Orange & Poppyseed Muffins with Syrup

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Orange & Poppyseed Muffins are a classic, old-fashioned flavour combination that never goes out of style!

The addition of a citrus syrup gives them a delicious boost of flavour and moistness, making them a popular morning or afternoon tea treat!

Muffins, of ALL flavours, are one of my favourite things to bake and share with family and friends. T’s nothing better than your own, individual serving of a soft and fluffy baked treat to enjoy with a cup of tea or coffee!

When it comes to moist, fruity muffins, it’s hard to choose a favourite between my Raspberry and White Chocolate Muffins or Salted Caramel Banana Muffins.

Others, like Healthy Carrot Cake Muffins and Apple Oat Muffins, are also great for grab-and-go breakfasts on the run, lunchbox fillers, or snacks for a day trip or picnic.

Why You’re Going To Love This Recipe

These Orange & Poppyseed Muffins, infused with a sweet orange syrup, use basic baking staples and an orange, and require minimal preparation so you’ll be able to enjoy them in no time at all!

• Quick and easy – t is very little preparation involved, a ‘one bowl’ recipe using simple baking ingredients. They’re prepped and ready to eat in just 30 minutes.
• Freezer-friendly – these muffins freeze and defrost really well, so you can have a delicious baked treat ready whenever you want one!
• Budget-friendly – apart from an orange and some orange juice, these muffins need only basic baking ingredients, making them budget-friendly as well.

What You Need

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

For The Orange & Poppyseed Muffins

• Butter – I prefer unsalted butter as a baking ingredient for these muffins. This is not essential, and if you only have salted butter, using that will be perfectly fine. Leave it out on the kitchen bench while you gather the rest of the ingredients to soften to room temperature. 
• Caster sugar – also known as superfine sugar. It has a finer texture than granulated sugar and dissolves quicker and easier, resulting in a better texture.
• Eggs – when using eggs in a recipe, it is best to have them at room temperature before you start.
• Vanilla extract – or you can use vanilla essence or paste if you prefer.
• Milk – I use full-fat or full-cream milk, as I find it really does make a difference to the texture.
• Orange juice – freshly squeezed orange juice will give the best flavour, but it will be perfectly fine to use a shop-bought, bottled, 100% juice.
• Self-raising flour – also known as self-rising flour, this is a blend of plain (or all-purpose) flour, and a raising agent. You can make your own by adding 2 tsp baking powder to every 1 cup plain flour. 
• Poppy seeds – have a subtle flavour and add a bit of special texture to the muffins as well. They can be stored in an airtight container in a cool, dark cupboard with up to 2 years’ shelf-life.
• Orange zest – if you don’t have a zester, use a fine grater to grate the skin of the orange, avoiding the bitter white pith below.

For The Syrup

• Fresh or store bought pulp-free orange juice – you will need to use a pulp-free juice, so that the syrup is thin enough to soak into the muffin. Either choose a pulp-free shop bought variety, or strain home-made fresh juice through a fine sieve.
• Caster sugar – this will dissolve easier than normal white sugar, so that the syrup will not be gritty.

Step By Step Instructions

These Orange & Poppyseed Muffins will be ready to bake in less than 10 minutes of preparation!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Step 1 – Cream The Butter And Sugar

Add the softened butter and the caster sugar to a large mixing bowl.

Cream the butter and sugar well until pale.

Step 2 – Add The Wet Ingredients

Add the eggs, one at a time, beating in between additions.

Add the vanilla extract and milk and beat until mixed through.

Then add the orange juice and beat again until combined.

Step 3 – Fold In The Dry Ingredients

Add the self-raising flour, poppyseeds and orange zest to the bowl.

Fold through until just combined, taking care not to overmix.

Step 4 – Get Ready To Bake!

Spoon the batter into a paper-lined muffin tin.

Bake for 20-25 minutes.

Allow to cool for 5 minutes before transferring to a wire rack, with a tray underneath (to catch drips).

Step 5 – Prepare To Infuse Syrup

While still warm, use a skewer to poke several holes into the tops of the muffins.

Combine the orange juice and caster sugar in a microwave-safe jug. Cook for 3 minutes, in 30 second bursts, stirring each time to make sure the sugar is well dissolved.

Spoon the syrup over the muffins, and then leave to cool completely.

Expert Tips & FAQ

What temperature do I use for a conventional oven?

I specify fan-forced oven temperatures in my recipes, so if you have a conventional oven, increase the temperature by between 10 and 20 degrees Celsius.

Do I have to add the orange zest? I don’t like peel!

The addition of orange zest adds flavour and a slight texture as well, and is highly recommended. However if you’d prefer not to add it, the orange flavour will just be slightly less intense.

If I use a non-stick muffin tin, do I still have to line the muffin holes?

I would strongly recommend using paper muffin cases as the syrup can make the base of the muffins quite sticky!

Can I make the recipe into a cake instead?

Yes, you can make the recipe into a cake if you prefer. I suggest reducing the temperature to 150° C (fan-forced), and baking for a bit longer, until a skewer inserted into the centre comes out clean.

