Orange Poppyseed Muffins



Orange and Poppyseed is a worldwide favourite flavour for cakes, cupcakes and muffins. This recipe for Orange Poppyseed Muffins is super quick and easy, mixed only by hand. You can just use orange, or you can also use lemon for extra zing (which i recommend) although it is not essential, they are equally delightful on their own.

You can make up an orange/lemon sugar drizzle for the top of the muffin if you like, or put a blob of buttercream or creamcheese frosting on the top, or serve them as is. They don’t really need anything else. Eat warm or cold.

As soon as all the ingredients are combined do not mix any further- this will give you tough muffins. Mix only until just combined.

The secret to getting a nice peak on the muffin top is to start the baking at a higher temperature, then after 5 minutes, turning it down 20 degrees for the remainder of the cooking time.

This recipe is slightly modified from the Sallys Baking Addiction recipe for orange lemon poppyseed muffins here

Orange Poppyseed Muffins


  • 2 1/3 cups Plain Flour
  • 1/2 cup Sugar
  • 1/4 cup firmly packed Brown Sugar
  • 3 Tablespoons Poppy Seeds
  • 2 teaspoons Baking Powder
  • 1/4 teaspoon Bicarbonate of Soda
  • 1/2 teaspoon Salt
  • 120 grams Unsalted butter, melted and cooled
  • 180-200 mls Orange Juice (you can substitute some lemon)
  • Zest of 2-3 Oranges (you can substitute some lemon)
  • 2 large eggs
  • 1/2 cup Greek Yogurt or Sour Cream
  • 1 teaspoon vanilla extract
  • Sugar for garnishing


  1. Preheat oven to 200 Celsius Fan Forced.
  2. Grease a 12 hole small muffin tin with spray or butter.
  3. In a large bowl, stir the flour, both sugars, poppy seeds, baking powder, bi-carb soda, and salt together until thoroughly combined.
  4. In a medium bowl, using a whisk, lightly beat the melted butter, orange juice and zest (lemon-if using) together until combined.
  5. Whisk in the eggs one by one until well combined.
  6. Add the yoghurt and Vanilla, whisk until smooth and well combined.
  7. Pour the wet ingredients into a well in the centre of the dry ingredients and using a wooden spoon stir together until just fully incorporated with no flour pockets. Do not overmix as this will cause the muffins to become tough. The batter will be very thick.
  8. Spoon the mixture into the muffin tins, filling each one all the way to the top. Garnish each with a sprinkle or sugar.
  9. Bake for 5 minutes at 200 degrees. The muffins will have formed a nice domed peak.
  10. Turn the oven temperature down to 170 Celsius Fan Forced and continue to bake for 10-12 minutes.
  11. Muffins are cooked when firm to touch or inserted skewer comes out clean.
  12. Serve warm or cold.
  13. To serve cooled- dust with icing sugar, make a cream cheese frosting, or make a lemon/orange syrup to drizzle, or simply eat plain.
  14. (Makes 2 dozen)


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