SOUR CREAM MUFFINS WITH POPPY SEED STREUSEL
I have the hardest time making muffins. They tend to be dry and/or heavy. Luckily, this recipe is the exception so I make them often. I use large muffin pans (6 muffins instead of 12). The recipe below says the yield is 15. With the large pans, I get 8-9.
Provided by Marlene York
Categories Other Breakfast
Time 35m
Number Of Ingredients 15
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.
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