Sour Cream Poppyseed Muffins by Michelle Diggs - Musely
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Sour Cream Poppyseed Muffins

posted in Food & Drink > Recipes
  • 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)
    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.


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