Sour Cream Muffins with Poppy Seed Streusel

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

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Nutritional Information

Amount per serving
  • Calories: 180
  • Calories from fat: 32%
  • Fat: 6.3g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.4g
  • Protein: 3.3g
  • Carbohydrate: 27.8g
  • Fiber: 0.5g
  • Cholesterol: 31mg
  • Iron: 1mg
  • Sodium: 277mg
  • Calcium: 77mg

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

  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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