John Myers
Chocolate Apricot Muffins
The perfect chocolate apricot muffins recipe with a picture and simple step-by-step instructions.
For approx. 12 pieces:
- 6 small Apricots á approx. 25 g
- 100 g Dark chocolate couverture
- 90 g Butter
- 175 g Sugar
- 1 packet Vanilla sugar
- 1 pinch Salt
- 3 Eggs size M
- 175 g Wheat flour type 405 or 550
- 1,5 tsp Baking powder
- 60 g Dark grated chocolate
- 2 tsp Powdered sugar
- 2 tbsp Apricot jam
- Line the hollows of a muffin baking sheet with paper liners. Cut the apricots crosswise, scald, quench, peel off the skin, cut in half and stone.
- Roughly chop the couverture. Melt with butter. Pour into a mixing bowl. Stir in sugar, vanilla sugar and salt. Stir in the eggs. Mix the flour and baking powder, add and stir in. Briefly fold in the grated chocolate. Distribute the dough in the wells and place 1 apricot half on top. Bake in a preheated oven (electric stove: 175 ° C, convection: 150 ° C) for 25-30 minutes.
- In the meantime, put the apricot jam through a sieve, put it in a saucepan and heat it up. Take the finished muffins out of the oven and apricot the apricots while they are still hot. Let the muffins cool and dust with powdered sugar.
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