Apricot Yogurt Muffins

Fresh apricots made a brief appearance in my market a couple weeks ago. I snagged some and made these muffins and an apricot upside down cake. So glad I did as apricots have since disappeared and, according to the produce manager, will not be making another appearance this year as they were not very good. Well, I thought they were delicious! Either his supplier didn't have more good quality apricots available or this was his way of excusing the incredibly short apricot season. So keep your eyes open and grab some when and if you see them.
These lovely tender muffins are loaded with apricots, have a crunchy crumble and the yogurt flavor stands out in the body of the muffin. Such a treat for breakfast!

Apricot Yogurt Muffins
From Sugar Apron

Ingredients:
For the muffins:
 1/2 cup granulated sugar
 2 tsp vanilla sugar
 2 large eggs
 1/2 cup  yogurt
 1/2 stick butter, room temperature
 pinch salt
 1 cup flour
 2 tsp baking powder
 about 10 fresh apricots, peeled, pitted, and diced

For streusel topping:
 1/3 cup all-purpose flour
 1/4 cup granulated sugar
 1/4 stick salted butter-melted
 1 teaspoon cinnamon

Method:
Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin (or 2 six cup tins), or line the tin with papers, and grease the papers.
For the crumb topping
Whisk together flour, sugar and cinnamon, add melted butter and stir with a fork until crumbly and set aside.
For the batter:
Stir together flour, baking powder and salt, Gently fold about 2/3 of apricots, and toss them until all are coated with thin layer of flour.
 Mix sugar and butter until the mixture becomes fluffy. Add the eggs, one by one and mix well. Add the yogurt, vanilla sugar and mix until combined.
Mix the yogurt and egg mixture to the flour mixture. Stir just until combined.
Spoon batter into prepared muffin tins, using an ice cream scoop, filling about 2/3 of each cup. Cover the batter with the remaining apricots and then cover the apricots generously with streusel topping.
Place them in the oven and bake about 20-25 minutes or until the toothpick inserted in the center comes out clean.

Cool for 5 minutes in the pan then remove muffins and cool on a wire rack.