So we’re pretty much cereal-for-breakfast kind of people with the occasional “something else” thrown in for fun now and then. I’m really trying to do more “something elses,” especially little treats that can double as things I can throw into lunches and snack on while watching So You Think You Can Dance without feeling like I’m violating some kind of rules on breakfast foods.
These muffins are not loaded with whole wheat flour and flax seed like a proper morning muffin should. But, as it was recently brought to my attention by one of our readers, Karen (who was also in my freshman dorm, of all random things!), as long as there’s a mere presence or mention of fruit, it’s totally okay for breakfast. Orange rind? Fruit. Sour cream and buttermilk? Dairy. Flour? Grains. Poppyseeds? Uh…potentially positive-drug-test-inducing non-protein? Yeah, that’s where it all falls apart.
Sour Cream Poppyseed Streusel Muffins
Muffins
2 c. sifted all-purpose flour
3/4 c. sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3/4 c. buttermilk
1/4 c. butter, melted
1 Tbsp. grated orange rind
1 tsp. vanilla
1 tsp. almond extract
1 large egg, lightly beaten
1 8-oz. container sour cream (light works great)
Streusel
1/4 c. + 2 Tbsp. sugar
1/4 c. flour
2 Tbsp. butter, melted
2 tsp. poppy seeds
Preheat oven to 375. Prepare streusel by combining streusel ingredients in a small bowl and set aside. To prepare muffins, combine sifted flour, sugar, baking powder, baking soda, and salt in a medium bowl, stirring with a whisk. Make a well in the center of the mixture. Combine buttermilk and remaining muffin ingredients in a small bowl and add to flour mixture, stirring until just moist. Spoon batter into 12 muffin cups or 24-36 mini muffin cups, either lined or sprayed. Sprinkle evenly with streusel mixture.Bake at 375 for 18 minutes or until golden brown. Remove muffins from pan immediately and place on a wire rack to cool.

Look at that crackly, sugary muffin top! And I mean that in a completely non-fashion-insulty way!

 

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17 comments

  1. I was beginning to think about next year's school lunches (is that just too obsessive?) and decided I needed to have a muffin morning each week for which I could rotate various muffin recipes. This looks great; my family loves lemon poppy seed bread, so this will fit right in.

  2. Just to add to your "justification" of why these are a-OK for breakfast… poppy seeds can act as extra fiber! I used to justify why desserts were good for you, such as indoor s'mores! It's fun and makes the treats so much more enjoyable since they're suddenly "healthy"!

  3. These are baking in my oven as we speak. I can't wait to try them. I have made an OBB recipe every day this week- and I have loved every one of them.

    FYI – the only way I can get to this recipe is from the bottom of the apple strudel post. If I try to get to this recipe from the recipe index, it doesn't work. Must be a bug in the link or something.

  4. So funny story about poppyseeds – I made an awesome poppy-seed orange cake for our small group one night – my husband is in the AirForce, and was pulled up for a random drug test the next day. The test came back positive, but he had no idea that poppyseeds could throw the result, so was very confused!!!
    Fantastic cake recipe though, but poppy-seeds are definaly now a holiday food in our house 🙂

    The topping on these muffins looks amazing!!! Bring on our next holiday.

  5. Making these for my small group Bible study tomorrow. This will make the 3rd muffin recipe from Best Bites that I’ve made for this group! Apple Cinnamon and Blueberry Streusel were both tasty!

  6. Just made these – they taste delicious! I just wanted to make a note of technique when I make these in the future (maybe it could help someone else…)

    I would only fill these muffin cups half full of muffin batter because they rise a lot and you also want room to put the poppy seed streusel on top. I would also double the poppy seed streusel so you can have more of the yummy goodness on top!
    I was able to make 40 mini muffins that overflowed and didn’t look as pretty, but they still tasted delicious! If I would have put less in each cup I would have easily made it to 48 minis. Also, I only baked the mini muffins for 12 minutes and they were perfect.
    Delicious!

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