Serve these well-formed, light-brown, moist, and fruity muffins with any meal. Thurber House, Putnam, Connecticut
Cream together the butter or margarine, ½ cup of the sugar, and vanilla until fluffy. Add the eggs one at a time, beating well after each addition. Combine the flour, baking powder, and baking soda and gradually add to the egg mixture alternately with the yogurt. Toss the cranberries and apricots with a little flour and fold into batter. In a small bowl, mix the remaining 1 tablespoon sugar and the lemon rind. Fill greased or paper-lined muffin tin two-thirds full, sprinkle tops with the sugar mixture, and bake in a preheated 350 degree oven for 20 to 25 minutes.