- The Source: Cooking Light November 2005
- The Menu: Sour Cream Muffins with Poppyseed Streusel *only adaptation was a lemon instead of an orange for the zest.
- The Background: I wanted to bake something tasty to bring in to my co-workers. I was debating between a few coffee cake recipes but then I saw this one in my binder and thought it sounded delicious. It was also from Cooking Light so at least it would keep to my “trying to eat healthy” pledge. This pledge is constantly being broken by copious amounts of foie gras, pork belly and beer. I was also very intrigued by the idea of a poppyseed streusel instead of just having the seeds in the muffin.
- How It Looked Pre-Baked:
- The Result:
- The Verdict: Honestly I wanted to like these more than I did. I think I needed to use more zest — the muffins themselves were a little bland. And in fact I really wish the whole muffin had poppyseeds in it — it might have livened it up a bit. But the streusel topping was pretty fun. I liked the way spruced up the muffins and I think I’ll use that part of the recipe again for other baked goods.
Sadly in the end this recipe reminded me of why I rarely bother baking muffins — they were a little dense and chewy. Though a co-worker commented on how fluffy they were, so maybe I am being too hard on myself. Regardless there are tons more muffin recipes to try out — though maybe I’ll just stick to coffee cake!