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
POPPY SEED MUFFINS
These are the best muffins I have ever made. They are not low-fat but I don't worry. (I can watch other stuff - these are too good) I make them in the jumbo muffin pans but they will work in the normal size - just adjust the baking time.
Provided by Liz R.
Categories Bread Quick Bread Recipes Muffin Recipes Poppy Seed Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 15
Steps:
- Beat together the eggs, 2 1/2 cups white sugar and vegetable oil. Add in milk, salt, baking powder, poppy seeds, vanilla, almond flavoring, and flour. Mix well.
- Bake in paper lined muffin cups (filled 3/4 full or 3 small greased loaf pans) at 350 degrees F (175 degrees C) for 15-20 minutes for muffins and 50-60 minutes for loaves. The tops should be browned and a toothpick inserted in the center should come out clean.
- Remove muffins as soon as you can while still warm/hot and dunk tops into glaze. Turn right side up and cool on a cookie rack. With loaves just pour the glaze evenly over the three loaves while still in pans. Let cool to a warm temp. and remove from pans. Yes, it is a little messy but it is really good.
- To Make Glaze: In a saucepan over low heat, combine 3/4 cup sugar, orange juice, 1/2 teaspoon vanilla, 1/2 teaspoon almond flavoring and 2 teaspoons melted butter. Warm in pan until the sugar is dissolved. Pour over loaf pans or dunk muffin tops into glaze when cooled to room temperature. (Omit the glaze altogether if you don't like the mess.)
Nutrition Facts : Calories 557.2 calories, Carbohydrate 80.6 g, Cholesterol 50.7 mg, Fat 23.9 g, Fiber 1 g, Protein 6 g, SaturatedFat 4 g, Sodium 387.4 mg, Sugar 56.4 g
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
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
Delicious muffins with light orange flavor. Slice of orange gives these muffins attractive look. They travel and freeze well.
Provided by Hanka
Categories Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat the oven to 170°C Line muffin tin with paper cases.
- Melt butter and orange marmalade in microwave.
- In large mixing bowl mix flour, poppy seeds, sugar, orange zest.
- In medium bowl whisk milk, eggs pour into flour mix. Add melted butter-marmalade.
- Stir with spoon until just combined.
- Do not over mix - batter should still be lumpy.
- Divide the mixture evenly into muffin tray. Fill 3/4 full. Place 1/2 slice of fresh orange on the top.
- Bake for 25 minute until golden and a skewer inserted into the centre of a muffin comes out clean.
- Leave them to cool brush with melted orange marmalade.
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.
ORANGE POPPY MUFFINS
The creamy spread makes these mild orange muffins such a treat. They won a blue ribbon at our county fair. Even the judge asked for the recipe! -Pam Severance, Herman, Minnesota
Provided by Taste of Home
Time 35m
Yield 10 muffins.
Number Of Ingredients 15
Steps:
- In a bowl, combine the first five ingredients. In another bowl, beat egg, sour cream, butter, orange juice and peel. Stir in dry ingredients just until moistened. Fill paper-lined muffin cups two-thirds full. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine spread ingredients in a small bowl; beat until smooth. Serve with muffins.
Nutrition Facts : Calories 352 calories, Fat 21g fat (13g saturated fat), Cholesterol 79mg cholesterol, Sodium 314mg sodium, Carbohydrate 37g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.
More about "poppy seed orange muffins recipes"
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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