Apricot yogurt muffins

Ingredients for 12 servings:

• 250 g flour
• 2 ½ tsp baking powder
• ½ tsp baking soda
• 1 egg(s)
• 150 g sugar
• 1 packet of vanilla sugar
• 75 ml oil
• 250 g yogurt (apricot)
• 1 can apricot(s)
• 100 g flour
• 75 g butter, soft
• 75 g sugar
• 1 packet of vanilla sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

moist muffins with sprinkles

Place paper baking cups in the muffin tin and preheat the oven to 200°C (top and bottom heat) or 175°C (fan-assisted). Drain the apricots well. Pat dry with kitchen paper, if necessary. Then cut into small pieces. Sift the flour, baking powder, and baking soda and mix well. In a second bowl, beat the egg with sugar until frothy, then stir in the vanilla sugar, oil, and yogurt. Fold in the flour mixture and carefully add the apricot pieces. For the crumble, knead the flour, sugar, vanilla sugar, and butter into a crumbly dough. If necessary, shape into crumbles by hand. Pour the batter into the baking cups, distribute the crumble among the muffins, and bake for 25-30 minutes. When the muffins are golden brown, remove from the oven, let cool, and enjoy.