Blackcurrant muffins with pecan crumble topping

Description

Very tasty muffins, some of my favorites. Sweet pastry here is wonderful with sour berries and crunchy sugar-nut topping perfectly complements the taste of these summer muffins. By the way, it is not necessary to cook them with fresh currants, frozen, too perfect!

Ingredients

Chicken egg

2 piece
Sour cream

200 g
Vegetable oil

80 ml
Lemon peel
Vanilla essence

1 tsp
Flour

280 g
Sugar

150 g
Leavening agent

1.5 tsp
Soda

0.25 tsp
Black currants

100 g
Walnuts

50 g
Brown sugar

2 Tbsp

Cooking

In a bowl, mix eggs, vegetable oil, sour cream, vanilla essence and lemon zest.

In another bowl, mix the flour, sugar, baking powder and soda. Then add liquid ingredients into dry ingredients and mix quickly. Add to the dough berries currants (currants if frozen, no need to defrost!) and gently but quickly stir.

Mix chopped nuts with sugar.

Put the dough into molds for muffins.

Sprinkle muffins on top of sugar-nut mixture. We strongly recommend not to neglect this step with crumble muffins taste better. If the nuts you can't, then at least sprinkle the top with brown sugar.