Zutaten für Orange Scented Sour Cream Muffins With Poppy Seed Streusel
- 1 1/2 cups granulated sugar + 1/4 cup packed light brown sugar
- 2 1/2 cups all-purpose flour
- 1/4 cup (1/2 stick) cold unsalted butter
- Poppy Seed
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Fat Free Buttermilk
- 1 tablespoon orange zest
- Vanilla
- Egg
- Reduced Fat Sour Cream
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Zubereitung von Orange Scented Sour Cream Muffins With Poppy Seed Streusel
- Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- **Make the Streusel:** In a medium bowl, combine 1/2 cup all-purpose flour, 1/4 cup packed light brown sugar, 2 tablespoons poppy seeds, 1/4 teaspoon ground cinnamon, and 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces. Use a pastry blender or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Set the streusel aside.
- **Make the Muffins:** In a large bowl, whisk together 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 4 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Make a well in the center of the dry ingredients.
- In a separate medium bowl, whisk together 1 cup buttermilk, 1/2 cup sour cream, 2 large eggs, 1 teaspoon vanilla extract, and 1 tablespoon orange zest.
- Pour the wet ingredients into the well of the dry ingredients.
- Stir gently with a wooden spoon or spatula just until combined. The batter will be slightly lumpy.
- Fill each muffin cup about 2/3 full. Sprinkle evenly with the poppy seed streusel.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- These muffins freeze well! Thaw at room temperature or reheat gently in the microwave for 15 seconds.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
42g
Fat
15g
Carbs
7g
