Ginger-Apricot Muffins | Williams Sonoma

Ingredients

• 2 1/4 cups (11 1/2 oz./360 g) all-purpose flour
• 1 cup (8 oz./250 g) granulated sugar
• 1 Tbs. baking powder
• 1/4 tsp. fine sea salt
• 2/3 cup (5 fl. oz./160 ml) canola oil
• 1/2 cup (4 fl. oz./125 ml) whole milk
• 2 eggs
• 1/3 cup (3 fl. oz./80 ml) canned apricot nectar
• 1/2 cup (3 oz./90 g) finely chopped crystallized ginger
• 1/4 to 1/2 cup (2 1/2 to 5 oz./75 to 155 g) apricot preserves
• 2 Tbs. coarse sugar, such as turbinado