Dried apricot and pineapple muffins

Ingredients:
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter (1 stick), softened
1 1/2 tsp. orange zest
1 tsp. lemon zest
3/4 cup sugar, blended in a food processor until fine
2 large eggs
1 tsp vanilla extract
1 cup vanilla yogurt
1/2 cup chopped dried pineapple
1/3 cup chopped dried apricots, soaked in a bowl of hot water for 1/2 hour until plunp
1 1/2 granulated sugar, for sprinkling on top

Directions:
Preheat the oven to 375 degrees. Line a muffin tin with cupcake liners.
In a medium bowl, mix together the flour, baking powder, baking soda, and salt.
Mix the butter and the orange and lemon zests with an electric mixer until the butter is lightened in color. Add the sugar gradually, 2 to 3 tbsp. at a time. Add the eggs one at a time, beating after each addition. Mix in the vanilla extract.
With a rubber spatula, mix in the flour in three parts, alternating with the yogurt, until just blended. Fold in the pineapple and apricots. Fill each muffin cup about halfway with the batter, and sprinkle the top of each muffin with sugar. Bake for 22-25 minutes, rotating the pan halfway through baking. Remove from oven and cool.

Source:
Walter, Carole. Great Coffee cakes, Sticky Buns, Muffins, and More. New York: Clarkson Potter Publishers, 2007.