When it gets into the citrus season, our orange tree is absolutely overflowing! When that happens, these orange poppy seed muffins become a staple in the household.
These muffins use the zest and juice of two fresh oranges for a burst of real orange flavour. Orange juice also makes these muffins ultra moist and fluffy!
These muffins last perfectly when frozen and make the easiest lunchbox treat. Best of all, it’ll only take you fifteen minutes to get these in the oven!
How To Make Orange Poppy Seed Muffins
Combine all of the wet ingredients in a bowl and whisk well.
Stir through the poppy seeds.
Sift the dry ingredients over the wet ingredients.
Mix together until well combined.
Distribute batter evenly among the muffin tins.
Bake until golden.
Allow to cool (if you can wait that long!) and enjoy.
- 2 oranges, zested and juiced
- 2 eggs
- 1 ½ cups caster sugar
- 1 cup canola oil
- 1 cup milk
- 2 tbsp poppy seeds
- 2 cups self-raising flour
- 1 tsp baking soda
- 1 pinch salt
- Preheat the oven to 180°C (355°F). Grease a 12-hole (⅓-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, canola oil and milk. Stir through poppy seeds.
- Sift over self-raising flour, baking soda and salt. Whisk until well combined. A few lumps are fine.
- 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.
- 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.
Substitutions & Tips
- Flour: you can substitute 2 cups of self-raising flour with 2 cups of plain flour combined with 1 tbsp of baking powder.
- Oil: 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 muffins.
- Baking soda: you can substitute 1 tsp of baking soda with 2 tsp of baking powder.
- Poppy seeds: you can omit the poppy seeds if desired.
Nutrition Information:Serving Size: 1 Muffin
Amount Per Serving: Calories: 371Total Fat: 20.9gSaturated Fat: 2.5gTrans Fat: 0gUnsaturated Fat: 0.6gCholesterol: 30.8mgSodium: 64.7mgCarbohydrates: 43gFiber: 1.2gSugar: 27.7gProtein: 4.2g