Sour Cream Poppyseed Muffins

2 c. sifted all-purpose flour 3/4 c. sugar 2 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 3/4 c. buttermilk 1/4 c. butter, melted 1 Tbsp. grated orange rind 1 tsp. vanilla 1 tsp. almond extract 1 large egg, lightly beaten 1 8-oz. container sour cream (light works great) Streusel 1/4 c. 2 Tbsp. sugar 1/4 c. flour 2 Tbsp. butter, melted 2 tsp. poppy seeds

Preheat oven to 375.Prepare streusel by combining streusel ingredients in a small bowl and set aside. To prepare muffins, combine sifted flour, sugar, baking powder, baking soda, and salt in a medium bowl, stirring with a whisk. Make a well in the center of the mixture. Combine buttermilk and remaining muffin ingredients in a small bowl and add to flour mixture, stirring until just moist. Spoon batter into 12 muffin cups or 24-36 mini muffin cups, either lined or sprayed. Sprinkle evenly with streusel mixture.Bake at 375 for 18 minutes or until golden brown. Remove muffins from pan immediately

and place on a wire rack to cool.