Cranberry Sourdough Muffins with Streusel Topping Recipe

5 1 1
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Cranberry Sourdough Muffins with Streusel Topping Recipe

Read Reviews
5 1 1
Publisher Photo
Sourdough, tart dried fruit and crunchy hazelnuts take these muffins to a new level. We serve them warm or at room temperature. —Patricia Quinn, Omaha, Nebraska
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min.

Ingredients

  • 1 cup Sourdough Starter
  • 1/2 cup packed brown sugar
  • 1/3 cup plus 1-1/2 cups all-purpose flour, divided
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup cold butter, cubed
  • 1/4 cup chopped hazelnuts
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup butter, melted
  • 1-1/2 teaspoons grated orange peel
  • 1 cup fresh or frozen cranberries, thawed
  • 1/4 cup chopped dried apricots

Directions

Let Sourdough Starter come to room temperature before using.
Preheat oven to 400°. In a small bowl, mix brown sugar, 1/3 cup flour and cinnamon; cut in cold butter until crumbly. Stir in hazelnuts.
In a large bowl, whisk sugar, baking powder, baking soda, salt and remaining flour. In another bowl, whisk egg, melted butter and orange peel until blended; stir in Sourdough Starter. Add to flour mixture; stir just until moistened. Fold in cranberries and apricots.
Fill paper-lined muffin cups three-fourths full. Sprinkle with hazelnut mixture.
Bake 16-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
Originally published as Cranberry Sourdough Muffins with Streusel Topping in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p202

  • 1 cup Sourdough Starter
  • 1/2 cup packed brown sugar
  • 1/3 cup plus 1-1/2 cups all-purpose flour, divided
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup cold butter, cubed
  • 1/4 cup chopped hazelnuts
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup butter, melted
  • 1-1/2 teaspoons grated orange peel
  • 1 cup fresh or frozen cranberries, thawed
  • 1/4 cup chopped dried apricots
  1. Let Sourdough Starter come to room temperature before using.
  2. Preheat oven to 400°. In a small bowl, mix brown sugar, 1/3 cup flour and cinnamon; cut in cold butter until crumbly. Stir in hazelnuts.
  3. In a large bowl, whisk sugar, baking powder, baking soda, salt and remaining flour. In another bowl, whisk egg, melted butter and orange peel until blended; stir in Sourdough Starter. Add to flour mixture; stir just until moistened. Fold in cranberries and apricots.
  4. Fill paper-lined muffin cups three-fourths full. Sprinkle with hazelnut mixture.
  5. Bake 16-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
Originally published as Cranberry Sourdough Muffins with Streusel Topping in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p202

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Reviews forCranberry Sourdough Muffins with Streusel Topping

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jllm User ID: 4347520 248369
Reviewed May. 18, 2016

"These were really yummy! I did have to make a couple of substitutions due to lack of ingredients.....I used coconut oil in place of the butter for the muffin batter, left out the hazelnut since I didn't have any on hand, used some dried cranberries and then in place of the apricots I grated a medium sized apple. My kids and husband all loved them."

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