Tuesday, March 3, 2009

Sour Cream Muffins

Sour Cream Muffins

Muffins are one of my new favorite things to cook.  It's amazing how many different recipes are avaiable.  There are muffins that are sweet, healthy and savory and hearty.  There is a muffin for pretty much any taste out there.  Another great thing about muffins is that they are something that can be made one night and then be breakfast all week long.


I don't eat breakfast on a regular basis...I know that's a no no...but when I decide that I do want breakfast muffins are one of the first things I turn to.  Muffins are one of those things that can be mixed and put in the oven in no time, and that's one of my favorite things about them. 


I was on a breakfast kick, so I knew I would want something in the morning, so I decided to make a batch of muffins.  I have been trying to make a new flavor each time I bake a batch.  I came across a Sour Cream Muffin recipe on


Sour Cream Muffins with Poppy Seed Streusel


Ingredients:
Streusel:


3  tablespoons  sugar
2  tablespoons  all-purpose flour
1  tablespoon  butter, melted
1  teaspoon  poppy seeds (I omitted these)

Muffins:
2  cups  all-purpose flour (about 9 ounces)
3/4  cup  sugar
2  teaspoons  baking powder
1  teaspoon  baking soda
1/2  teaspoon  salt
3/4  cup  fat-free buttermilk
1/4  cup  butter, melted
1  tablespoon  grated orange rind
1  teaspoon  vanilla extract
1  large egg, lightly beaten
1  (8-ounce) container reduced-fat sour cream
Cooking spray

Directions:


Preheat oven to 375°.


To prepare streusel, combine first 4 ingredients in a small bowl; set aside.


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.
Sour Cream Muffins




Bake at 375° for 18 minutes or until golden brown. Remove muffins from pans immediately; place on a wire rack.



Sour Cream Muffins







Recipe from: Cooking Light

Cooking Light that sounded incredible.  I've never made anything that had a homemade streusel topping, so I was very eager to make these since they did have a streusel topping.  The only thing I omitted from the topping mixture were the poppy seeds.  The outcome was incredible and I will definitely be making these again.

1 comment:

gaga said...

I keep meaning to make some muffins for me to grab in the morning for breakfast, and this looks perfect. Thanks!

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