Cranberry Sourdough Muffins with Streusel Topping
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
Reviews
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.