Sour Cream Muffins with Poppy Seed Streusel

Makes 15

Streusel:

• 3 tbsp sugar
• 2 tbsp all-purpose flour
• 1 tbsp butter, melted
• 1 tsp poppy seeds

Muffins:

• 2 cups all-purpose flour (about 9 oz)
• 3/4 cup sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup fat-free buttermilk
• 1/4 cup butter, melted
• 1 tbsp grated orange rind
• 1 tsp vanilla extract
• 1 large egg, lightly beaten
• 1 (8 oz) container reduced-fat sour cream
• cooking spray

1. Preheat oven to 375°.
2. To prepare steusel, combine first 4 ingredients in a small bowl; set aside.
3. 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 bowl; add to flour mixture, stirring just until moist.  Spoon batter into 15 muffing cups coated with cooking spray.  Sprinkle strusel evenly over batter.  Bake at 375° for 18 minutes or until golden brown.  Remove from pans immediately; place on a wire rack.