Apricot Crisp Muffins

Ingredients

Cinnamon

1 teaspoon

Rolled oats

1/2 cup

Brown sugar

1/4 cup

Apricot slices

1 cup, fresh or canned

Apricot preserves

1/2 cup

Egg

1 large

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 (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
3. In a separate bowl, whisk together the melted butter, milk, and egg.
4. Gradually add the wet ingredients into the dry ingredients, stirring until just combined to avoid overmixing.
5. Gently fold in the apricot preserves and apricot slices to evenly distribute them in the batter.
6. In a small bowl, mix together the brown sugar, rolled oats, and cinnamon. This will serve as your crisp topping.
7. Use a spoon or ice cream scoop to fill each muffin cup about 2/3 full with batter.
8. Sprinkle the prepared crisp topping evenly over the batter in each muffin cup.
9. Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
10. Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature.