Orange and Poppy Seed Muffins (Cupcakes) Recipe

Name: Orange and Poppy Seed Muffins (Cupcakes)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: melted butter, to grease; 1 tablespoon poppy seed; 185 ml milk (3/4 cup); 375 g self-raising flour (2 1/2 cups); 155 g caster sugar (3/4 cup); 125 g butter, melted; 2 eggs, lightly whisked; 2 teaspoons finely grated orange rind; 60 ml fresh orange juice (1/4 cup); icing sugar, to dust

Servings: persons

1
Preheat oven to 190C (375F).
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.
7
Serve, dusted with icing sugar, warm or at room temperature.

823

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: melted butter, to grease, 1 tablespoon poppy seed, 185 ml milk (3/4 cup), 375 g self-raising flour (2 1/2 cups), and more.

Yes, Orange and Poppy Seed Muffins (Cupcakes) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Orange and Poppy Seed Muffins (Cupcakes)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions