Sour Cream Muffins With Poppy Seed Streusel Recipe

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SOUR CREAM MUFFINS WITH POPPY SEED STREUSEL

Marlene York

By
@atlantam48

I have the hardest time making muffins. They tend to be dry and/or heavy.

Luckily, this recipe is the exception so I make them often.

I use large muffin pans (6 muffins instead of 12). The recipe below says the yield is 15. With the large pans, I get 8-9.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
15
Prep:
15 Min
Cook:
20 Min
Method:
Bake

Ingredients

3 Tbsp
granulated sugar
2 Tbsp
all purpose flour
1 Tbsp
unsalted butter, melted
1 tsp
poppy seeds
2 c
all purpose flour
3/4 c
granulated sugar
2 tsp
baking powder
1 tsp
baking soda
1/2 tsp
salt
3/4 c
buttermilk
1/4 c
unsalted butter, melted
1 Tbsp
fresh orange zest
1
egg, slightly beaten
1 tsp
vanilla extract
1
small container sour cream

Step-By-Step

1FOR THE STREUSEL:

In a small bowl, combine 3 tablespoons granulated sugar, 2 tablespoons all purpose flour, 1 tablespoon melted butter and 1 teaspoon poppy seeds. Set aside.

2FOR THE MUFFINS:

Preheat oven to 375 degrees. Spray muffin pans with non-stick cooking spray. Set aside.

3In a large bowl, sift together 2 cups flour, baking powder, baking soda and salt. Mix in 3/4 cup granulated sugar. (I sometimes add additional poppy seeds to batter.)

In a small bowl, blend together remaining ingredients.

4Make a well in flour mixture and add the wet ingredients stirring just until moist.

Spoon batter into muffin cups about half full. Sprinkle streusel evenly over the batter.

5Bake for 18-20 minutes or until golden brown. Remove from muffin pans immediately. East immediately or cool completely and freeze.

About this Recipe

Course/Dish: Other Breakfast, Muffins
Main Ingredient: Flour
Regional Style: American
Hashtags: #poppy, #seeds