Apricot Strawberry Muffins - cooking recipe

Ingredients

2 c. all-purpose flour
1/2 tsp. salt
1/2 c. plus 2 Tbsp. sugar
1 c. apricot preserves
1 tsp. pure vanilla extract
1 tsp. cinnamon
2 tsp. baking powder
1/2 c. unsalted butter, softened
2 large eggs
1/2 c. milk
1 1/2 c. fresh strawberries, cut into chunks

Preparation

Heat oven to 375\u00b0.
Line 12 muffin cups with paper liners. Stir together flour, baking powder and salt; set aside.
Beat butter and 1/2 cup of sugar with an electric mixer until light. Add eggs, one at a time, mixing well after each addition.
Stop mixer and add preserves, milk and vanilla.
Mix in on low speed. Mix in dry ingredients with a spoon; fold in strawberries.
Divide batter among muffin cups.
Mix remaining 2 tablespoons of sugar with cinnamon.
Sprinkle over muffins.
Bake until set in center, 25 to 30 minutes.
Cool in pan for 20 minutes before removing muffins from the cups.