Ingredients
1 cup Sourdough Starter1/2 cup packed brown sugar1/3 cup plus 1-1/2 cups all-purpose flour, divided1/2 teaspoon ground cinnamon1/4 cup cold butter, cubed1/4 cup chopped hazelnuts1/2 cup sugar1 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt1 large egg, room temperature1/2 cup butter, melted1-1/2 teaspoons grated orange zest1 cup fresh or frozen cranberries, thawed1/4 cup chopped dried apricots
Preparation
Let Sourdough Starter come to room temperature before using.
Preheat oven to 400°. In a small bowl, mix brown sugar, 1/3 cup flour and cinnamon; cut in cold butter until crumbly. Stir in hazelnuts.
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.
Fill paper-lined muffin cups three-fourths full. Sprinkle with hazelnut mixture.
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.
