sour cream muffins with poppy seed streusel
(1 rating)
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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
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3 Tbspgranulated sugar
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2 Tbspall purpose flour
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1 Tbspunsalted butter, melted
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1 tsppoppy seeds
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2 call purpose flour
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3/4 cgranulated sugar
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2 tspbaking powder
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1 tspbaking soda
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1/2 tspsalt
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3/4 cbuttermilk
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1/4 cunsalted butter, melted
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1 Tbspfresh orange zest
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1egg, slightly beaten
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1 tspvanilla extract
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1small container sour cream
How To Make sour cream muffins with poppy seed streusel
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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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2FOR THE MUFFINS: Preheat oven to 375 degrees. Spray muffin pans with non-stick cooking spray. Set aside.
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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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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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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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