Sour Cream Muffins With Poppy Seed Streusel Recipes

SOUR CREAM POPPY SEED MUFFINS

Sour Cream Poppy Seed Muffins image

Sour cream adds a mild tang to these tender, golden poppy seed muffins submitted by Nancy Register of Raleigh, North Carolina. "My daughter fell in love with these muffins when my sister made them for her."

Provided by Taste of Home

Time 30m

Yield 6 muffins.

Number Of Ingredients 6

Ingredients

3/4 cup biscuit/baking mix
1/4 cup sugar
1-1/2 teaspoons poppy seeds
1 large egg
1/3 cup sour cream
1/2 teaspoon vanilla extract

Steps:

In a large bowl, combine the biscuit mix, sugar and poppy seeds. In another bowl, whisk the egg, sour cream and vanilla; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. , Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 137 calories, Fat 6g fat (2g saturated fat), Cholesterol 44mg cholesterol, Sodium 206mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 0 fiber), Protein 3g protein.

BABS' LEMON POPPY SEED MUFFINS

Babs' Lemon Poppy Seed Muffins image

These muffins are always gobbled up at the B & B where I work. Customers always ask for the recipe.

Provided by Barbara

Categories Bread Quick Bread Recipes Muffin Recipes Poppy Seed Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 12

Ingredients

1 ½ cups all-purpose flour
2 teaspoons poppy seeds
½ teaspoon baking powder
½ teaspoon baking soda
⅔ cup sugar
⅓ cup butter, melted
1 egg, lightly beaten
1 egg yolk, beaten
⅔ cup sour cream
¾ teaspoon vanilla extract
½ teaspoon lemon peel
¼ teaspoon lemon extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
Stir flour, poppy seeds, baking powder, and baking soda together in a bowl.
Cream the sugar and butter together in a large bowl. Add the whole egg, then the egg yolk, allowing each to blend into the butter mixture before adding the next.
Stir sour cream, vanilla, lemon peel, and lemon extract into the sugar mixture until well combined. Add flour mixture to sour cream mixture and stir until just moistened. Spoon batter into prepared muffin cups, filling each cup about 3/4 full.
Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 15 minutes. Cool for 5 minutes before removing to wire racks.

Nutrition Facts : Calories 185.7 calories, Carbohydrate 23.9 g, Cholesterol 49.9 mg, Fat 8.9 g, Fiber 0.5 g, Protein 2.8 g, SaturatedFat 5.2 g, Sodium 122.1 mg, Sugar 11.3 g

SOUR CREAM PECAN-STREUSEL MUFFINS

Sour Cream Pecan-Streusel Muffins image

Make and share this Sour Cream Pecan-Streusel Muffins recipe from Food.com.

Provided by Kittencalrecipezazz

Categories Quick Breads

Time 40m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

1 cup finely chopped pecans
1/4 cup butter, melted
1/4 cup sugar
1/3 cup brown sugar
1 teaspoon cinnamon (can use more)
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup sugar (or more for a sweeter taste)
1 egg, beaten
1 cup sour cream
1/3 cup butter, melted

Steps:

Set oven to 375 degrees F.
Prepare 12 muffin cups with paper liners.
For the pecan mixture, mix all ingredients; set aside.
For the muffin batter, sift the first 4 dry ingredients together.
Stir in the egg, sour cream and 1/3 cup butter just until moistened.
Divide and fill batter tins 1/2 full with the batter.
Cover with 1/2 of the pecan/sugar mixture.
Then fill with remaining batter.
Top/sprinkle with remaining pecan/sugar mixture.
Bake for 20-22 minutes.

Nutrition Facts : Calories 344.1, Fat 19.9, SaturatedFat 8.6, Cholesterol 49.2, Sodium 290, Carbohydrate 39.5, Fiber 1.6, Sugar 22.3, Protein 4

LEMONY POPPY SEED MUFFINS

Lemony Poppy Seed Muffins image

These golden goodies are always popular at brunches and bake sales. For a great holiday gift, put the muffins in a pretty basket or other container and add a jar of preserves. Kimberly Baxter, Exeter, Rhode Island

Provided by Taste of Home

Time 45m

Yield 6 jumbo muffins.

Number Of Ingredients 13

Ingredients

1/2 cup butter, softened
3/4 cup sugar
2 large eggs, room temperature
3/4 cup sour cream
1/4 cup lemon juice
3 teaspoons lemon extract
1 teaspoon vanilla extract
1 teaspoon grated lemon zest
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons poppy seeds

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.

Nutrition Facts : Calories 496 calories, Fat 23g fat (14g saturated fat), Cholesterol 131mg cholesterol, Sodium 517mg sodium, Carbohydrate 60g carbohydrate (27g sugars, Fiber 1g fiber), Protein 8g protein.

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