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Cranberry Sourdough Muffins with Streusel Topping

TOTAL TIME: Prep: 30 min. Bake: 20 min. YIELD: 1 dozen.
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

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, room temperature
  • 1/2 cup butter, melted
  • 1-1/2 teaspoons grated orange zest
  • 1 cup fresh or frozen cranberries, thawed
  • 1/4 cup chopped dried apricots

Directions

  • 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 zest 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.

Nutrition Facts

1 muffin: 272 calories, 14g fat (8g saturated fat), 46mg cholesterol, 293mg sodium, 36g carbohydrate (19g sugars, 1g fiber), 3g protein.

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