Sour Cream Poppyseed Muffins by Michelle Diggs - Musely
  • Login/Sign up
  • $ 11% Cashback on all one-time purchases
    11% Cashback is available to all registered users and will be give in the form of Musely Coins.
    * Buy Together & Subscriptions orders are not eligible for Cashback
  • Free shipping over $25

    Free Shipping on All Orders Over $25.

    You may request a return within 30 days from the date the product is shipped.

    All returns may be tentative on brand approval.

Sour Cream Poppyseed Muffins

posted in Food & Drink > Recipes
06/13/2014
  • 2 c. sifted all-purpose flour
    3/4 c. sugar
    2 tsp. baking powder
    1 tsp. baking soda
    1/2 tsp. salt
    3/4 c. buttermilk
    1/4 c. butter, melted
    1 Tbsp. grated orange rind
    1 tsp. vanilla
    1 tsp. almond extract
    1 large egg, lightly beaten
    1 8-oz. container sour cream (light works great)
    Streusel
    1/4 c. 2 Tbsp. sugar
    1/4 c. flour
    2 Tbsp. butter, melted
    2 tsp. poppy seeds

  • Preheat oven to 375.Prepare streusel by combining streusel ingredients in a small bowl and set aside. To prepare muffins, combine sifted flour, sugar, baking powder, baking soda, and salt in a medium bowl, stirring with a whisk. Make a well in the center of the mixture. Combine buttermilk and remaining muffin ingredients in a small bowl and add to flour mixture, stirring until just moist. Spoon batter into 12 muffin cups or 24-36 mini muffin cups, either lined or sprayed. Sprinkle evenly with streusel mixture.Bake at 375 for 18 minutes or until golden brown. Remove muffins from pan immediately

  • and place on a wire rack to cool.

Comments

6
See all comments

Related Tips

14K Followers