Orange Scented Sour Cream Muffins With Poppy Seed Streusel

Total Time
33mins
Prep
15 mins
Cook
18 mins

I make these muffins every Christmas and this year I made them for Thanksgiving too - they smell and taste amazing, lots of different flavors going on with a pretty poppy seed streusel on top! Always a big hit! Recipe comes from the Cooking Light 2005 Holiday magazine (the ultimate resource for holiday cooking!!) and I can't believe no one has posted them yet!

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. Preheat oven to 375 and prepare muffin tins.
  2. Prepare Struesel - combine all ingredients. Set aside.
  3. 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.
  4. In a separate medium bowl, combine buttermilk and remaining muffin ingredients.
  5. Pour mixture into well of flour mixture.
  6. Stir with a wooden spoon until just combined - will be lumpy.
  7. Spoon batter into muffin cups and sprinkle evenly with poppy seed struesel.
  8. Bake for 18-20 minutes until golden brown.
  9. Remove to wire racks to cool immediately.
  10. 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).