SOUR CREAM MUFFINS WITH POPPY SEED STREUSEL

Sour Cream Muffins With Poppy Seed Streusel

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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.

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

How to Make SOUR CREAM MUFFINS WITH POPPY SEED STREUSEL

Step-by-Step

  1. FOR 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.
  2. FOR THE MUFFINS:

    Preheat oven to 375 degrees. Spray muffin pans with non-stick cooking spray. Set aside.
  3. In 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.
  4. Make 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.
  5. Bake for 18-20 minutes or until golden brown. Remove from muffin pans immediately. East immediately or cool completely and freeze.

Printable Recipe Card

About SOUR CREAM MUFFINS WITH POPPY SEED STREUSEL

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




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