Fruit Streusel Muffins
This recipe is adapted from the tattered pages of an old Family Circle magazine my mom passed along to me. It still holds up as a tried-and-true favourite on my bookshelf. These muffins are good old-fashioned way to enjoy fruit in season.
Makes 12 good size muffins
2 cups all purpose flour
1 cup whole wheat flour
3/4 cup sugar
4-1/2 tsp baking powder
1 tsp sea salt
1/2 tsp cinnamon
1/4 tsp mace (substitute nutmeg if need be)
1/8 tsp ground ginger
3/4 cup butter
1-1/2 apples or peaches, or 1-1/2 cups blueberries (raspberries are too soft for this, they get squished)
2 tsp lemon zest
1 cup buttermilk (if you don’t have any, make some with 7/8 cup milk plus 1-1/2 tbsp white vinegar, left aside for 10 minutes)
1/4 cup oats
2 tbsp brown sugar
3 tbsp olive or grapeseed oil
Preheat oven to convection bake 400F, or 425F if you don’t have convection.
In the bowl of a food processor, mix dry ingredients for batter – flours, sugar, baking powder, salt and spices. Cut in butter in pieces and pulse till mixture is crumbly. Measure out 1/2 cup of mixture in a small bowl for topping.
Add remaining ingredients for topping and mix with a fork. Set aside.
To the batter mix, add fruit in bite size pieces and stir gently.
In a small bowl or mixing cup, whisk eggs lightly and stir in buttermilk. Add to batter and mix just until incorporated.
Spoon batter into greased muffin tins. Spoon over tablespoons of the topping onto each muffin, pressing it in so it sticks.
Bake at convection 400F for 15-18 minutes. If you don’t have convection, bake at 425F for 10 minutes, then turn pan in oven and reduce heat to 400F. Bake for another 8-10 minutes, until tops are golden brown and internal temperature is 195F. (They will spring back when touched. )
Enjoy warm with butter.