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, 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.
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