Cranberry Sourdough Muffins With Streusel Topping

• 1 cup
• 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
• 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

1. Let Sourdough Starter come to room temperature before using.
2. Preheat oven to 400u0b0. In a small bowl, mix brown sugar, 1/3 cup flour and cinnamon; cut in cold butter until crumbly. Stir in hazelnuts.
3. 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.
4. Fill paper-lined muffin cups three-fourths full. Sprinkle with hazelnut mixture.
5. 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.

brown sugar, flour, ground cinnamon, cold butter, hazelnuts, sugar, baking powder, baking soda, salt, egg, butter, orange zest, frozen cranberries, apricots

Taken from www.tasteofhome.com/recipes/cranberry-sourdough-muffins-with-streusel-topping/ (may not work)