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Any-Fruit-Will-Do Muffins With Streusel Topping Recipe

Any-Fruit-Will-Do Muffins With Streusel Topping Recipe

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Any-Fruit-Will-Do Muffins With Streusel Topping

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Ingredients:

Serving

1/3 cup brown sugar
1/2 tsp ground cinnamon
1 pinch salt
1 tbsp butter, unsalted
1/2 cup finely chopped walnuts
2 1/2 cups unbleached white flour, up to 2 3/4 cups
1 tsp baking soda
2 tsp baking powder
1/2 tsp ground cinnamon
1 pinch salt
1 1/3 cups firmly packed light brown sugar
2/3 cup vegetable oil
1 tbsp limes , lemon or 1 tbsp orange zest, see note
1 egg
1 cup buttermilk
2 tsp vanilla extract
1 3/4 cups loosely packed fruit, see note

Directions:

For the streusel topping:.
Mix sugar, cinnamon and pinch of salt in a small bowl or work bowl of a food processor, add butter. If mixing by hand, use fingertips, a pastry blender, or 2 forks to blend the fat into dry ingredients until mixture looks like coarse irregular crumbs, with no visible lumps of butter. If mixing in a food processor, pulse about 10 times, then process 5 to 10 seconds, until there are no visible lumps of butter; stir in nuts. Set aside.
For the muffins:.
Adjust oven rack to middle position and heat oven to 400 degrees. Lightly grease the top surface of a 12-cup muffin pan; use liners, if necessary.
Whisk 2 1/2 cups flour with next 4 ingredients in a medium bowl, set aside.
Whisk together next 4 ingredients in a large bowl; whisk in buttermilk and vanilla. Gently whisk dry ingredients into wet ingredients to partially blend. Continue mixing batter with a rubber spatula, making sure that ingredients at the bottom are incorporated into batter fold in fruit. (Frozen fruit will help firm up batter. If batter seems too wet add a few more tablespoons of flour, up to 1/4 cup, to stiffen batter.).
Using an ice-cream scoop, place a portion of batter into each muffin cup, filling to the brim. Sprinkle a portion of streusel topping over batter in each muffin cup.
Bake 15 minutes, reduce heat to 350 degrees and bake 10 to 12 minutes or until muffins are golden brown and spring back when lightly pressed with fingertips. Let muffins cool in pan for 5 minutes then transfer them to a wire rack. Serve warm or at room temperature.
NOTES:.
To simplify muffin making, quadruple the streusel topping recipe and freeze.
Orange, lemon, or lime zests can be used to flavor the muffins, if you like.
Lemon works well with blueberry.
Orange zest with cranberry or rhubarb.
Lime zest with banana chunks.
Almost any fruit works in this recipe. Good choices include:.
Apples, cut into small dice.
Bananas, cut into firm, small chunks.
Blueberries.
Cranberries, coarsely chopped.
Dried sour cherries or cranberries.
Raspberries.
Rhubarb, diced (fresh or frozen).
Strawberries, quartered or cut into small dice.
To prevent delicate, highly colored fruits like raspberries, cranberries, and blueberries from getting mashed and discoloring the batter, use semi frozen fruit.
It is not necessary to use paper baking liners if the muffin tin is commercial, glazed, or nonstick.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1460.08 Kcal (6113 kJ)
Calories from fat	620.07 Kcal
		% Daily Value*
Total Fat	68.9g	106%
Cholesterol	55.29mg	18%
Sodium	818.12mg	34%
Potassium	714.94mg	15%
Total Carbs	200.48g	67%
Sugars	113.88g	456%
Dietary Fiber	7.05g	28%
Protein	18.03g	36%
Vitamin C	2.4mg	4%
Iron	6.8mg	38%
Calcium	313.5mg	31%

Amount Per 100 g
Calories	355.16 Kcal (1487 kJ)
Calories from fat	150.83 Kcal
		% Daily Value*
Total Fat	16.76g	106%
Cholesterol	13.45mg	18%
Sodium	199.01mg	34%
Potassium	173.91mg	15%
Total Carbs	48.77g	67%
Sugars	27.7g	456%
Dietary Fiber	1.71g	28%
Protein	4.39g	36%
Vitamin C	0.6mg	4%
Iron	1.7mg	38%
Calcium	76.3mg	31%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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