Orange & Poppy Seed Muffins with Syrup

These perfect Orange & Poppy Seed Muffins with Syrup are sure to become a family favourite in your house… they certainly are in ours! So quick, easy… and delicious!

Orange & Poppy Seed Muffins with Syrup

For those of you who know me in real life (or have been reading this blog for a while… in which case you totally know everything important about me!!), you’ll know that my hubby, Dave, and I met a long time ago. Like nearly 14 years ago. Eeeek!!!

Orange & Poppy Seed Muffins with Syrup

Anyway, I like to think that I know pretty much everything about Dave. But boy oh boy, was I wrong. Yep, there was one big thing that I didn’t know… he loves Orange & Poppy Seed Muffins. Umm – how did it take me 14 years to know that? I know everything about Dave… and sugar!? Don’t I??

Orange & Poppy Seed Muffins with SyrupThis all came about when we were out for the day and Dave ran in to a cafe to grab us some coffees and a muffin. I’m pretty sure I was changing Will’s nappy at the time – so clearly the coffee run was the pick of the jobs to do. Darn nappy changing!  And he came back with an Orange & Poppy Seed Muffin and started telling me how much he loved them. Whhhhhhaaaaattttt!!!??

Orange & Poppy Seed Muffins with Syrup

Did he not realise that if I knew this super important bit of information, I would have had the best excuse to be baking them for all these years? Did he not realise that he was holding back my love of a sugar-filled muffin? Geeez.

Orange & Poppy Seed Muffins with Syrup

And so, the following week I made a batch of orange & poppy seed muffins with syrup (because syrup is a girls best friend). I told him that I made them because I’m a really nice wife. But lets face it… I just really like muffins.

Orange & Poppy Seed Muffins with Syrup

Anyway, I now have the perfect excuse to make orange & poppy seed muffins with syrup. Like ALL THE TIME. Just because I’m a really nice wife, riiiiight!?

Orange & Poppy Seed Muffins with Syrup

Love a fruity muffin? Make sure you also check out my healthy banana and chocolate chunk muffins, my fave white chocolate and raspberry muffins and these good old classic blueberry muffins!

Orange & Poppy Seed Muffins with Syrup

Orange & Poppy Seed Muffins with Syrup

These perfect Orange & Poppy Seed Muffins with Syrup are sure to become a family favourite in your house... they certainly are in ours! So quick, easy... and delicious!
5 from 1 vote
Print Pin Rate
Course: sweet
Cuisine: Muffins
Keyword: Orange and poppyseed muffins with syrup
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 serves
Calories: 281kcal

Ingredients

  • 125 g butter softened to room temperature
  • 170 g (3/4 cup) caster sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 60 g (1/4 cup) milk
  • 60 g (1/4 cup) orange juice
  • 265 g (2 cups) self raising flour
  • 3 tbs poppy seeds
  • finely grated zest from 1 orange

For the syrup

  • 180 g orange juice 3/4 cup
  • 110 g caster sugar 1/2 cup

Instructions

Conventional Method

  • Preheat oven to 160 degrees (fan forced). Line a 12 hole muffin tin with muffin cases.
  • Cream the butter and sugar until pale. Add the eggs one at a time, beating in between additions.
  • Add the vanilla extract and milk and beat until combined.
  • Add the orange juice and beat until combined.
  • Fold through the self raising flour, poppy seeds and orange zest until just combined (be careful not to over mix- the mixture can still be a little lumpy).
  • Spoon into the prepared muffin cases.
  • Bake for 20-25 minutes or until they spring back when touched lightly in the centre.
  • Allow to cool for 5 minutes before transferring to a wire rack.
  • While the muffins are still warm, poke holes with a skewer onto the top of each (about 5 holes in each).
  • Place the orange juice and caster sugar into the microwave. Cook on 30 second bursts for 3 minutes.
  • Spoon the syrup over the top of the muffins (make sure you have a tray to catch the drips underneath the wire cooling rack).
  • Leave to cool completely.

Thermomix Method

  • Preheat oven to 160 degrees (fan forced). Line a 12 hole muffin tin with muffin cases.
  • Place the self raising flour into the TM bowl. Press Turbo 5-10 times to sift. Remove from the bowl and set aside until needed.
  • Place the butter and sugar into the TM bowl. Mix on Speed 4, 30 seconds. Scrape down the bowl and repeat for a further 2 times until pale and creamy.
  • Reduce to Speed 2 and add the eggs one at a time while the blades are turning.
  • Increase to Speed 5, 20 seconds.Add the vanilla extract, milk and orange juice and mix on Speed 4, 20 seconds.
  • Add the self raising flour, poppy seeds and orange zest and mix Speed 5 15 seconds (using the spatula to help mix).
  • Spoon into the prepared muffin cases.
  • Bake for 20-25 minutes or until they spring back when touched lightly in the centre. Allow to cool for 5 minutes before transferring to a wire rack.
  • While the muffins are still warm, poke holes with a skewer onto the top of each (about 5 holes in each).
  • Place the orange juice and caster sugar into the microwave. Cook on 30 second bursts for 3 minutes.
  • Spoon the syrup over the top of the muffins (make sure you have a tray to catch the drips underneath the wire cooling rack). Leave to cool completely.

Notes

Store in an airtight container for 3-4 days or freeze for up to 3 months (wrapped individually in cling wrap and then placed into an airtight container).

Nutrition

Calories: 281kcal | Carbohydrates: 42g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 50mg | Sodium: 88mg | Potassium: 95mg | Fiber: 1g | Sugar: 25g | Vitamin A: 350IU | Vitamin C: 10mg | Calcium: 49mg | Iron: 0.6mg
Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

17 thoughts on “Orange & Poppy Seed Muffins with Syrup”

  1. Nuha D'Souza says:

    Hi Lucy just wondering if when mixing the butter and sugar in the Thermomix method you use the blade or the butterfly whisk please?

    1. Lucy says:

      Hi there, there’s no need for the butterfly – the blades will do just fine!

  2. Amber says:

    Love this recipe in muffin form but have you ever tried it in cake form?

    1. Lucy says:

      Hi Amber, I haven’t but I can’t see why it wouldn’t work! I’d just decrease the temp slightly and cook for longer! xx

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