1 1/2 c. sifted all-purpose flour
1/4 c. granulated sugar
1/4 c. firmly packed brown sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1 egg, slightly beaten
1/2 c. oil
1/2 c. milk
1 tsp. freshly grated orange rind

TOPPING:

1/2 c. chopped nuts
1/2 c. firmly packed brown sugar
1/4 c. all-purpose flour
1/4 tsp. ground cinnamon
2 tbsp. butter, at room temperature

ICING:

3/4 c. sifted confectioners sugar
1 tbsp. fresh orange juice
1/2 tsp. vanilla

Preheat oven to 400 degrees. Grease muffin tin or use paper cupcake liners. Stir together flour, granulated sugar, brown sugar, baking powder, salt and cinnamon in large bowl. Set aside. Combine egg, oil, milk and orange rind in small bowl; mix well. Add all at once to dry ingredients, stirring just to moisten. Fill muffin tins 2/3 full with batter. Mix topping ingredients until crumbly. Sprinkle over batter in tins. Bake at 400 degrees for 20 minutes. Remove from pan. Combine icing ingredients. Drizzle over muffins.