Best Orange Scented Sour Cream Muffins With Poppy Seed Streusel Recipes

ORANGE SOUR CREAM MUFFINS

Orange Sour Cream Muffins image

Sour cream makes every bite of these muffins moist, while orange juice concentrate provides pleasant flavor. I keep some in the freezer for a fast breakfast or snack. -Nellie Gobeli, Ava, Missouri From Taste of Home's Holiday & Celebrations Cookbook 2002

Provided by The Daycare Lady

Categories Quick Breads

Time 35m

Yield 1 dozen muffins, 12 serving(s)

Number Of Ingredients 9

Ingredients

1 1/4 cups all-purpose flour
1 cup sugar
1/2 cup pecans, chopped
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/2 cup sour cream
6 tablespoons butter or 6 tablespoons margarine, melted
3 tablespoons orange juice concentrate

Steps:

In a bowl, combine the flour, sugar, pecans, baking soda and salt. In another bowl, whisk the egg, sour cream, butter and orange juice concentrate. Stir into the dry ingredients just until moistened.
Fill paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to a wire rack. Serve warm. Yield: 1 dozen.

Nutrition Facts : Calories 227.6, Fat 11.6, SaturatedFat 5.3, Cholesterol 37.1, Sodium 153.1, Carbohydrate 29.3, Fiber 0.8, Sugar 18.5, Protein 2.8

ORANGE SCENTED SOUR CREAM MUFFINS WITH POPPY SEED STREUSEL

Orange Scented Sour Cream Muffins With Poppy Seed Streusel image

I make these muffins every Christmas and this year I made them for Thanksgiving too - they smell and taste amazing, lots of different flavors going on with a pretty poppy seed streusel on top! Always a big hit! Recipe comes from the Cooking Light 2005 Holiday magazine (the ultimate resource for holiday cooking!!) and I can't believe no one has posted them yet!

Provided by Brooke the Cook in

Categories Quick Breads

Time 33m

Yield 18 serving(s)

Number Of Ingredients 15

Ingredients

3 tablespoons sugar
2 tablespoons flour
1 tablespoon butter, melted
1 teaspoon poppy seed
2 cups flour
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt (optional)
3/4 cup fat-free buttermilk
1/4 cup butter, melted
1 -2 tablespoon orange zest (I use zest of one orange)
1 teaspoon vanilla
1 egg, lightly beaten
1 (8 ounce) container reduced-fat sour cream (don't use fat-free, they don't turn out as well)

Steps:

Preheat oven to 375 and prepare muffin tins.
Prepare Struesel - combine all ingredients. Set aside.
For the muffins, in a large bowl, combine flour, sugar, baking powder, baking soda and salt, if using, until combined. Make a well in the center.
In a separate medium bowl, combine buttermilk and remaining muffin ingredients.
Pour mixture into well of flour mixture.
Stir with a wooden spoon until just combined - will be lumpy.
Spoon batter into muffin cups and sprinkle evenly with poppy seed struesel.
Bake for 18-20 minutes until golden brown.
Remove to wire racks to cool immediately.
These freeze well. Place on counter several hours until thawed or, if eating directly from freezer, reheat in microwave for 15 seconds until warm (not hot).

Nutrition Facts : Calories 145.5, Fat 5.2, SaturatedFat 3.1, Cholesterol 25.1, Sodium 142.4, Carbohydrate 22.5, Fiber 0.5, Sugar 10.6, Protein 2.3

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