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
Cranberry Sourdough Muffins with Streusel Topping
Cranberry Sourdough Muffins with Streusel Topping
Prep Time
30 min
Cook Time
20 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, 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
- 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.
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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