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!

 

17 comments

  1. 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"!

  2. 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.

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