Sour Cream Muffins with Poppy Seed Streusel

Sour Cream Muffins with Poppy Seed Streusel(Adapted from CL)

Topping
3 tablespoons raw crystal sugar
2 tablespoons all-purpose flour
1 tablespoon butter, melted
1 teaspoon poppy seeds

Batter
1 cup all-purpose flour
1 cup whole wheat pastry flour
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
1/4 cup butter, melted
1 tablespoon grated orange rind
1 teaspoon vanilla extract
1 large egg, lightly beaten
8 ounces sour cream

Preheat oven to 375°.

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

In a large bowl; whisk flour, 3/4 cup sugar, baking powder, baking soda, and salt. Make a well in center of mixture. Combine buttermilk and remaining ingredients in a small bowl; add to flour mixture, stirring just until moist. Some lumps remaining is okay.

Spoon batter into 12 muffin cups coated with cooking spray. Sprinkle streusel evenly over batter. Bake at 375° for 16-20 minutes or until golden brown. When you take the muffins out, let them cool for just a couple minutes and then remove them from the pan to a wire rack.