Orange and Poppy Seed Muffins

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4.86 from 28 votes

Bake up Orange and Poppy Seed muffins that'll taste even better than your local cafe's.

Prep Time15

Cook Time20

Total Time35

Course: Dessert

Cuisine: Australian, British, New Zealand

Servings: small muffins

Calories: 257kcal

Author: Libby Hakim

Equipment

muffin/cupcake pan regular (5.5 x 2.5cm cups) or large (9 x 4cm cups)

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.

Video

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