Preheat the oven to 375 degrees. Line muffin tins with 16 paper liners.

In a mixing bowl whisk together flour, poppy seeds, baking powder, baking soda and salt.

In the bowl of an electric mixer, beat together the sugar, butter, oil and all but 1 teaspoon of the orange zest on medium high speed until light in color and fluffy, about 4-5 minutes.

Add the eggs, one at a time, beating well after each addition. Stir in vanilla extract.

Gently stir in about ⅓ of the flour mixture. Add all of the orange juice, stir, and then add another ⅓ of the flour mixture, scraping the bowl and combining on low speed.

Stir in the sour cream, then end with the remaining flour mixture. The batter will be quite thick and a little lumpy looking.

Fill each cup 2/3 of the way full. In a small bowl, use your fingers to mix together the coarse sugar and remaining orange zest. Sprinkle the mixture evenly over the tops of the muffins.

Bake in the preheated oven for 19-22 minutes or until tops are firm and very light golden brown on the edges. Cool in the muffin tin for five minutes then transfer to a wire rack. We prefer to serve these warm.