Orange and Poppy Seed Muffins
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
20 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
Description
The muffins are made by sifting self-rising flour, sugar, and poppy seeds together, then gently folding in milk, yogurt, vegetable oil, melted butter, eggs, fresh orange juice, and orange zest. The mix is stirred just enough to combine, avoiding over-mixing which would toughen the muffins. Baking starts at a higher temperature for setting the muffin shape, then reduces for even cooking until a skewer comes out clean.
The fresh orange juice and zest provide lively citrus notes balanced by the subtle crunch of poppy seeds throughout. The texture is soft and tender inside with a golden exterior. The optional icing brings a sweet finish with additional orange flavor and a sprinkle of poppy seeds for visual appeal.
These muffins are suitable for casual breakfasts or light treats, especially when served fresh alongside coffee or tea.
Store muffins in breathable containers or paper bags to maintain texture, and freeze if needed for up to three months. Thaw at room temperature or warm gently before serving. Remember to set a baking timer to manage the temperature shift during baking carefully.
Ingredients
Muffins
- 2 ½ cups self-rising 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 yogurt 125 ml, greek or natural, unsweetened
- ¼ cup vegetable oil (60 ml)
- 75 grams butter (melted)
- 2 egg lightly beaten
- ¼ cup orange juice from approximately one orange, fresh
- 2 teaspoons orange from approximately one orange, fresh zest
Icing (optional)
- 1 cup icing sugar or 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
- Store muffins in containers that allow some air circulation or in paper bags for best texture over a few days.
- Freeze wrapped muffins for up to three months, thaw at room temperature or warm before eating.
- Avoid over-mixing the batter to keep muffins light and fluffy.
- Set a timer to remember to lower oven temperature after 5 minutes baking for proper cooking.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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