Buttermilk Muffins

Ingredients

For The Topping

- 1 Tablespoon Cold Unsalted Butter

- 1/3 Cup Firmly Packed Brown Sugar

- 1 Teaspoon Ground Cinnamon

- 1/2 Cup Finely Chopped Walnuts

For The Muffin

- 1/2 Cup Vegetable Oil

- 1-1/3 Cup Packed Brown Sugar

- 1-1/2 Tablespoons Grated Citrus Zest

-1 Egg

- 2 Teaspoons Pure Vanilla Extract

- 1 cup buttermilk

- 2-1/2 Cups All-Purpose Flour

- 1/4 Teaspoon Salt

- 2-1/2 Teaspoons Baking Powder

- 1/2 Teaspoon Baking Soda

- 1-3/4 Cups Coarsely Chopped Fruit

Directions

For The Topping
1. In a bowl, combine all of the streusel topping ingredients.
2. With your fingers, combine until you have a crumbly mixture.
3.Set aside if using immediately or store in the refrigerator.
For The Muffins
1. Preheat the oven to 400 degrees F and line a 12-cup muffin tin with paper liners. If you don't have paper liners butter and flour the muffin tin.
2. In a bowl, mix together the dry ingredients (flour, salt, baking powder and baking soda); set aside.
3. In another bowl, combine the oil, brown sugar, citrus zest and egg.
4. Once combined, stir in the buttermilk and vanilla extract.
5. Add the wet ingredients to the dry ingredients and mix well. Gently mix in the fruit. If the batter seems to liquidy, add a tiny bit more flour. The batter should be fairly stiff.
6. Spoon the batter into the muffin cups filling them right to the top.
7. Divide the streusel topping equally among the muffins.
8. Bake for 15 minutes and then lower the temperature to 350 degrees F and bake for an additional 12 minutes.
9. When the muffins are done they will spring back when lightly pressed.
10. Otherwise, test the muffins by inserting a toothpick.
11. Let the muffins cool in the pan for 10 minutes and then remove the muffins and let them cool on a wire rack.

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