Apricot Crumble Muffins

Ingredients

• All-purpose flour (1 1/2 cups)
• Baking powder (2 teaspoons)
• Salt (1/2 teaspoon)
• Unsalted butter (1/2 cup, melted)
• Granulated sugar (1/2 cup)
• Egg (1, large)
• Milk (1/2 cup)
• Vanilla extract (1 teaspoon)
• Fresh apricots (1 cup, diced)
• Brown sugar (1/4 cup)
• Cinnamon (1 teaspoon)
• Oats (1/2 cup)

Instructions

1. Preheat your 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, baking powder, and salt until well combined.
3. In a separate bowl, mix the melted unsalted butter and granulated sugar together until smooth and creamy.
4. Add the egg, milk, and vanilla extract to the butter mixture. Whisk until all wet ingredients are fully incorporated.
5. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
6. Gently fold in the diced fresh apricots, ensuring they are evenly distributed throughout the batter.
7. In a small bowl, prepare the crumble topping by combining the brown sugar, cinnamon, and oats. Mix well until combined.
8. Spoon the muffin batter into the prepared muffin tin, filling each cup about 3/4 full to allow for rising.
9. Sprinkle the crumble topping evenly over the muffin batter in each cup.
10. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
11. Once baked, allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.