How should the Orange & Poppyseed Muffins be stored?

Store the muffins in an airtight container for 3-4 days. They can be frozen for up to 3 months, by wrapping individually in cling wrap and then placing into an airtight container.

If you love baking with lemons (and lets be honest… who doesn’t!?), these recipes are especially for you!

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Orange & Poppyseed Muffins with Syrup

Orange & Poppyseed Muffins are a classic, old-fashioned flavour combination that never goes out of style!

Course: sweet
Cuisine: Muffins
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 12 serves
Calories: 281kcal

Ingredients

1. 125 g butter softened to room temperature
2. 170 g (¾ cup) caster sugar
3. 2 eggs room temperature
4. 2 tsp vanilla extract
5. 60 g (¼ cup) milk
6. 60 g (¼ cup) orange juice
7. 300 g (2 cups) self raising flour
8. 3 tbs poppy seeds
9. finely grated zest from 1 orange

For the syrup

1. 180 g (¾ cup) orange juice pulp-free
2. 110 g (½ cup) caster sugar

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Instructions

Conventional Method

1. Preheat oven to 160° C (fan-forced). Line a 12 hole muffin tin with muffin cases.
2. Cream the butter and sugar until pale. Add the eggs one at a time, beating in between additions.
3. Add the vanilla extract and milk and beat until combined.
4. Add the orange juice and beat until combined.
5. Fold through the self raising flour, poppyseeds and orange zest until just combined (be careful not to over mix- the mixture can still be a little lumpy).
6. Spoon into the prepared muffin cases.
7. Bake for 20-25 minutes or until they spring back when touched lightly in the centre.
8. Allow to cool for 5 minutes before transferring to a wire rack. Place wire rack over a tray to catch any syrup that may drip.
9. While the muffins are still warm, poke holes with a skewer into the top of each (about 5 holes in each).
10. Place the orange juice and caster sugar into a microwave-safe jug or bowl. Cook on 30 second bursts for 3 minutes, stirring to dissolve in between bursts.
11. Spoon the syrup over the top of the muffins.
12. Leave to cool completely.

Thermomix Method

1. Preheat oven to 160° C (fan-forced). Line a 12 hole muffin tin with muffin cases.
2. Place the self raising flour into the Thermomix bowl. Press Turbo 5-10 times to sift. Remove from the bowl and set aside until needed.
3. Place the butter and sugar into the TM bowl. Mix for 30 seconds, Speed 4. Scrape down the bowl and repeat for a further 2 times, until pale and creamy.
4. Reduce to Speed 2 and add the eggs one at a time through the MC hole while the blades are turning.
5. Replace the MC and mix for a further 20 seconds, Speed 5. Scrape down the sides of the bowl.
6. Add the vanilla extract, milk and orange juice and mix for 20 seconds, Speed 4.
7. Add the self raising flour, poppyseeds and orange zest and mix for 15 seconds, Speed 5 (using the spatula through the MC hole to help mix).
8. Spoon into the prepared muffin cases.
9. Bake for 20-25 minutes or until they spring back when touched lightly in the centre. Allow to cool for 5 minutes before transferring to a wire rack. Place wire rack over a tray to catch any syrup that may drip.
10. While the muffins are still warm, poke holes with a skewer onto the top of each (about 5 holes in each).
11. Place the orange juice and caster sugar into a microwave-safe jug or bowl. Cook on 30 second bursts for 3 minutes, stirring to dissolve in between bursts.
12. Spoon the syrup over the top of the muffins. Leave to cool completely.

Notes

RECIPE NOTES & TIPS

• Oven temperature – I specify fan-forced oven temperatures in my recipes, so if you have a conventional oven, increase the temperature by between 10 and 20 degrees Celsius.
• Orange zest – the addition of orange zest adds flavour and a slight texture as well, and is highly recommended. However if you’d prefer not to add it, the orange flavour will just be slightly less intense.
• Orange juice – use either freshly squeezed or store bought 100% pulp free juice. If you use fresh squeezed, make sure you strain it as any pulp can make it harded for the syrup to be absorbed. 
• Muffin cases – even if using a non-stick muffin tin, I would strongly recommend lining the muffin holes with paper cases as the syrup can make the base of the muffins quite sticky!
• Cake instead of muffins? – you can use this same recipe for a cake instead of muffins. I suggest reducing the temperature to 150° C (fan-forced), and baking for a bit longer, until a skewer inserted into the centre comes out clean.
• Storing – store the muffins in an airtight container for 3-4 days. They can be frozen for up to 3 months, by wrapping individually in cling wrap and then placing into an airtight container.

Recipe by CookGoodRecipes.com

Nutrition

Calories: 281kcal | Carbohydrates: 42g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 50mg | Sodium: 88mg | Potassium: 95mg | Fiber: 1g | Sugar: 25g | Vitamin A: 350IU | Vitamin C: 10mg | Calcium: 49mg | Iron: 0.6mg