Orange and Poppy Seed Muffins
User Reviews
4.9
84 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
35 mins
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Servings
12 small muffins
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Calories
257 kcal
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Course
Dessert
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Cuisine
Australian, British, New Zealand
Orange and Poppy Seed Muffins
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Bake up Orange and Poppy Seed muffins that'll taste even better than your local cafe's.
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Ingredients
Muffins
- 2 ½ cups SR flour (385 grams) (or 2 ½ cups plain/all purpose flour + 2 ½ teaspoons baking powder)
- ¾ cup caster sugar (160 grams)
- 1 tablespoon poppy seeds
- ¼ cup milk (60 ml)
- ½ cup greek or natural yoghurt (unsweetened) (125 ml)
- ¼ cup vegetable oil (60 ml)
- 75 grams butter (melted)
- 2 eggs (lightly beaten)
- ¼ cup fresh orange juice (from approximately one orange)
- 2 teaspoons fresh orange zest (from approximately one orange)
Icing (optional)
- 1 cup icing sugar / confectioners sugar
- 4-5 teaspoons orange juice
- ½ tablespoon poppy seeds
Instructions
Muffins
- Pre-heat oven to 220 degrees celsius / 430 degrees fahrenheit (fan-forced).
- Sift flour into large mixing bowl. Add sugar and poppy seeds and stir to combine.
- Add remaining muffin ingredients, and stir gently to combine. Don't over-stir.
- Prepare muffin tin by greasing well or spraying with oil. If you have the large cafe-style muffin tin, this mixture makes 6 muffins. If you have a cupcake-size tin, it makes 12.
- Spoon mixture into tins.
- Place into oven and bake for 5 minutes before turning oven temperature down to 190 degrees celsius / 375 degrees fahrenheit (fan-forced). If you're using a smaller cupcake tin, bake for a further 10-12 minutes (or until a metal skewer inserted into a muffin comes out clean). If using a cafe-style larger muffin tin, bake for a further 18 minutes (or until a metal skewer inserted into a muffin comes out clean).
- Remove from oven and allow to cool for a few minutes before easing each muffin from the tin and placing on a cooling rack.
Icing
- Sift icing sugar into a bowl and add orange juice, one teaspoon at a time, until you have a slightly runny mixture.
- Spoon icing over muffins once they are completely cool and sprinkle some poppy seeds over the icing before it sets.
Notes
- Storing: The muffins are best eaten within a few days. Store them in a container that breathes a little or a paper bag.
- Freezing: You can also wrap them or place in a freezer bag and store for up to three months. When you'd like a muffin, simply allow to thaw to room temperature or thaw and heat in a microwave, oven or air fryer.
- Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.
- Tips:
- When mixing the batter, go easy. Over-mixing is the enemy of lovely, fluffy muffins.
- During the baking process, you need to remember to adjust the temperature. Set a timer so you don't forget!
Nutrition Information
Show Details
Calories
257kcal
(13%)
Carbohydrates
44g
(15%)
Protein
5g
(10%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
42mg
(14%)
Sodium
58mg
(2%)
Potassium
71mg
(2%)
Fiber
1g
(4%)
Sugar
24g
(48%)
Vitamin A
226IU
(5%)
Vitamin C
4mg
(4%)
Calcium
45mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12small muffins
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Calories | 257kcal | 13% |
| Carbohydrates | 44g | 15% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 42mg | 14% |
| Sodium | 58mg | 2% |
| Potassium | 71mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 226IU | 5% |
| Vitamin C | 4mg | 4% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
84 reviews
Excellent
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