Cranberry Sourdough Muffins with Streusel Topping

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.