Poppyseed Bread--features both poppyseeds and citrus, so when I saw this recipe for muffins in my Cooking Light cookbook, I knew I had to try it. With orange zest and a poppyseed streusel, PLUS buttermilk and sour cream, this had all the makings of a magic muffin.
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Orange Sour Cream Muffins with Poppyseed Streusel
from Cooking Light The Complete Quick Cook
for the streusel:
-3 tbsp sugar
-2 tbsp all-purpose flour
-1 tbsp butter, melted
-1 tsp poppy seeds
for the muffins:
-2 cups all-purpose flour (I used 1 cup all-purpose and 1 cup pastry flour)
-3/4 cup sugar
-2 tsp baking powder
-1 tsp baking soda
-1/2 tsp salt
-3/4 cup fat-free buttermilk
-1/4 cup butter, melted
-1 tbsp orange zest
-1 tsp vanilla extract
-1/4 tsp orange extract (optional, my addition)
-1 large egg, lightly beaten
-1 (8 oz) container reduced-fat sour cream
1. Preheat the oven to 375F. Combine the streusel ingredients in a small bowl and set aside.
2. To prepare the muffins, combine the flour, sugar, baking powder, baking soda, and salt in a medium bowl, stirring with a whisk to combine. Make a well in the center of the dry ingredients.
3. In a small bowl, combine the buttermilk, butter, orange zest, extracts, egg, and sour cream. Pour into the flour mixture, stirring just until moist (can still be lumpy).
4. Grease a 12-cup muffin pan and divide batter evenly amongst cups. Sprinkle streusel atop each muffin. Bake at 375F for 18 minutes, until golden brown. Remove muffins from pan and cool on a wire rack.