1 For the Butter, mix all ingredients in medium bowl until smooth. Refrigerate until ready to serve.
2 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.
3 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.
4 Bake 20 to 25 minutes or until lightly browned. Serve warm with Orange Cranberry Butter.