Orange Scented Sour Cream Muffins With Poppy Seed Streusel

Total Time: 33 mins Preparation Time: 15 mins Cook Time: 18 mins

Ingredients

• Servings: 18
• 3 tablespoons sugar
• 2 tablespoons flour
• 1 tablespoon butter, melted
• 1 teaspoon poppy seed
• 2 cups flour
• 3/4 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt (optional)
• 3/4 cup fat-free buttermilk
• 1/4 cup butter, melted
• 1 -2 tablespoon orange zest (i use zest of one orange)
• 1 teaspoon vanilla
• 1 egg, lightly beaten
• 1 (8 ounce) container reduced-fat sour cream (don't use fat-free, they don't turn out as well)

Recipe

• 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).