Best Sour Cream Muffins With Poppy Seed Streusel Recipes

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).

LEMONY POPPY SEED MUFFINS

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the sour cream, lemon juice, extracts and lemon zest. , Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture just until moistened. Fold in poppy seeds. , Fill six greased jumbo muffin pans. Bake at until a toothpick inserted in the center comes out clean, 20-23 minutes. Remove to a wire rack. Serve warm.

POPPY SEED MUFFINS

Steps:

• Mix flour in bowl with next 4 ingredients.
• Mix remaining ingredients in another bowl.
• Stir the wet into the dry just until moistened well.
• Fill greased muffin cups 1/3 full.
• Bake at 375* for 15-20 minutes, or until muffins test done.

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.

LEMON POPPYSEED MUFFINS WITH LEMON GLAZE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper muffin liners.
• Whisk flour, white sugar, lemon zest, poppy seeds, baking powder, and salt together in a bowl. Beat buttermilk, sour cream, vegetable oil, and egg together in another bowl. Pour buttermilk mixture into flour mixture and stir until batter is just combined. Pour batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Cool for 10 minutes.
• While muffins are cooling, whisk confectioners' sugar and lemon juice together in a bowl until glaze is smooth. Drizzle glaze over muffins.