A Crumbcake-like topping (you could add 1 t. orange zest or orange flavoring):
1 c. all-purpose flour
1/3 c. butter or margarine, softened
1/3 c. firmly packed light-brown sugar
1/4 t. ground cinnamon

Coffee Cake-style -
1/2 c. unsweetened ground coconut (fine shred - available at most health food stores)
1/3 c. brown sugar
1/2 c. chopped nuts (I use pecans.)
1 t. cinnamon
1 t. grated orange rind

Place 2 T. batter in each muffin cup. Divide the topping mixture in half. Place half over the 2 T. layer, finish filling the muffin cups. Then sprinkle the other half on the top of the muffins.

CITRUS HONEY GLAZE (I use this on orange poppy seed muffins.)
1 T. cornstarch
1/2 c. orange juice
1/4 c. honey (I use agave nectar.)
1/2 t. grated lemon or orange rind

1. Dissolve the cornstarch in the orange juice.
2. Combine the mixture with the honey and citrus rind in a small saucepan.
3. Heat until the mixture begins to boil. Reduce heat.
4. Cook until the glaze thickens and clears, stirring constantly.
5. Remove from heat.
6. After cooling muffins and removing from the tins, glaze the top of each muffin individually.

-Grainlady

Oh, those sound good! Where do you find these?