Any-Fruit-Will-Do Muffins With Streusel Topping

Recipe Ingredients

		Streusel topping
1/3 cup	53g / 1.9oz	Brown sugar or granulated white sugar
1/2 teaspoon	2.5ml	Ground cinnamon
1 tablespoon	15ml	Butter - unsalted
1/2 cup	73g / 2.6oz	Finely chopped walnuts
		Any fruit will do muffins
2 1/2 cups	156g / 5.5oz	Unbleached white flour - up to 2 3/4 cups
1 teaspoon	5ml	Baking soda
2 teaspoons	10ml	Baking powder
1/2 teaspoon	2.5ml	Ground cinnamon
1 pinch		Salt
1 1/3 cups	213g / 7.5oz	Firmly packed light brown sugar
2/3 cup	157ml	Vegetable oil
1 tablespoon	15ml	Minced lime - lemon, or orange zest, see note
1		Egg
1 cup	237ml	Buttermilk
2 teaspoons	10ml	Vanilla extract
1 3/4 cups	414ml	Loosely packed fruit - see note

Recipe Instructions

For the topping, mix sugar and cinnamon 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 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.

For the muffins, adjust oven rack to middle position and heat oven to

400F. 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 350Fand 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.

Source:
Cook's Illustrated, Sept./Oct. 1993,Page 8.

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