Description
Other fruits and citrus zest can be substituted in this recipe, but this is my favorite combination.
Ingredients
- Unsalted Butter
- Brown Sugar
- Ground Cinnamon
- Walnuts
- Vegetable Oil
- Light Brown Sugar
- Orange Zest
- Egg
- Pure Vanilla Extract
- Buttermilk
- All-purpose Flour
- Salt
- Baking Powder
- Baking Soda
- Cranberries
Instructions
- Preheat the oven to 400f
- Line 12 muffin cups with paper liners or spray generously with nonstick cooking spray
- Grease the top of the muffin pan
- For the streusel, mix all the ingredients together with a fork or your finger
- Set aside
- For the batter, whisk the oil, brown sugar, zest, and egg together in a large bowl
- The mixture should be pasty
- Stir in the vanilla and buttermilk
- In a large bowl, stir together 2 1 / 2 cups of the flour, the salt, baking powder, baking soda, and cinnamon
- Add to the wet ingredients and blend
- Fold in the fruit
- The use of frozen fruit may help firm up the batter
- If not, and the batter seems too loose, add 1 / 4 cup more flour to make the batter a bit stiffer
- Using a large ice-cream scoop, fill the muffins cups to the top
- Sprinkle streusel topping evenly over each muffin
- Place the muffin pan on the prepared baking sheet
- Bake for 15 minutes, then lower the oven temperature to 350f and bake for another 12 to 15 minutes, or until the muffins spring back when pressed lightly
- Let cool in the pan for 5 minutes before unmolding onto wire racks