Apricot Strawberry Muffins
Apricot Strawberry Muffins is an moderately easy dinner. Made with 2 c. all-purpose flour, 1/2 tsp. salt, 1/2 c. plus 2 tbsp. sugar, 1 c. apricot preserves and 1 tsp. pure vanilla extract, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Heat oven to 375Β°.
Line 12 muffin cups with paper liners. Stir together flour, baking powder and salt; set aside.
Beat butter and 1/2 cup of sugar with an electric mixer until light. Add eggs, one at a time, mixing well after each addition.
Stop mixer and add preserves, milk and vanilla.
Mix in on low speed. Mix in dry ingredients with a spoon; fold in strawberries.
Divide batter among muffin cups.
Mix remaining 2 tablespoons of sugar with cinnamon.
Sprinkle over muffins.
Bake until set in center, 25 to 30 minutes.
Cool in pan for 20 minutes before removing muffins from the cups.
π· Perfect Pairings
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