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.
Sour Cream Muffins with Poppy Seed Streusel
mkabodian Posted: 04/30/09
RoseCoker01 Posted: 11/24/10
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.
Semiresponsive Posted: 10/21/12
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.
BeverlyDear3 Posted: 03/24/12
Very good......not as flavorful as I would like, but I will make again.
Saraliza Posted: 06/16/13
Fabulous! I didn't have enough sour cream, so I substituted an equal amount of lemon-flavored Greek yogurt. This is one of my favorite muffin recipes, and a great treat for Father's Day.