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
Provided by Taste of Home
Time 50m
Yield 1 dozen.
Number Of Ingredients 15
Steps:
- 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 : Calories 272 calories, Fat 14g fat (8g saturated fat), Cholesterol 46mg cholesterol, Sodium 293mg sodium, Carbohydrate 36g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
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Ntombokhanyo Xhatalaza
[email protected]I'm not a fan of cranberries, but I really enjoyed these muffins. The sourdough flavor was really nice.
Saldeen Issadeen
[email protected]These muffins were a bit dense for my taste, but they were still good.
Aasif Hashmi
[email protected]I love the tangy flavor of the sourdough in these muffins. The cranberries and streusel topping are a delicious addition.
Dominic Ledea
[email protected]These muffins are the perfect way to use up leftover cranberries. They're also a great make-ahead breakfast or snack.
Puja Khati
[email protected]I used frozen cranberries in these muffins and they turned out great! I also added a bit of cinnamon to the streusel topping.
simon baker
[email protected]These muffins were a bit too sweet for my taste, but they were still good.
Nicola Mcculloch
[email protected]I'm not a baker, but these muffins were easy to make and turned out great! I'll definitely be making them again.
Aaditya Dhakal
[email protected]I made these muffins for a brunch party and they were a huge hit! Everyone loved the flavor and texture.
Haibat Gh
[email protected]These muffins are the perfect fall breakfast! The cranberries and streusel topping are a delicious combination.
Godrick Chamy
[email protected]I followed the recipe exactly, but my muffins didn't turn out as fluffy as I expected.
Ruben Hernandezv
[email protected]These muffins were a bit dry for my taste, but the flavor was good.
Umu Hakima
[email protected]I'm not a big fan of sourdough, but I really enjoyed these muffins. The cranberries and streusel topping were a great combination.
Sandra Akochi
[email protected]These muffins were easy to make and turned out great! I used fresh cranberries and they added a nice tartness to the muffins.
she male
[email protected]I love the combination of cranberries and sourdough in these muffins. The muffins are moist and flavorful, and the streusel topping is the perfect finishing touch.
Salena Waller
[email protected]These cranberry sourdough muffins were a delightful surprise! The streusel topping added a perfect touch of sweetness and crunch, while the sourdough gave the muffins a slightly tangy flavor. They were a hit with my family and friends.