Heat oven to 375°F. Coat 12 standard-size muffin-pan cups with nonstick cooking spray, coating muffin-pan top around cups as well.
Mix flour, sugar, baking powder, salt and baking soda in large bowl. With pastry blender or 2 knives used scissors fashion, cut in butter until the mixture resembles fine crumbs. Stir in applesauce, then rind and 2 teaspoons caraway seeds. Gently stir in buttermilk and orange extract just until blended; do not overmix. Spoon batter into muffin cups, dividing equally. Sprinkle with remaining teaspoon caraway seeds. With small knife, mark a cross, about 1/4-inch deep, in top of each muffin.
Bake in 375°F oven for 25 minutes or until wooden pick inserted in centers comes out clean. Remove muffins from pan to wire rack. Serve warm.