Ingredients
Makes 12 Muffins
Streusel Topping
- ½ cup all-purpose flour
- ½ cup walnuts, chopped
- ½ cup brown sugar
- 4 tbs. unsalted butter, melted
- ½ tsp. ground cinnamon
- pinch of ground nutmeg
- 2 tsp. grated orange zest
Muffins
- 2 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- 1 cup sour cream
- ¼ cup fresh orange juice
- 1 Tbs. grated orange zest
- 1 tsp. vanilla
- 5 Tbs. unsalted butter
- 1 cup sugar
- 2 large eggs
- ¼ cup Bonnie’s Jams Apricot Orange
Directions
In small bowl, mix together all ingredients for streusel topping, until well-blended.
Preheat oven to 350°F. Line a muffin tin with twelve muffin liners, or grease well with butter. In medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
In another small bowl, mix together the sour cream, orange juice, orange zest and vanilla. Set aside.
In bowl of electric mixer or mixing bowl, combine sugar and butter. Beat until light and fluffy, about 3 to 4 minutes. Beat in eggs, one at a time, making sure the first egg is completely incorporated before adding in the second egg.
Add in the flour mixture in three parts, alternating with sour cream mixture in two parts. Beat on low speed until smooth and scrape down the sides as needed. Fill muffin tins about 2/3 full. Next, spoon about a half teaspoon of Bonnie’s Jams Apricot Orange into the middle of the muffin, then top with another teaspoon of batter. Sprinkle muffins with streusel topping.
Bake in lower third of the oven until a toothpick inserted into the middle of the muffins comes out clean, about 25 to 35 minutes. Let cool briefly in pan on a cooling rack. Serve warm or at room temperature.
