Spicy Apricot Muffins with Vanilla and White Chocolate

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These Spicy Apricot Muffins with Vanilla and White Chocolate are everything the name suggests. The soft and fluffy muffin sponge, flavoured with mixed spice and vanilla, loaded with yoghurt, chopped fresh apricots and chunks of delicious white chocolate are a wonderful way to start the day or to have with your morning coffee. In fact, I could quite happily eat them at any time of the day. Serve as they are, or spread with a little salted butter and drizzle with some honey or maple syrup, for that extra special treat.

I made this little lot in London with some apricots I brought back from Switzerland during our last trip in the summer. Charlotte was having a hectic time at work, so I drove them over to the hospital, whilst still warm for a treat for the medical team she works with. I’m told that they were very well received and disappeared before Charlotte could hide one to bring home for her boyfriend. Sorry Harry!

How to make Spicy Apricot Muffins with Vanilla and White Chocolate

This recipe is based on my Sweet Muffins/Loaf – Core Recipe. So if you fancy adding your own take and your favourite flavours and add-ins, simply refer to the Core Recipe and use your imagination. It is quick, easy and all made in one bowl.

Collect all your ingredients together:

Core ingredients:

• unsalted butter
• caster sugar
• natural yoghurt
• large eggs
• vanilla extract
• plain/all-purpose flour
• mixed spice
• baking powder
• bicarbonate of soda
• fine salt

Additional ingredients:

• chopped apricots, stone removed, plus extra for topping
• chopped white chocolate, plus extra for topping
• Demerara sugar – to sprinkle on at the end

How to make these incredible muffins:

1. Melt the butter in the microwave in a microwave safe bowl. (If you do not have a microwave, you can melt the butter in a large saucepan and then use the saucepan as your mixing bowl – if you are using a metal balloon whisk, make sure your saucepan is not non-stick!) Leave to cool slightly whilst you collect the remaining ingredients together.
2. Halve the apricots and remove the stones. Chop each half into small pieces. Also chop the white chocolate into chunks.
3. Add the sugar, yoghurt, eggs and vanilla extract to the melted butter. Mix thoroughly with a balloon whisk.
4. Place a sieve over the top of the bowl and weigh in the flour, baking powder, bicarbonate of soda, mixed spice and salt. Sieve over the egg mix.
5. Fold until 80% mixed in.
6. Add the chopped apricots and white chocolate and fold in. Do not over mix – it is OK to have a few lumps.
7. Divide equally between muffin cases.
8. If you have any extra chopped apricots and white chocolate, add these to the top of the muffins now and sprinkle over some Demerara sugar. You can actually freeze these muffins at this stage, before cooking, and then cook them from frozen. If freezing, put in the freezer in the tin straight away. When frozen, cover with cling film.
9. Either:
   • If cooking immediately – cook in the centre of a pre-heated oven at a high heat for 5 minutes and then reduce the temperature until cooked – around a further 15 – 20 minutes.
   • If cooking from frozen – put the frozen muffins in the centre of a pre-heated oven at a high heat for 10 minutes and then reduce the temperature until cooked – around a further 15 minutes.
10. They are cooked when they are golden brown and a toothpick inserted into the centre of the sponge is clean.
11. Leave in the cake tin for 5 minutes and then transfer to a cooling rack.
12. Delicious served warm, either as they are, or consider serving with:
    • mascarpone cheese
    • butter
    • honey/maple syrup
    • yoghurt
    • ricotta cheese
    • fresh fruit
    • stewed fruit
    • nuts eg pecan nuts
    • seeds eg pumpkin or sunflower

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What is the best way to store these muffins?

These muffins are best eaten on the day they are made. However, they will store well in an airtight container for 2 -3 days, or in a fridge or 4 – 5 days. If you are storing them in the fridge, allow time for them to come to room temperature before eating.

What is the best way to freeze uncooked muffins?

You can freeze these muffins before you cook them. All you need to do is:

1. Prepare to the end of point 8 above.
2. As soon as the muffins are prepared, place them in the freezer in the muffin tray immediately. Please note:
   • Leaving them in the muffin tray ensures they keep their shape.
   • If you do not do freeze them immediately, the raising agents will start to activate and this will reduce their effectiveness when you cook the muffins.
3. Most likely the muffins will freeze onto the tray and you will not be able to remove them. I tend to leave them in the tray and cover with clingfilm until I cook them. However, if you need to use the tray for something else, pour around 2½cms/1 inch hot water into your kitchen sink and sit the tray in the hot water. The muffins should quickly release from the tray after around 10 – 20 seconds. These can now be stored in an airtight container or freezer bag in the freezer.
4. When you are ready to cook the muffins, preheat the oven.
   • Transfer the frozen muffins directly from the freezer into the oven in a muffin tray.
   • Cook as normal, apart from cooking at the higher temperature for 10 minutes, rather than 5 minutes.

What is the best way to freeze cooked muffins?

You can also freeze these muffins after they have been cooked, for up to 3 months. Once cooked, allow to cool and freeze as soon as possible in an airtight container.

Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.