Home Recipes Cooking Style Baking
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
Home Recipes Cooking Style Baking
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.