Sour Cream Muffins with Poppy Seed Streusel

9 Reviews
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Photo: Becky Luigart-Stayner
Yield
15 servings (serving size: 1 muffin)
By Jackie Mills
November 2005
RECIPE BY Cooking Light

Keep these orange-scented muffins around during the holidays for a quick breakfast or sweet snack.

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

Nutritional Information

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

How to Make It

Step 1

Preheat oven to 375°.

Step 2

To prepare streusel, combine first 4 ingredients in a small bowl; set aside.

Step 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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Ratings & Reviews

Saraliza's Review

Kathleen
June 16, 2013
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.

RoseCoker01's Review

Tsettimi
November 24, 2010
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.

BeverlyDear3's Review

mkabodian
March 24, 2012
Very good......not as flavorful as I would like, but I will make again.

Tsettimi's Review

Semiresponsive
April 19, 2014
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.

mkabodian's Review

RoseCoker01
April 30, 2009
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.

melissaotero's Review

JLang6
February 26, 2014
delicious, delicious, delicious!!!! will definitely make this again!!

JLang6's Review

melissaotero
March 08, 2014
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.

Kathleen's Review

Saraliza
December 09, 2014
N/A

Semiresponsive's Review

BeverlyDear3
October 21, 2012
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.
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