The kitchen will be filled with a fragrant, citrus aroma that will entice your family's taste buds. Poppy seeds add a delicate, nutty flavor.
For the Butter, mix all ingredients in medium bowl until smooth. Refrigerate until ready to serve.
For the Muffins, preheat oven to 400°F. Lightly grease 12 muffin cups or line with paper baking cups. Mix flour, sugar, poppy seed, baking powder, baking soda and salt in large bowl. Set aside.
Mix sour cream, egg, oil, milk, extract and orange peel in medium bowl. Add to flour mixture; stir just until dry ingredients are moistened. (Batter will be thick and slightly lumpy.) Spoon batter into prepared muffin cups, filling each cup 2/3 full.
Bake 20 to 25 minutes or until lightly browned. Serve warm with Orange Cranberry Butter.
Test Kitchen Tip: Muffins are also delicious with Creamy Raspberry Butter. Beat 3/4 cup (1 1/2 sticks) butter, softened, 4 ounces (1/2 package) cream cheese, softened, 1 1/2 tablespoons raspberry preserves and 1/2 teaspoon McCormick® Pure Vanilla Extract in medium bowl with electric mixer until smooth. Refrigerate until ready to serve.