This is a wonderful recipe. I added vanilla to the liquid mixture and used white chocolate chips instead of chopping up chocolate (anything to simplify). TIP: Lots of reviewers seemed to have trouble distributing the batter. Here is what I did to get full, perfectly distributed muffins. I have a cookie scoop from Martha Stewart that is probably at least a 1.5 TBS scoop. I used that to scoop one scoop of the batter in each cup. I then put the preserves (2 tps) in each cup and used the cookie scoop to evenly distribute the rest of the batter. They came out wonderful. If I could post a picture I would, because they really are so beautiful.
White Chocolate-Apricot Muffins
CreativeHolly Posted: 12/22/10
eriniacco Posted: 01/22/12
Very easy to make and even easier to enjoy! The only downside to the recipe is the clean-up... but isn't it always?
SalemHouse Posted: 08/11/12
I make these muffins regularly, and they are equally good with most flavors of jam and jelly.