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
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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

Equipment

  • Beaters, stand-mixer or Thermomix
  • Oven
  • Microwave or Thermomix

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