Orange Sour Cream Muffins | National Muffin Day

These Orange Sour Cream Muffins have a crunchy, poppy seed streusel topping and are the perfect way to celebrate National Muffin Day! These sophisticated and unexpected muffins have a subtle orange flavor and are incredibly tender. Happy baking!

Orange Sour Cream Muffins (makes 15)
adapted from Cooking Light magazine

Topping
3 Tbsp. turbinado sugar (or white sugar)
2 Tbsp. all purpose flour
1 Tbsp. unsalted butter, melted
1 tsp. poppy seeds

Batter
2 c. all purpose flour
¾ c. white sugar
2 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
¼ c. unsalted butter, melted and cooled slightly
¾ c. buttermilk
1 c. sour cream
1 egg
1 tsp. vanilla extract
1 Tbsp. orange zest

Preheat oven to 375 degrees.
For the topping: mix together the sugar, flour, butter and poppy seeds. (You can also just sprinkle turbinado sugar on top of the muffins OR substitute white sugar for turbinado sugar in the streusel topping.)
For the batter: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Stir in the butter, buttermilk, sour cream, egg, vanilla, and orange zest just until everything is combined. Using an ice cream scoop, spoon the batter into paper-lined (or greased) muffin tins. Bake at 375 degrees for about 15 minutes. Cool and ENJOY!

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ICE CREAM SCOOP: https://amzn.to/2tsKwJV
MUFFIN TINS: https://amzn.to/2DXHYbz
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