ORANGE AND POPPY SEED MUFFINS
An easy recipe for Orange and Poppy Seed muffins that'll taste even better than your local cafe's.
Provided by Libby Hakim
Categories Dessert
Number Of Ingredients 11
Steps:
- Pre-heat oven to 220 degrees celsius (fan-forced).
- Sift flour into large mixing bowl. Add sugar and poppy seeds and stir to combine.
- Add remaining ingredients, apart from the marmalade, 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 muffins.
- Spoon mixture into tins. If desired, sprinkle a small amount of poppy seeds on each muffin, with the optional extra poppy seeds, and place into oven.
- Cook for 5 minutes before turning oven temperature down to 190 degrees celsius (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 use a brush to glaze the muffins with marmalade. You may need to heat your marmalade a little in the microwave first to make it runny and also use kitchen scissors to chop any larger pieces of rind, depending on the style of marmalade.
- Allow to cool for a few minutes before easing each muffin from the tin and placing on a cooling rack.
Nutrition Facts : Calories 504 kcal, Carbohydrate 68 g, Protein 10 g, Fat 22 g, SaturatedFat 15 g, Cholesterol 83 mg, Sodium 122 mg, Fiber 2 g, Sugar 27 g, ServingSize 1 serving
ORANGE AND POPPY SEED MUFFINS
Perfect for breakfast, afternoon tea or as a sweet snack, these Orange and Poppy Seed Muffins are easy, quick to make and absolutely delicious! The perfect mix of sweet, tangy, moist and crunchy.
Provided by A Baking Journey
Categories afternoon tea Breakfast Dessert
Time 35m
Number Of Ingredients 9
Steps:
- Preheat your oven on 180'C / 350'F. Prepare a Muffin Pan with Paper Liners (1).
- In a large bowl, whisk together the Sugar and Eggs for about a minute, or until froathy.
- Add the Canola Oil, Orange Juice, Orange Zest and Greek Yogurt. Whisk together until smooth and combined.
- Whisk in the Flour, Baking Powder and Baking Soda (2) until smooth, then add the Poppy Seeds.
- Scoop the muffin batter into the muffin pan, then bake for 18 to 20 minutes (more or less depending on your oven) - or until golden and the tip of a small skewer comes out clean.
Nutrition Facts : Calories 215 kcal, Carbohydrate 24 g, Protein 4 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 28 mg, Sodium 128 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
APPLESAUCE ORANGE POPPYSEED MUFFINS
Healthy, low-fat muffins with a soft center.
Provided by akdgurl
Categories Bread Quick Bread Recipes Muffin Recipes Poppy Seed Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Beat applesauce, sugar, milk, eggs, vanilla extract, and orange extract together in a large bowl. Add flour, poppy seeds, baking powder, and baking soda; stir until batter is just-combined. Pour batter into prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
Nutrition Facts : Calories 227.4 calories, Carbohydrate 42 g, Cholesterol 47.3 mg, Fat 4.2 g, Fiber 1.6 g, Protein 5.7 g, SaturatedFat 0.8 g, Sodium 169.5 mg, Sugar 21.2 g
BLOOD ORANGE & POPPY DRIZZLE MUFFINS
These citrussy muffins are lovely and light, and make a delicious pudding served with ice cream or thick Greek yogurt
Provided by Sarah Cook
Categories Afternoon tea, Dessert, Snack, Treat
Time 35m
Yield Makes 12
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6 and lightly grease a 12-hole muffin tin. Mix together the flour, caster sugar, baking powder and poppy seeds in a large mixing bowl. In another bowl, whisk together the oil, milk, egg, and zest and juice from 1 of the oranges.
- Working very quickly, pour the wet ingredients into the dry and barely mix together with a fork - the mixture should be lumpy, so don't overwork it. Spoon the mixture into the tins and bake for 10-12 mins until risen and browned.
- While the muffins are baking, mix the remaining zest with the granulated sugar in a small bowl. Have the remaining blood orange juice ready too.
