Double Chocolate Apricot Muffins

• 1¾ cups (425 mL) all purpose flour
• ½ cup (125 mL) unsweetened Dutch-process cocoa powder, sifted
• 2 tsp (10 mL) baking powder
• ¼ tsp (1 mL) salt
• 1 cup (250 mL) granulated sugar
• 2 eggs
• ¾ cup (175 mL) milk
• ½ cup (125 mL) vegetable oil
• 2 tsp (10 mL) vanilla
• 5 oz (150 g) semisweet chocolate, coarsely chopped
• 2/3 cup (150 mL) coarsely chopped dried apricots

Topping

• 2 tbsp (25 mL) granulated sugar
  
  

  Preheat oven to 375°F (190°C).

  1. In a medium bowl, mix together flour, cocoa powder, baking powder and salt.

  2. In a large bowl, mix together sugar, eggs, milk, oil and vanilla. Mix in dry ingredients just until combined. Fold in chocolate and apricots. Scoop batter into prepared muffin cups.

  3. Topping: Sprinkle with sugar.

  4. Bake in preheated oven for 22 minutes or until a tester inserted into center comes out clean. Let muffins cool in pan on a wire rack for 5 minutes. Transfer to rack and let cool completely.

  Variation

  Substitute dried cherries for the apricots.