Sourcream Poppyseed Streusel Muffins

I am always looking for a good muffin recipe! It is and easy breakfast add on and my kids love them as a snack!

These turned out really good and were easy to make! I didn't add the grated orange rind, too nervous the kids would reject the "chunks" or "foreign objects" in the muffin. I thought they were still quite good! So try with our without!

Sourcream Poppyseed Streusel Muffins

(http://www.ourbestbites.com/)

Muffins

• 2 cups flour
• 3/4 cups sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup buttermilk
• 1/4 cup butter, melted
• 1 tbsp grated orange rind (which I didn't add)
• 1 tsp vanilla
• 1 tsp almond extract
• 1 large egg, lightly beaten
• 1 8 oz container sour cream (light works great)

Streusel

• 1/4 cup + 2 tbsp sugar
• 1/4 cup flour
• 2 tbsp butter, melter
• 2 tsp poppy seeds

Preheat oven to 375 degrees. Prepare streusel by combining streusel ingredients in a small bowl and set aside. To prepare muffins, combine 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 (I got 16) 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.