Orange and Poppy Seed Muffins …

Orange and Poppy Seed Muffins 001


Here’s a great new muffin flavour I tried over the weekend.  They were gobbled up super quick leaving me only 4 to freeze for lunches … next time I think I’ll make a double batch!

Orange and Poppy Seed Muffins …
Prep time
Cook time
Total time
Serves: 14
Ingredients ...
  • ¾ cup milk
  • 1 tablespoon vinegar
  • 2 ½ cups self-raising flour, sifted (I used gluten free)
  • ¾ cup caster sugar
  • 1 ½ tablespoons poppy seeds
  • 125g butter, melted
  • 2 eggs, lightly beaten
  • 1 orange rind, grated finely
  • ¼ cups orange juice, freshly squeezed
Method ...
  1. Preheat oven to 190C (fan forced).
  2. Line muffin trays with cupcake cases.
  3. Combine milk and vinegar in a jug and set aside.
  4. Combine flour, sugar and poppy seeds in a large mixing bowl.
  5. Add remaining ingredients and stir until just combined. Be careful not to over mix.
  6. Distribute the batter evenly between cupcake cases filling each one to approximately ¾ full.
  7. Bake for 18 – 20 minutes until a skewer inserted into the middle comes out cleanly.
  8. Turn onto a wire rack to cool. These muffins can be frozen.


Clever Tricks, Tips and Hints …

  • If you have some leftover buttermilk in the fridge, it can be used in this recipe in place of the milk and vinegar … just use ¾ cup.
  • I used freshly squeezed juice but bottled orange juice would work as well.


  1. Yum! Will have to give them a go!

  2. Love this flavour although it’s been a few years since I made a batch of these. Thanks for reminding me how great a flavour it is! 😀

    • I love the combination of flavour in these muffins and they’re deliciously moist … might be time for you to whip up a batch!

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