Preheat oven to 400°. Spray muffin top pan with nonstick cooking spray.
Combine flour, sugar, baking powder, baking soda and salt in large bowl. Combine sour cream, oil, eggs, vanilla extract, orange zest, poppy seeds and orange juice. Add to dry ingredients. Stir only to combine.Divide batter equally into pan cavities.
Bake 9 - 11 minutes or toothpick inserted in center of muffin top comes out clean.
Variation: Omit poppy seeds. Pour 1/2 cup boiling water over dried cranberries; set aside at least 10 minutes. Drain well. Do not grate the zest of the orange. Instead, use vegetable peeler to cut strips of orange zest; roughly chop strips. Add 1/3 cup chopped walnuts and drained dried cranberries to muffin batter.