Buttermilk Muffins With Variations
This is a basic muffin recipe. You can vary the taste according to which fruit you choose to use. Other combinations are strawberry, cranberry/orange, and blueberry/lemon. it may be necessary to use more flour depending on which fruit you use.
Steps
Preheat oven to 400f.
Prepare muffin cups by spraying with non cooking spray or lining with paper muffin cup liners.
Mix together all streusel ingredients with a fork to make a crumbly mixture.
Set aside.
For the batter , whisk together the oil , brown sugar , zest and egg.
Stir in the buttermilk and vanilla.
Stir together 2 1 / 2 cups flour , salt , baking powder , soda and cinnamon in a bowl.
Add to the wet ingredients and blend.
Fold in your desired fruit.
The use of frozen fruit may help firm up the batter.
If the batter seems too loose , add 1 / 4 cup more flour to make the batter stiffer.
Fill the muffin cups to the top.
Sprinkle streusel topping over each muffin evenly.
Bake for 15 minutes , 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 pan for 5 minutes before unmolding onto wire racks.
Ingredients
butter, brown sugar, cinnamon, walnuts, vegetable oil, light brown sugar, citrus zest, egg, vanilla, buttermilk, flour, salt, baking powder, baking soda, fruit