- Leave the muffins to cool for 2 mins, then transfer to a wire rack. Again working quickly, pour the juices into the sugar mix and spoon some over each muffin, repeating until it is all used up. Leave to set for 5 mins before eating.
Nutrition Facts : Calories 258 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 28 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
POPPY SEED ORANGE MUFFINS
When our whole family has the day off together, we like to start our day with muffins for breakfast. This recipe made me a runner-up winner in the baked goods division at our county fair.
Provided by Taste of Home
Time 30m
Yield 16 muffins.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in the yogurt, orange juice concentrate, orange zest and extract. Combine the flour, poppy seeds, baking soda and salt; add to creamed mixture just until moistened. , Fill paper-lined muffin cups two-thirds full. Bake at 400° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 224 calories, Fat 9g fat (5g saturated fat), Cholesterol 49mg cholesterol, Sodium 319mg sodium, Carbohydrate 31g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.
ORANGE POPPY SEED MUFFINS (LIGHT)
Make and share this Orange Poppy Seed Muffins (Light) recipe from Food.com.
Provided by Redsie
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F
- Line a 12-inch muffin baking tin with paper cupcake liners (or spray lightly with cooking spray).
- In a large mixing bowl, sift together both flours, baking powder, and poppy seeds.
- In another mixing bowl, whisk together brown sugar, eggs, vanilla, yogurt, oil, orange zest, and orange-juice concentrate.
- Using a rubber spatula, fold the wet ingredients into the dry, just enough to combine. The batter will be very thick.
- Divide the batter among the muffin cups with a tablespoon, filling each about two-thirds. Bake for 25 to 30 minutes, until lightly browned and a toothpick inserted into the center of a muffin comes out dry.
- Cool on a wire rack.
- If using glaze, blend confectioners' sugar with the orange-juice concentrate. Drizzle over muffins and serve.
More about "orange poppy muffins recipes"
ORANGE POPPY SEED MUFFINS | IF YOU GIVE A BLONDE A KITCHEN
From ifyougiveablondeakitchen.com
Ratings 14Calories 197 per servingCategory Breakfast
- 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 granulated 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).
ORANGE MUFFINS WITH POPPY SEEDS - WELL PLATED BY ERIN
From wellplated.com
4.8/5 (4)Total Time 30 minsCategory BreakfastCalories 220 per serving
- Preheat the oven to 375 degrees F. Lightly coat a 12-cup muffin tin with cooking spray or line with paper liners. Place the sugar in a medium mixing bowl, then zest both oranges directly into it. Rub together the sugar and orange zest with your fingers, until the sugar is fragrant, moist, and light orange throughout. Stir in the flour, poppy seeds, baking soda, and salt. Juice the zested oranges and set aside 1/3 cup plus 1 tablespoon for the muffins and 2 tablespoons for the glaze.
- In a separate bowl, whisk together the eggs, Greek yogurt, milk, butter, vanilla extract, almond extract, and 1/3 cup plus 1 tablespoon orange juice. (All of these ingredients do need to be as close to room temperature as possible, or the butter will resolidify. If you don't have time to wait, use canola oil or a very light tasting olive oil, which will stay liquid.) Add the wet ingredients to the dry ingredients and mix gently by hand, just until combined. Do not overmix.
- Divide the batter among the 12 muffin cups, filling three-quarters of the way to the top (I like to use a big cookie scoop for the tallest, fluffiest muffins). Bake 12-14 minutes, until the tops are dry and spring back lightly when touched and a toothpick inserted in the center comes out clean. The muffins will look a little flat but will still be perfectly moist and delicious. Let cool 3 minutes in the pan, then gently transfer to a wire rack to cool completely.
- For the glaze, melt the butter in a small saucepan or in the microwave in a microwave-safe bowl. Whisk in the powdered sugar, vanilla, and 1 tablespoon orange juice. Continue adding juice, 1 teaspoon at a time, until your desired consistency is reached. Drizzle over the top of the muffins. Enjoy warm or cooled.
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