Sour Cream Muffins with Poppy Seed Streusel

STREUSEL:
3 tbsp sugar (I used Splenda)
2 tbsp all-purpose flour
1 tsp poppy seeds
1 tbsp butter, melted

MUFFINS:
9 ounces all-purpose flour (about 2 cups)
3/4 cup sugar (again, I used Splenda)
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup non-fat buttermilk
1/4 cup butter, melted
1 tbsp grated orange peel
1 tsp vanilla extract
1 large egg, lightly beaten
1 (8oz) container fat-free sour cream
Cooking spray

Preheat oven to 375 degrees. To prepare streusel, combine first 4 ingredients in a small bowl; set aside. 
To prepare muffins, combine flour, 3/4 cup sugar, baking powder, baking soda, and salt in a medium bowl, stirring with a whisk. Add buttermilk and remaining ingredients besides cooking spray. Stir just until moist. Spoon batter into 15 muffin cups coated with cooking spray. Sprinkle streusel over batter. Bake for 18 minutes or until golden brown. Remove from pan and cool muffins on wire racks. 

Yields 15 muffins

Per muffins: 180 calories, 6.3g fat, 3.3g protein, 0.5g fiber