White Chocolate Apricot Muffins

1 3/4 c all-purpose flour
1/2 c sugar
1 Tbsp minced crystallized ginger (optional)
1 1/2 tsp baking powder
1/2 tsp salt
2 oz white baking chocolate, finely chopped
3/4 c milk
3 Tbsp butter, melted
1 egg, lightly beaten
1/2 c apricot preserves
1 Tbsp sugar

Combine first 6 ingredients in a medium bowl; whisk well. Make a well in the center of the mixture. Combine milk, butter, and egg; mix well. Add to flour mixture, stirring until just moist. Spoon about 1 Tbsp batter into each of 12 prepared muffin cups. Spoon 2 tsp preserves into center of each (do not spread); top with remaining batter. Sprinkle evenly with sugar. Bake at 400 degrees for 22 minutes or until muffins spring back when touched lightly in the center. Remove from pan; cool completely on wire rack.

NOTES
From Cooking Light.
Untried.