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sour cream muffins with poppy seed streusel

(1 rating)
atlantam48 avatar
Recipe by
Marlene York
@atlantam48
Macon, GA

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.

►
(1 rating)
yield 15 serving(s)
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For sour cream muffins with poppy seed streusel

  • 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

  • 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.
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