sour cream muffins with poppy seed streusel
(1 RATING)
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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prep time
15 Min
cook time
20 Min
method
Bake
yield
15 serving(s)
Ingredients
- 3 tablespoons granulated sugar
- 2 tablespoons all purpose flour
- 1 tablespoon unsalted butter, melted
- 1 teaspoon poppy seeds
- 2 cups all purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk
- 1/4 cup unsalted butter, melted
- 1 tablespoon fresh orange zest
- 1 - egg, slightly beaten
- 1 teaspoon vanilla extract
- 1 - small container sour cream
How To Make sour cream muffins with poppy seed streusel
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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.
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Step 2FOR THE MUFFINS: Preheat oven to 375 degrees. Spray muffin pans with non-stick cooking spray. Set aside.
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Step 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.
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Step 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.
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Step 5Bake for 18-20 minutes or until golden brown. Remove from muffin pans immediately. East immediately or cool completely and freeze.
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