Keep these orange-scented muffins around during the holidays for a quick breakfast or sweet snack.
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
How to Make It
Preheat oven to 375°.
To prepare streusel, combine first 4 ingredients in a small bowl; set aside.
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.
These are the most delicious muffins I have ever tasted. I'm actually finding myself eating more than one at a time! I followed the recipe exactly and they turned out perfect. I would definitely try a variation with lemon. I stored these in a basket with a dish towel overnight then put them in a sealed container with paper towel on the top and bottom.
Halved the recipe and the only other adjustment I made was adding some Chilean guava (look a bit like light colored cranberries, but are semi-sweet and are texture and size of blueberries). These turned out very well. So tasty we had to have two. Will make again.
I thought these were excellent and exceptionally flavorful. The texture is light and lovely. I was very careful not to over-mix. As a matter of fact, I left the bater lumpy as one would other muffins. The only change I made was low-fat buttermilk because I couldn't find fat-free. They were quick to make - I spent more time zesting the oranges than anything else. It took me two oranges to make up the 1T, but I was using large-ish Navel oranges. I'm looking forward to making these again and maybe even experimenting with lemon in place of the orange. I think this base would work well for several flavor profiles.
I actually just made this recipe out of my 2005 issue of Cooking Light and I wish I had made it sooner. These muffins are delicious, light and airy. The orange zest is necessary so don't skip it. You could substitute lemon zest but the orange zest is terrific. These muffins are perfect for everyday or even a special occasion.
This is our favorite muffin recipe. It is flavorful, light, and delicious. We make these muffins every couple weeks for a yummy breakfast. My 4 yr. old twin boys are usually right next to me helping me measure, mix and stir.
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