Wednesday, 27 January 2016
Sour Cream Poppyseed Streusel Muffins
2 cups all purpose flour
3/4 cup white sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3/4 cup buttermilk
1/4 cup butter, melted
1 Tbsp. grated orange or lemon rind
1 tsp. vanilla
1 tsp. almond extract
1 large egg
1 8 oz. container of sour cream (light works too)
1/4 cup plus 2 Tbsp of white sugar
1/4 cup flour
2 Tbsp. butter, melted
2 tsp. poppyseeds
To make muffins, mix together dry ingredients then add to wet. Do not overmix.
To make streusel, stir together ingredients until crumbly.
Line muffin pan with cups. Fill 3/4 full and sprinkle with streusel topping.
Bake at 375F for 18 min.
I made 12 HUGE muffins, but realistically 18 smaller would be easy to do.