Sour Cream Muffins with Poppy Seed Streusel

Sour Cream Muffins with Poppy Seed Streusel Recipe
Photo: Becky Luigart-Stayner
Keep these orange-scented muffins around during the holidays for a quick breakfast or sweet snack.

Yield:

15 servings (serving size: 1 muffin)

Recipe from

Cooking Light

Nutritional Information

Calories 180
Caloriesfromfat 32 %
Fat 6.3 g
Satfat 3.2 g
Monofat 2.3 g
Polyfat 0.4 g
Protein 3.3 g
Carbohydrate 27.8 g
Fiber 0.5 g
Cholesterol 31 mg
Iron 1 mg
Sodium 277 mg
Calcium 77 mg

Ingredients

Streusel:
3 tablespoons sugar
2 tablespoons all-purpose flour
1 tablespoon butter, melted
1 teaspoon poppy seeds
Muffins:
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

Preparation

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.

Note:

Jackie Mills,

November 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note