Recipes
Orange and Poppy Seed Muffins
River06-Oct-25
Ingredients

3 tablespoons poppy seeds
½ cup whole milk, room temperature
1 ¾ cup plain flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 tablespoon grated orange zest
2 large eggs, room temperature
¾ cup sugar
6 tablespoons unsalted butter, melted
¼ cup fresh squeezed orange juice, pulp removed

Instructions

Preheat oven to 180° C. Line a standard size muffin pan with paper liners.
In a small bowl, combine the poppy seeds and milk and let stand for 20 minutes.
In a separate medium bowl, whisk together the flour, baking powder, baking soda, salt, and orange zest. Set aside.
In a large bowl, whisk the eggs until blended. Add the sugar, butter, orange juice, and milk-poppy seed mixture. Use a rubber spatula to stir until smooth. Add to the dry ingredients and stir just until ingredients are moist, and no flour pockets appear in the batter (avoid over mixing).
Spoon the batter into the prepared muffin cups, filling each cup about three-fourths full. Bake for 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with little crumbs. Let muffins cool in the pan for 2 minutes, then transfer to a cooling rack to cool completely.
Dust with icing sugar and enjoy!
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