Sour Cream Muffins with Poppy Seed Streusel

So when works sucks and you need to vent your frustrations...what do you do? Make muffins! I'm just about at the end of the oranges from my orange tree in the back yard, but yet another good use for them!!! These muffins are really good. I cut out the recipe years ago from the Cooking Light magazine and have been making them ever since. They are super moist, with that ooh so nice orange taste in the background and oooh yeah quick to whip up!

Sour Cream Muffins with Poppy Seed Streusel
Adapted from Cooking Light

Streusel:
3 tablespoons sugar
2 tablespoons all-purpose flour
1 tablespoon butter, melted
1 teaspoon poppy seeds

Muffins:
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 reduced-fat sour cream
Cooking spray

Preheat oven to 375*F.

To prepare streusel, combine first 4 ingredients in a small bowl; set aside.

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, 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.

Yield 15 servings (serving size: 1 muffin)