Choco Apricot Muffins

This was published in cook's country (feb/march 2008 edition) and was a runner up in a muffin contest. kudos go to joyce hart from prior lake, mn, for coming up with this excellent muffin recipe i just test drove this evening. This is truly a wonderful muffin!!

Steps

Preheat oven to 375f.

Grease and flour 12 cup muffin tin.

In a large bowl whisk the first 6 ingredients.

In a small bowl mix the sour cream , melted butter , eggs and extracts until smooth.

Add the wet ingredients to the dry until combined , fold in chocolate chips , nuts , and dried apricots.

For the filling:.

Combine the sugar and cinnamon in a small bowl.

Spoon half the batter in prepared muffin tin.

Place a dollop of preserves in center of the batter and top with remaining batter.

Sprinkle with sugar mixture and bake until toothpick inserted in center comes out clean , 20 to 25 minutes.

Cool in tim for 5 minutes and transfer to cooling rack to cool off completely.

Ingredients

all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, salt, sour cream, butter, eggs, vanilla extract, almond extract, semi-sweet chocolate chips, dried apricot, sliced almonds, sugar, ground cinnamon, apricot preserves