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orange and poppy seed muffins.
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4.86 from 27 votes

Orange and Poppy Seed Muffins

An easy recipe for Orange and Poppy Seed muffins that'll taste even better than your local cafe's.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dessert
Cuisine: Australian, British, New Zealand
Keyword: orange and poppy seed muffins
Servings: 12 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

Calories: 257kcal | Carbohydrates: 44g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 58mg | Potassium: 71mg | Fiber: 1g | Sugar: 24g | Vitamin A: 226IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 1mg