Love the classic lemon poppy seed muffins? Then these orange and poppy seed muffins are for you. With both orange zest and orange juice, then muffins are packed full with orange flavour, along with those delicious little poppy seeds.
For even more of an orange flavour burst, the muffins are drizzled with an orange glaze. While this glaze is completely optional, and the muffins still taste great without it, it really takes them to another level.
More muffin recipes
Want more muffin recipes? Take a look at the ideas below for even more inspiration:
- ABCD muffins
- Chocolate chip muffins
- Raspberry and white chocolate muffins
- Apple crumble muffins
- Chocolate banana muffins
- Banana caramilk muffins
Ingredients and substitutions
To make these orange poppy seed muffins complete with orange glaze you will need:
- Self raising flour – The self raising flour can be substituted with a combination of 2 cups plain flour and 3 teaspoons baking powder.
- White sugar – The white sugar can be replaced with brown sugar, or a combination of 1/2 cup brown sugar and 1/2 cup white sugar.
- Poppy seeds
- Milk – Full fat milk was used in these muffins, but lower fat versions can also be used.
- Canola oil – Substitute the canola oil with any other mild flavoured oil, such as vegetable oil, or 125g of melted butter.
- Egg – A large sized egg was used in this recipe.
- Vanilla extract – The vanilla extract can be substituted with 1 teaspoon of vanilla essence.
- Orange zest
- Orange juice
- Icing sugar
Store these muffins in an airtight container at room temperature for up to 3 days.
These muffins are suitable for freezing. Freeze in an airtight container for up to 3 months. Defrost at room temperature before enjoying.
- 2 cups self raising flour
- 3/4 cup white sugar
- 2 tablespoons poppy seeds
- 1 cup milk
- 1/2 cup canola oil
- 1 egg
- 1/4 cup orage juice
- zest of 1 orange
- 1/2 cup icing sugar
- 1 tablespoon orange juice
- Preheat oven to 350°F or 180°c. Line a 12 hole muffin tray with paper liners, or spray with a non-stick cooking spray. Set aside.
- Add the self rising flour, sugar and poppy seeds to a large mixing bowl. Stir until well combined and set aside.
- To another mixing bowl add the milk, oil, orange juice, egg, vanilla extract and orange zest. Mix until well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined.
- Divide the batter between the muffin tin. Bake for 20 minutes, or until turning golden and cooked through.
- Allow to cool for 10 minutes in the muffin tray, before transferring to a cooling rack and leaving until cooled completely.
- To make the glaze, add the powdered sugar to a small bowl. Stir through just enough juice to make a glaze of drizzling consistency (you may need to use more or less than the 1 tablespoon of juice).
- Drizzle the glaze over the cooled muffins. Allow to set for a few minutes before serving.
- When zesting the orange, be sure to only zest the orange layer of the skin. Avoid zesting the white layer, as this layer can be quite bitter.
- For even more of an orange flavour hit, add 1/2 teaspoon of orange extract to the muffin batter.
- The glaze on these muffins is completely optional, and the muffins are just as good without it.
- For something different, try adding 1/2 cup of white or milk chocolate chips to the batter, either alongside or in place of the poppy seeds.
- Any mild flavoured oil can be used in place of the canola oil.
- Butter can also be used in place of the canola oil. Substitute with 1/2 cup melted butter.
- Fresh orange juice is best in the muffins, but bottled can be used if needed.
- Do not over-mix the batter. Mixing the batter until the ingredients are only just combined results in light and fluffy muffins.
- The muffins are cooked through when an inserted skewer or toothpick comes out without any wet batter attached.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 253Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 17mgSodium: 268mgCarbohydrates: 36gFiber: 1gSugar: 20gProtein: 4g