Orange Scented Sour Cream Muffins With Poppy Seed Streusel
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!
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INGREDIENTS
NutritionStreusel
- 3tablespoons sugar
- 2tablespoons flour
- 1
- 1teaspoon poppy seed
Muffin
- 2cups flour
- 3⁄4cup sugar
- 2teaspoons baking powder
- 1teaspoon baking soda
- 1⁄2
- 3⁄4
- 1⁄4
- 1 -2
- 1teaspoon vanilla
- 1
- 1
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).