Orange and Poppy Seed Muffins (Cupcakes)

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READY IN: 35mins
Recipe by Rhiannon and Matt

These kid-friendly muffins store well & can be frozen for up to a month. Easily adapted to add more orange rind or substitute lemon for the orange. This recipe was originally published in Good Taste magazine, in Australia, May 2004.

Ingredients Nutrition


  1. Preheat oven to 190°C (375°F).
  2. Brush 12 x 80ml (1/3-cup) capacity non-stick muffin pans with melted butter to lightly grease.
  3. Combine the poppy seeds and 60ml (1/4 cup) of the milk in a small bowl, then set aside for 10 minutes.
  4. Combine the flour and sugar in a large bowl, then add the poppy-seed mixture along with remaining milk, butter, egg, orange rind and juice, and stir with a metal spoon until just combined (do not overmix).
  5. Spoon the batter among prepared muffin pans and bake in preheated oven for 25 minutes or until a skewer inserted into the centre comes out clean.
  6. Remove from oven and turn onto a wire rack. Serve, dusted with icing sugar, warm or at room temperature.

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