-
1
Preheat oven to 400*F.
-
2
Prepare muffin cups by spraying with non cooking spray or lining with paper muffin cup liners.
-
3
Mix together all streusel ingredients with a fork to make a crumbly mixture.
-
4
Set aside.
-
5
For the batter, whisk together the oil, brown sugar, zest and egg.
-
6
Stir in the buttermilk and vanilla.
-
7
Stir together 2 1/2 cups flour, salt, baking powder, soda and cinnamon in a bowl.
-
8
Add to the wet ingredients and blend.
-
9
Fold in your desired fruit.
-
10
The use of frozen fruit may help firm up the batter.If the batter seems too loose, add 1/4 cup more flour to make the batter stiffer.
-
11
Fill the muffin cups to the top.
-
12
Sprinkle streusel topping over each muffin evenly.
-
13
Bake for 15 minutes, lower the oven temperature to 350*F and bake for another 12 to 15 minutes or until the muffins spring back when pressed lightly.
-
14
Let cool in pan for 5 minutes before unmolding onto wire racks.
-
15
NOTE: Fruit variations: Here is a list of what you can use in this recipe: Rhubarb, fresh or frozen, diced, Cranberries, frozen, coarsely chopped, Blueberries, frozen or semifrozen, Apples, diced, peeled or not, Bananas, chopped (add a pinch nutmeg), Frozen raspberries, Frozen strawberries, chopped, dried sour cherries, cranberries or raisins, plumped and patted dry, Strawberry and Rhubarb combination, Apple and cranberry combination, Rhubarb and apple combination.
