In the middle of the week, I suddenly felt the need to bake. I've been having that urge pretty frequently, which bodes well for friends and coworkers as they get to eat the finished product. So I had all the ingredients to make these muffins, so I did. Oh my GOSH. They are really, really good. They continue to be good for a few days, too. They don't dry out as long as you keep them in a container. The streusel is delicious, the orange flavor is delicious, and it's just great. I would make these again.
Sour Cream Muffins with Poppy Seed Streusel
Cooking Light, November 2005
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
8 ounces reduced-fat sour cream
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.