Sour Cream Muffins With Poppy Seed Streusel Recipes

Steps:

• In a large bowl, combine the flour, sugar, poppy seeds, baking powder and salt. In another bowl, whisk the eggs, milk, oil and extracts; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Serve warm.

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the sour cream, lemon juice, extracts and lemon zest. , Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture just until moistened. Fold in poppy seeds. , Fill six greased jumbo muffin pans. Bake at until a toothpick inserted in the center comes out clean, 20-23 minutes. Remove to a wire rack. Serve warm.

Steps:

• In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Combine the egg, sour cream, butter and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Steps:

• Preheat oven to 400°. In a large bowl, whisk the first five ingredients. In another bowl, whisk remaining ingredients until blended. Add to flour mixture; stir just until moistened., Fill greased or paper-lined mini-muffin cups two-thirds full. Bake 12-15 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.

Steps:

• 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 smooth. 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.

Steps:

• 1. FOR THE STREUSEL: In a small bowl, combine 3 tablespoons granulated sugar, 2 tablespoons all purpose flour, 1 tablespoon melted butter and 1 teaspoon poppy seeds. Set aside.
• 2. FOR THE MUFFINS: Preheat oven to 375 degrees. Spray muffin pans with non-stick cooking spray. Set aside.
• 3. In a large bowl, sift together 2 cups flour, baking powder, baking soda and salt. Mix in 3/4 cup granulated sugar. (I sometimes add additional poppy seeds to batter.) In a small bowl, blend together remaining ingredients.
• 4. Make a well in flour mixture and add the wet ingredients stirring just until moist. Spoon batter into muffin cups about half full. Sprinkle streusel evenly over the batter.
• 5. Bake for 18-20 minutes or until golden brown. Remove from muffin pans immediately. East immediately or cool completely and freeze.

Steps:

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