Bake these the night before for instant breakfast on Thanksgiving morning.
2 cups all-purpose flour
3/4 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
3/4 cup buttermilk
1/4 cup butter, melted
1 Tablespoon grated orange rind
1 teaspoon vanilla extract
1 cup sour cream
3 Tablespoons sugar
2 Tablespoons all-purpose flour
1 Tablespoon butter, melted
1 teaspoon poppy seeds
Combine flour, sugar, baking powder, and baking soda in a mixing bowl. Add buttermilk, butter, orange rind, vanilla, egg, and sour cream, stirring just until moistened.
Spoon batter into lightly greased muffin pans. Sprinkle topping over batter.
Bake at 375 degrees for 15-20 minutes or until lightly browned.
Remove muffins from pans and cool on wire rack.
Yield: 15 muffins