These zesty orange poppy seed muffins are perfect for breakfast on the go or a tea-time snack.


  • 3 tablespoons poppy seeds

  •  ½ cup full cream milk

  •  1 ¾ cup all-purpose flour

  •  2 teaspoons baking powder

  •  ½ teaspoon baking soda

  •  ¼ teaspoon salt

  •  1 tablespoon grated orange zest

  •  2 large eggs

  •  ¾ cup granulated sugar

  •  6 tablespoons unsalted butter, melted

  •  ¼ cup fresh squeezed orange juice (remove pulp)

    Cómo prepararlo:

    • Step 1: Preheat oven to 180°C (360° F) and line a standard size muffin pan with paper liners or non-stick spray.

    •  Step 2: In a small bowl, add the poppy seeds and milk and let stand for 20 minutes. This will enhance the taste of the poppy seeds.

    •  Step 3: In a separate medium bowl, whisk together the flour, baking powder, baking soda, salt, and orange zest. Set aside.

    • Step 4: In a large bowl, whisk the eggs until blended. Add the granulated sugar, butter, orange juice, and milk-poppy seed mixture. Stir until smooth.

    •  Step 5: Add to the dry ingredients and stir (avoid over mixing).

    •  Step 6: Spoon the batter into the prepared muffin cups, filling each cup about two-thirds full.

    •  Step 7: Bake for 15 – 20 minutes. (You can test with a toothpick to see if muffins are baked through)

    •  Step 8: Leave the muffins in the pan for a few minutes before transferring to a cooling rack. Allow muffins to cool completely. Once the muffins have cooled, place them in an airtight container. 

      Muffins can be iced by mixing icing sugar and some freshly squeezed orange juice. Sprinkle with orange zest.

      Muffins can be frozen for up to a month. (Defrost in the refrigerator before reheating in the oven until warm.)