Sour Cream Poppy Seed Muffin

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 221.2
  • Total Fat: 9.3 g
  • Cholesterol: 37.0 mg
  • Sodium: 343.3 mg
  • Total Carbs: 30.7 g
  • Dietary Fiber: 0.7 g
  • Protein: 4.1 g

View full nutritional breakdown of Sour Cream Poppy Seed Muffin calories by ingredient

Number of Servings: 12


    # 2 cups all-purpose flour (about 9 ounces)
    # 3/4 cup sugar
    # 2 teaspoons baking powder
    # 1 teaspoon baking soda
    # 1/2 teaspoon salt
    # 3/4 cup fat-free buttermilk
    # 1/4 cup butter, melted
    # 1 tablespoon grated orange rind
    # 1 teaspoon vanilla extract
    # 1 large egg, lightly beaten
    # 1 (8-ounce) container sour cream


Preheat oven to 375°.

To prepare muffins, lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour, 3/4 cup sugar, baking powder, baking soda, poppy seeds and salt in a medium bowl, stirring with a whisk. Make a well in center of mixture. Combine buttermilk and remaining ingredients except cooking spray in a small bowl; add to flour mixture, stirring just until moist. Spoon batter into 15 muffin cups coated with cooking spray. Sprinkle streusel evenly over batter. Bake at 375° for 18 minutes or until golden brown. Remove muffins from pans immediately; place on a wire rack.

Number of Servings: 12

Recipe submitted by SparkPeople user DEARSWEETBRIAR.