Fluffy Orange Poppy Seed Muffins

Yields: 12 Servings Difficulty: Easy Prep Time: 15 Mins Cook Time: 25 Mins Total Time: 40 Mins

These easy orange and poppy seed muffins are moist, fluffy, and absolutely bursting with orange flavour! They only need one bowl and a few simple ingredients. These muffins are freezer-friendly and the perfect lunchbox treat.

Ingredients

0/9 Ingredients
Adjust Servings

Instructions

0/7 Instructions
  • Preheat the oven to 180 C (355 F). Grease a 12-hole (1/3-cup-capacity) muffin pan or line with paper cases (I'm using muffin wraps).
  • In a large mixing bowl, whisk together orange zest and juice, eggs, caster sugar and canola oil.
  • Stir through poppy seeds.
  • Sift over self-raising flour, baking soda and salt.
  • Mix well together until batter is combined. It will be quite runny and thin.
  • Distribute batter among paper cases, filling each about 2/3 of the way up.
  • Bake for 20-25 minutes or until lightly golden and a skewer inserted comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

  • All measurements are in metric standards.
  • You can keep muffins un-refrigerated in an airtight container for up to 4 days.
  • To freeze the muffins, allow to cool completely then place in zip-loc or airtight freezer bags. Keep for up to 6 months frozen. To thaw, allow to defrost at room temperature for 6 hours or overnight.
  • You can replace the self-raising flour with 2 cups of plain flour combined with 1 tbsp of baking powder.
  • You can substitute canola oil for any type of vegetable oil. Note that if you're using a rich olive oil it may change the flavour of the cake.
  • You can replace the baking soda with 2 tsp of baking power or omit it completely (the muffins will be a bit flatter but will still taste delicious).

Leave a Reply

Your email address will not be published. Required fields are marked *