Any-Fruit-Will-Do Muffins with Streusel Topping

A Master Recipe: This flexible muffin recipe allows you to use a variety of fruits and flavorings. Consider adding citrus zest for an extra layer of flavor: lemon with blueberry, orange with cranberry or rhubarb, or lime with banana. Makes 1 Dozen Muffins.

Ingredients

Streusel Topping (Doubled for Extra Crunch)

  • 1/2 cup brown or white sugar

  • 1 tsp ground cinnamon

  • 1/2 cup unsalted butter, chilled and cut into small pieces

  • 2/3 cup finely chopped walnuts (optional)

Any-Fruit-Will-Do Muffins

  • 2 1/2 cups all-purpose flour (unbleached, if available)

  • 1 tsp baking soda

  • 2 tsp baking powder

  • 1/2 tsp ground cinnamon

  • Pinch of salt

  • 1 1/3 cups light brown sugar, packed firm

  • 2/3 cup vegetable oil

  • 1 Tbsp minced citrus zest (from 1 lime, lemon, or orange, as desired)

  • 1 egg

  • 1 cup buttermilk

  • 2 tsp vanilla extract

  • 1 1/2 cups fruit of choice (see notes for options), lightly packed

Suggested Fruit Options:

  • Fresh or frozen rhubarb, diced

  • Cranberries, coarsely chopped

  • Blueberries

  • Apples, cut into small chunks

  • Bananas, cut into small chunks

  • Raspberries

  • Strawberries, quartered or cut into small pieces

  • Dried sour cherries or cranberries

  • For delicate fruits like raspberries or blueberries, using semi-frozen fruit can help prevent them from getting smashed and discoloring the batter.

Instructions

  1. Make the Streusel Topping: In a small bowl, combine the sugar and cinnamon. Add the chilled butter, and cut it into the dry ingredients using your fingertips, a pastry blender, or two forks until the mixture resembles coarse crumbs with no visible lumps of butter. Mix in the walnuts, if desired. Set aside or refrigerate until ready to use.

  2. Prepare for Baking: Adjust the oven rack to the middle position and preheat the oven to 400°F. Lightly grease the top surface of a 12-cup muffin pan, and line the cups with paper liners if desired.

  3. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.

  4. Mix the Wet Ingredients: In a large bowl, whisk the brown sugar, vegetable oil, citrus zest, egg, buttermilk, and vanilla extract until well blended.

  5. Combine the Wet and Dry Ingredients: Gently fold the dry ingredients into the wet mixture, mixing just until combined. Be careful not to overmix.

    1. Gently fold in the fruit. If the batter seems too wet, add up to 1/4 cup more flour to achieve a slightly stiffer consistency.

  6. Portion and Add Streusel: Using an ice-cream scoop, divide the batter evenly among the muffin cups, filling each to the brim. Generously sprinkle a portion of the streusel topping over each muffin.

  7. Bake: Bake at 400°F for 5 minutes, then reduce the oven temperature to 350°F and continue baking for another 10-12 minutes, or until the muffins are golden brown and spring back when lightly pressed.

  8. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. 

  9. Serve warm or at room temperature.

Tips and Optional Additions

  • For Extra Moisture: Add 1/4 cup of sour cream or Greek yogurt to the wet ingredients for an even more tender muffin.

  • For More Flavor: Try adding a dash of nutmeg or cardamom to the batter for a warming spice blend.

  • Storage: These muffins freeze well. Simply cool them completely, then freeze in an airtight container. Reheat briefly in the oven or microwave before serving.

Enjoy these versatile muffins with your choice of fruit and extra streusel topping for a delightful crunch in every bite!