Poppy Seed-Ginger Muffins Recipe

Name: Poppy Seed-Ginger Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: MUFFINS; 3/4 cup butter, softened; 1 1/3 cups granulated sugar; 2 large eggs, separated; 3 cups cake flour; 3 1/2 teaspoons baking powder; 1/4 teaspoon table salt; 1 1/4 cups milk; 1 tablespoon loosely packed orange zest; 2 teaspoons grated fresh ginger; 2 teaspoons vanilla extract; 4 teaspoons poppy seeds; GLAZE; 1 1/2 cups powdered sugar; 2 tablespoons fresh orange juice

Servings: persons

MUFFINS
3/4 cup butter, softened
1 1/3 cups granulated sugar
2 large eggs, separated
3 cups cake flour
3 1/2 teaspoons baking powder
1/4 teaspoon table salt
1 1/4 cups milk
1 tablespoon loosely packed orange zest
2 teaspoons grated fresh ginger
2 teaspoons vanilla extract
4 teaspoons poppy seeds
GLAZE
1 1/2 cups powdered sugar
2 tablespoons fresh orange juice

1
Prepare Muffins: Preheat oven to 350u00b0. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add granulated sugar, beating until light and fluffy. Add egg yolks, 1 at a time, beating just until blended after each addition.
2
Stir together flour and next 2 ingredients. Stir together milk and next 3 ingredients. Add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Beat egg whites until stiff peaks form; fold into batter. Stir in poppy seeds. Spoon into lightly greased 12-cup muffin pans, filling three-fourths full.
3
Bake at 350u00b0 for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 5 minutes; transfer to wire racks.
4
Prepare Glaze: Stir together powdered sugar and orange juice. Drizzle over warm muffins.

1202

kcal

Calories

Fat

189

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 15 ingredients. The key ingredients include: MUFFINS, 3/4 cup butter, softened, 1 1/3 cups granulated sugar, 2 large eggs, separated, and more.

Yes, Poppy Seed-Ginger Muffins 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!

Poppy Seed-Ginger Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions