Cranberry Sourdough Muffins with Streusel Topping

Name: Cranberry Sourdough Muffins with Streusel Topping
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 1 dozen.
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 zest; 1 cup fresh or frozen cranberries, thawed; 1/4 cup chopped dried apricots

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
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

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 zest 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.

Originally published as Cranberry Sourdough Muffin in Holiday & Celebrations Cookbook 2015

Reviews

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jllm

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.