I really can’t believe it’s taken me this long to post this recipe for Orange and Poppy Seed Muffins!
I am a huge fan of orange cake recipes (especially Orange and Almond Cake!), and this would have to be one of my favourite muffin recipes. These muffins are so easy to make, they taste delicious and best of all they also freeze/thaw really well, so you can always have some on hand.
This recipe will give you a large batch of muffins – approximately 24. You can choose to use a larger muffin/mini loaf tins for bake these, however you will need to adjust your cooking time. Given these are freezer friendly, this makes these muffins perfect to stash away in the freezer for an easy lunch box snack.
Tips for Making these Orange and Poppy Seed Muffins:
- When making this recipe, heat your marmalade a few minutes before the Orange and Poppy Seed Muffins are due to come out of the oven, that way you will be ready to brush the warmed marmalade over the top of the muffins while they are still hot.
- These muffins are best stored in an airtight container for up to five days.
- This recipe is also freezer friendly.
If you like this recipe, make sure you also check out my Orange and Sultana Muffins too!
Orange and Poppy Seed Muffins
This easy Orange and Poppy Seed Muffin recipe is a family favourite! These muffins are simple to make and freezer friendly. Both regular and Thermomix instruction included.
Ingredients
- 2 & ½ cups self raising flour
- ¼ cup poppy seeds
- ⅓ cup caster sugar
- 125 grams unsalted butter
- 1 cup orange marmalade
- 1 cup milk
- 2 eggs
- 1 tablespoon finely grated orange rind
Instructions
- Preheat the oven to 200 degrees and grease and line 2 x muffins trays with paper cases (mixture makes approximately 18).
- Place the butter and ⅔ of a cup of orange marmalade in a small saucepan and stir over a low heat until combined. Set aside for a couple of minutes to cool slightly.
- Sift the flour into a large bowl and stir in the poppy seeds and sugar, making a well in the centre.
- Whisk together the milk, eggs and rind in a jug and pour into the well. Then add the melted butter and marmalade mixture and fold gently to combine (using a metal spoon).
- Spoon mixture into paper cases, until approximately ¾ full. Bake in oven for 15 minutes, or until golden on top and cooked through when tested.
- While muffins are cooking, heat remaining marmalade and then push it through a sieve. When muffins are out of the oven, brush the tops generously with the warm marmalade and allow to cool in tray for 10 minutes before transferring to a wire rack to cool completely.
Notes
These muffins are best stored in an airtight container for up to five days.
This recipe is also freezer friendly.
Nutrition
Serving: 0gCalories: 145kcalCarbohydrates: 22gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 26mgSodium: 18mgPotassium: 47mgFiber: 1gSugar: 11gVitamin A: 175IUVitamin C: 1mgCalcium: 38mgIron: 0.3mg
Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!
Thermomix Orange and Poppy Seed Muffins
This easy Orange and Poppy Seed Muffin recipe is a family favourite! These muffins are simple to make and freezer friendly. Both regular and Thermomix instruction included.
Ingredients
- 375 grams self raising flour
- 25 grams poppy seeds
- 80 grams caster sugar
- 125 grams unsalted butter
- 300 grams orange marmalade
- 250 grams milk
- 2 eggs
- 1 tablespoon finely grated orange rind
Instructions
- Preheat the oven to 200 degrees and grease and line 2 x muffins trays with paper cases (mixture makes approximately 18).
- Place the butter and 200 grams of marmalade into your Thermomix bowl and cook for 3 minutes, 60 degrees, speed 2.
- Add the poppy seeds, self raising flour caster sugar, milk, eggs and orange rind and mix for 10 seconds, speed 5.
- Scrape down the sides of the bowl and mix for a further 10 seconds, speed 4, or until just combined.
- Spoon mixture into paper cases, until approximately ¾ full. Bake in oven for 15 - 18 minutes, or until golden on top and cooked through when tested.
- While muffins are cooking, heat remaining marmalade in the microwave. When muffins are out of the oven, brush the tops generously with the warm marmalade and allow to cool in tray for 10 minutes before transferring to a wire rack to cool completely.
Notes
These muffins are best stored in an airtight container for up to five days.
This recipe is also freezer friendly.
Nutrition
Serving: 0gCalories: 154kcalCarbohydrates: 24gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 26mgSodium: 17mgPotassium: 50mgFiber: 1gSugar: 11gVitamin A: 175IUVitamin C: 1mgCalcium: 38mgIron: 0.3mg
Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!
What’s your favourite muffin recipe?
Lara at This Charming Mum
These look great for lunch boxes. I like the idea of adding marmalade. Yum!
Lauren @ createbakemake
They would be great, especially since they can also be frozen.