Sour Cream Muffins with Poppy Seed Streusel |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 15 |
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Keep these orange-scented muffins around during the holidays for a quick breakfast or sweet snack. Ingredients:
3 tablespoons sugar |
2 tablespoons all-purpose flour |
1 tablespoon butter, melted |
1 teaspoon poppy seeds |
2 cups all-purpose flour (about 9 ounces) |
3/4 cup sugar |
2 teaspoons baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
3/4 cup fat-free buttermilk |
1/4 cup butter, melted |
1 tablespoon grated orange rind |
1 teaspoon vanilla extract |
1 large egg, lightly beaten |
1 (8-ounce) container reduced-fat sour cream |
cooking spray |
Directions:
1. Preheat oven to 375°.
2. To prepare streusel, combine first 4 ingredients in a small bowl; set aside.
3. To prepare muffins, lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour, 3/4 cup sugar, baking powder, baking soda, and salt in a medium bowl, stirring with a whisk. Make a well in center of mixture. Combine buttermilk and remaining ingredients except cooking spray in a small bowl; add to flour mixture, stirring just until moist. Spoon batter into 15 muffin cups coated with cooking spray. Sprinkle streusel evenly over batter. Bake at 375° for 18 minutes or until golden brown. Remove muffins from pans immediately; place on a wire rack.
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