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Orange and poppy seeds muffins

I made these orange and poppy seeds muffins with blood oranges which gave them a lovely pink glaze, but of course you can use normal oranges too. It’s dairy free if plant-based milk is used, and gluten-free flour mixture is also suitable for this recipe. You can serve them with cream cheese topping if you prefer.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 300 g self-raising flour
  • 150 g unrefined caster sugar
  • 1 tsp baking powder
  • 4 Tbsp poppy seeds
  • 5 Tbsp sunflower oil
  • 200 ml milk or plant-based milk
  • 1 egg
  • 1 tsp vanilla extract
  • For the glaze:
  • Zest and juice of 1 orange juice 2.5
  • 5 Tbsp granulated sugar

Method
 

  1. Preheat oven to 170C and line a 12-hole muffin tin with paper baskets.
  2. In a large bowl, mix the flour, sugar, baking powder and poppy seeds.
  3. In another bowl, whisk together the oil, egg, milk, vanilla and orange zest & juice.
  4. Pour the wet ingredients into the flour mixture and gently combine - don’t overmix!
  5. Spoon the mixture into the muffin tin cases.
  6. Bake for about 20 minutes until golden.
  7. Leave the muffins to cool for 2 minutes in the tin, then transfer them to a wire rack.
  8. While the muffins are cooling, make the glaze.
  9. Mix the zest and juice of the other orange with the sugar in a small pam.
  10. Warm it over medium heat and let the sugar dissolve. When you get a thin syrup, turn off the heat.
  11. Brush the top of the muffins with the glaze and leave to set before serving.