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Any-Fruit-Will-Do-Muffins with Streusel Toppings Recipe

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This recipe for Any-Fruit-Will-Do-Muffins with Streusel Toppings, by , is from The Miller Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rebecca Abenroth
Added: Sunday, January 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  

Streusal Topping
1/3 cup brown sugar (or white)
1/2 teaspoon ground cinnamon
1 tablespoon unsalted butter
1/2 cup chopped walnuts

Muffins
2 1/2 cups unbleached all-purpose flour (may need 1/4 additional cup)
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
Pinch table salt
1 1/3 cups light brown sugar , packed firm
2/3 cup vegetable oil
1 tablespoon grated lemon zest , lime, or orange, (see note)
1 egg
1 cup buttermilk
2 teaspoons vanilla extract
1 3/4 cups fruit (see note), lightly packed

Directions:
Directions:
l. For the topping, mix sugar and cinnamon in a small bowl or workbowl 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 fat. If mixing in a food processor, pulse about 10 times, then process 5 to 10 seconds, until there are no visible lumps of fat; stir in nuts and set aside.

2. 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.

3. 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.)

4. Using an ice-cream scoop, place a portion of batter into each muffin cup, filling to the brim. Sprinkle a portion of streusal topping over batter in each muffin cup.

5. Bake 15 minutes; reduce heat to 350 degrees and bake until muffins are golden brown and spring back when lightly pressed with fingertips, 10 to 12 minutes. Let muffins cool in pan for 5 minutes then transfer them to a wire rack. Serve warm or at room temperature.


Number Of Servings:
Number Of Servings:
12 muffins
Personal Notes:
Personal Notes:
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 together. Almost any fruit works in this recipe. Good choices include: fresh or frozen rhubarb, diced; cranberries, coarsely chopped; blueberries; apples, cut into small dice; bananas, cut into firm, small chunks; raspberries; strawberries, quartered or cut into small dice; dried sour cherries or cranberries. To prevent delicate, highly colored fruits like raspberries, cranberries, and blueberries from getting mashed and discoloring the batter, use semifrozen fruit.

 

 

 

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