Orange Scented Sour Cream Muffins With Poppy Seed Streusel

I make these muffins every Christmas and this year I made them for Thanksgiving too - they smell and taste amazing, lots of different flavors going on with a pretty poppy seed streusel on top! Always a big hit! Recipe comes from the Cooking Light 2005 Holiday magazine (the ultimate resource for holiday cooking!!) and I can't believe no one has posted them yet!

• Ready In: 33 mins
• Serves: 18

Ingredients

• Streusel

• 3  tablespoons sugar
• 2  tablespoons flour
• 1  tablespoon butter, melted
• 1  teaspoon poppy seed

• Muffin

• 2  cups flour
• 3⁄4 cup sugar
• 2  teaspoons baking powder
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt (optional)
• 3⁄4 cup fat-free buttermilk
• 1⁄4 cup butter, melted
• 1 -2  tablespoon orange zest (I use zest of one orange)
• 1  teaspoon vanilla
• 1  egg, lightly beaten
• 1 (8 ounce) container reduced-fat sour cream (don't use fat-free, they don't turn out as well)

Directions

1. Preheat oven to 375 and prepare muffin tins.
2. Prepare Struesel - combine all ingredients. Set aside.
3. For the muffins, in a large bowl, combine flour, sugar, baking powder, baking soda and salt, if using, until combined. Make a well in the center.
4. In a separate medium bowl, combine buttermilk and remaining muffin ingredients.
5. Pour mixture into well of flour mixture.
6. Stir with a wooden spoon until just combined - will be lumpy.
7. Spoon batter into muffin cups and sprinkle evenly with poppy seed struesel.
8. Bake for 18-20 minutes until golden brown.
9. Remove to wire racks to cool immediately.
10. These freeze well. Place on counter several hours until thawed or, if eating directly from freezer, reheat in microwave for 15 seconds until warm (not hot).