Sour Cream Muffins with Poppy Seed Streusel

Keep these orange-scented muffins around during the holidays for a quick breakfast or sweet snack.

Yield:

15 servings

Ingredients

1. For the streusel:
2. =================
3. 3 tablespoons sugar
4. 2 tablespoons all-purpose flour
5. 1 tablespoon butter, melted
6. 1 teaspoon poppy seeds
7. .
8. For the Muffins:
9. =================
10. 2 cups all-purpose flour (about 9 ounces)
11. 3/4 cup sugar
12. 2 teaspoons baking powder
13. 1 teaspoon baking soda
14. 1/2 teaspoon salt
15. 3/4 cup fat-free buttermilk
16. 1/4 cup butter, melted
17. 1 tablespoon grated orange rind
18. 1 teaspoon vanilla extract
19. 1 large egg, lightly beaten
20. 1 (8-ounce) container reduced-fat sour cream

Directions

1. Preheat oven to 375°.
2. To prepare streusel, combine first 4 ingredients in a small bowl; set aside.
3. To prepare muffins, lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour, 3/4 cup sugar, baking powder, baking soda, and salt in a medium bowl, stirring with a whisk. Make a well in center of mixture. Combine buttermilk and remaining ingredients except cooking spray in a small bowl; add to flour mixture, stirring just until moist. Spoon batter into 15 muffin cups coated with cooking spray. Sprinkle streusel evenly over batter. Bake at 375° for 18 minutes or until golden brown. Remove muffins from pans immediately; place on a wire rack.

Notes