Best Orange Scented Sour Cream Muffins With Poppy Seed Streusel Recipes

ORANGE AND POPPY SEED MUFFINS

Steps:

• Pre-heat oven to 220 degrees celsius (fan-forced).
• Sift flour into large mixing bowl. Add sugar and poppy seeds and stir to combine.
• Add remaining ingredients, apart from the marmalade, and stir gently to combine. Don't over-stir.
• Prepare muffin tin by greasing well or spraying with oil. If you have the large cafe-style muffin tin, this mixture makes 6 muffins. If you have a cupcake-size tin, it makes 12 muffins.
• Spoon mixture into tins. If desired, sprinkle a small amount of poppy seeds on each muffin, with the optional extra poppy seeds, and place into oven.
• Cook for 5 minutes before turning oven temperature down to 190 degrees celsius (fan-forced). If you're using a smaller cupcake tin, bake for a further 10-12 minutes (or until a metal skewer inserted into a muffin comes out clean). If using a cafe-style larger muffin tin, bake for a further 18 minutes (or until a metal skewer inserted into a muffin comes out clean).
• Remove from oven and use a brush to glaze the muffins with marmalade. You may need to heat your marmalade a little in the microwave first to make it runny and also use kitchen scissors to chop any larger pieces of rind, depending on the style of marmalade.
• Allow to cool for a few minutes before easing each muffin from the tin and placing on a cooling rack.

POPPY SEED MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, poppy seeds, baking powder and salt. In another bowl, whisk the eggs, milk, oil and extracts; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Serve warm.

POPPY SEED ORANGE MUFFINS

Steps:

• In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in the yogurt, orange juice concentrate, orange zest and extract. Combine the flour, poppy seeds, baking soda and salt; add to creamed mixture just until moistened. , Fill paper-lined muffin cups two-thirds full. Bake at 400° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

ORANGE SCENTED SOUR CREAM MUFFINS WITH POPPY SEED STREUSEL

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).

SOUR CREAM MUFFINS WITH POPPY SEED STREUSEL

Steps:

• 1. FOR THE STREUSEL: In a small bowl, combine 3 tablespoons granulated sugar, 2 tablespoons all purpose flour, 1 tablespoon melted butter and 1 teaspoon poppy seeds. Set aside.
• 2. FOR THE MUFFINS: Preheat oven to 375 degrees. Spray muffin pans with non-stick cooking spray. Set aside.
• 3. In a large bowl, sift together 2 cups flour, baking powder, baking soda and salt. Mix in 3/4 cup granulated sugar. (I sometimes add additional poppy seeds to batter.) In a small bowl, blend together remaining ingredients.
• 4. Make a well in flour mixture and add the wet ingredients stirring just until moist. Spoon batter into muffin cups about half full. Sprinkle streusel evenly over the batter.
• 5. Bake for 18-20 minutes or until golden brown. Remove from muffin pans immediately. East immediately or cool completely and freeze.

ORANGE SOUR CREAM MUFFINS

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.