4 cup)
• Apricot slices (1 cup)
• Apricot preserves (1/2 cup)
• Egg (1)
• Milk (1 cup)
• Unsalted butter (1/2 cup, melted)
• Salt (1/4 teaspoon)
• Baking powder (2 teaspoons)
• Granulated sugar (1/2 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, granulated sugar, baking powder, and salt.
3. In a separate bowl, mix together the melted butter, milk, and egg.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in the apricot preserves and apricot slices.
6. In a small bowl, mix together the brown sugar, rolled oats, and cinnamon to make the crisp topping.
7. Spoon the muffin batter into the prepared muffin tin, filling each cup about 2/3 full.
8. Sprinkle the crisp topping evenly over the muffins.
9. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the muffins to cool for a few minutes in the tin, then transfer to a wire rack to cool completely.