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Orange and Poppy Seed Muffins
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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.
Prep Time20 mins
Cook Time18 mins
Total Time38 mins
Course: Snacks
Cuisine: Modern
Keyword: Freezer Friendly, Lunchbox Snacks, Muffins
Servings: 24
Author: Lauren

Ingredients

  • 2 & ½ cups self raising flour
  • ¼ cup poppy seeds
  • 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.