Poppy Seed Muffins

Name: Poppy Seed Muffins
Ingredients: 2 cups all-purpose flour; ¾ cup granulated sugar; 2 teaspoons baking powder; 1 teaspoon baking soda; ¾ cup buttermilk; ¼ cup butter (melted); 1 Tablespoon grated orange rind; 1 teaspoon vanilla extract; 1 egg; 1 cup sour cream; 3 Tablespoons granulated sugar; 2 Tablespoons all-purpose flour; 1 Tablespoon butter (melted); 1 teaspoon poppy seeds

Bake these the night before for instant breakfast on Thanksgiving morning.

Print Recipe

Servings: 15 muffins

Course: Thanksgiving

Ingredients Method

Ingredients

Muffins

2 cups all-purpose flour
¾ cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
¾ cup buttermilk
¼ cup butter melted
1 Tablespoon grated orange rind
1 teaspoon vanilla extract
1 egg
1 cup sour cream

Topping

3 Tablespoons granulated sugar
2 Tablespoons all-purpose flour
1 Tablespoon butter melted
1 teaspoon poppy seeds

Method

Preheat oven to 375°.
Combine flour, sugar, baking powder, and baking soda in a mixing bowl.
Add buttermilk, butter, orange rind, vanilla, egg, and sour cream, stirring just until moistened.
Spoon batter into lightly greased muffin pans.
Stir together all the topping ingredients.
Sprinkle topping over batter.
Bake at 375° for 15-20 minutes or until lightly browned.Remove muffins from pans and cool on wire rack.

Poppy Seed Muffins