Orange Scented Sour Cream Muffins With Poppy Seed Streusel

Name: Orange Scented Sour Cream Muffins With Poppy Seed Streusel
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 18 serving(s)
Ingredients: 3 tablespoons sugar; 2 tablespoons flour; 1 tablespoon butter, melted; 1 teaspoon poppy seed; 2 cups flour; 3/4 cup sugar; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt (optional); 3/4 cup fat-free buttermilk; 1/4 cup butter, melted; 1 -2 tablespoon orange zest (I use zest of one orange); 1 teaspoon vanilla; 1 egg, lightly beaten; 1 (8 ounce) container reduced-fat sour cream (don't use fat-free, they don't turn out as well)

6

Submitted by Brooke the Cook in

"I make these muffins every Christmas and this year I made them for Thanksgiving too - they smell and taste amazing, lots of different flavors going on with a pretty poppy seed streusel on top! Always a big hit! Recipe comes from the Cooking Light 2005 Holiday magazine (the ultimate resource for holiday cooking!!) and I can't believe no one has posted them yet!"

Orange Scented Sour Cream Muffins With Poppy Seed Streusel created by CoffeeB

Ready In:: 33mins
Serves:
Units:

Nutrition Information

7

People talking

Join In Now Join the conversation!

ingredients

Streusel
3 tablespoons sugar
2 tablespoons flour
1 tablespoon butter, melted
1 teaspoon poppy seed
Muffin
2 cups flour
³⁄₄ cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
¹⁄₂ teaspoon salt (optional)
³⁄₄ cup fat-free buttermilk
¹⁄₄ cup butter, melted
1 -2 tablespoon orange zest (I use zest of one orange)
1 teaspoon vanilla
1 egg, lightly beaten
1 (8 ounce) container reduced-fat sour cream (don't use fat-free, they don't turn out as well)

directions

Preheat oven to 375 and prepare muffin tins.
Prepare Struesel - combine all ingredients. Set aside.
For the muffins, in a large bowl, combine flour, sugar, baking powder, baking soda and salt, if using, until combined. Make a well in the center.
In a separate medium bowl, combine buttermilk and remaining muffin ingredients.
Pour mixture into well of flour mixture.
Stir with a wooden spoon until just combined - will be lumpy.
Spoon batter into muffin cups and sprinkle evenly with poppy seed struesel.
Bake for 18-20 minutes until golden brown.
Remove to wire racks to cool immediately.
These freeze well. Place on counter several hours until thawed or, if eating directly from freezer, reheat in microwave for 15 seconds until warm (not hot).

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@Brooke the Cook in

Contributor

@Brooke the Cook in

Contributor

Join The Conversation

all

reviews

tweaks

q&a

sort by:

review by SAHMchef

1/18/2013

Phenomenal, even my 2 picky sons gobbled them down! Buttermilk plus baking powder gives them nice lift.
photo by NorthwestGal

6/5/2009
review by NorthwestGal

6/5/2009

These were good, though I didn't taste any orange flavor at all. But otherwise, they were good. We had them for a quick snack to tie us over before dinner. I want to make them again and try adding fresh squeeze orange juice, just to boost that citrus flavoring a bit. Made for ZWT5.
review by FrVanilla

6/2/2009

These are not going to last long at my house. They are too good. This recipe combines a bunch of flavors I love and it works so well. Really moist also! I made 12 muffins and they came out HUGE and look like something you would buy at a bakery. This recipe is a keeper for me.
review by bigbadbrenda

5/29/2009

These were a hit. A different texture but I really enjoyed them. I had 3 and hubby ate the rest while I was at work. Added that they were made for ZWT5 and the Cooks With Dirty Faces.