Sour Cream Muffins with Poppy Seed Streusel

By dashy_65

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

Details

Servings 15
Adapted from find.myrecipes.com

Preparation

Step 1

Preheat oven to 375°.

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

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.

180 cal, 6.3g fat, 27.8g carb, 277mg sod