Orange & Poppyseed Muffins with Syrup

Orange & Poppyseed Muffins are a classic, old-fashioned flavour combination that never goes out of style!

5 from 16 votes

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Course: sweet

Cuisine: Muffins

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: serves

Calories: 281kcal

Preheat oven to 160° C (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, poppyseeds 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. Place wire rack over a tray to catch any syrup that may drip.
While the muffins are still warm, poke holes with a skewer into the top of each (about 5 holes in each).
Place the orange juice and caster sugar into a microwave-safe jug or bowl. Cook on 30 second bursts for 3 minutes, stirring to dissolve in between bursts.
Spoon the syrup over the top of the muffins.
Leave to cool completely.

Preheat oven to 160° C (fan-forced). Line a 12 hole muffin tin with muffin cases.
Place the self raising flour into the Thermomix 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 for 30 seconds, Speed 4. 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 through the MC hole while the blades are turning.
Replace the MC and mix for a further 20 seconds, Speed 5. Scrape down the sides of the bowl.
Add the vanilla extract, milk and orange juice and mix for 20 seconds, Speed 4.
Add the self raising flour, poppyseeds and orange zest and mix for 15 seconds, Speed 5 (using the spatula through the MC hole 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. Place wire rack over a tray to catch any syrup that may drip.
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 a microwave-safe jug or bowl. Cook on 30 second bursts for 3 minutes, stirring to dissolve in between bursts.
Spoon the syrup over the top of the muffins. Leave to cool completely.

RECIPE NOTES & TIPS

Oven temperature - I specify fan-forced oven temperatures in my recipes, so if you have a conventional oven, increase the temperature by between 10 and 20 degrees Celsius.
Orange zest - the addition of orange zest adds flavour and a slight texture as well, and is highly recommended. However if you'd prefer not to add it, the orange flavour will just be slightly less intense.
Orange juice - use either freshly squeezed or store bought 100% pulp free juice. If you use fresh squeezed, make sure you strain it as any pulp can make it harded for the syrup to be absorbed.
Muffin cases - even if using a non-stick muffin tin, I would strongly recommend lining the muffin holes with paper cases as the syrup can make the base of the muffins quite sticky!
Cake instead of muffins? - you can use this same recipe for a cake instead of muffins. I suggest reducing the temperature to 150° C (fan-forced), and baking for a bit longer, until a skewer inserted into the centre comes out clean.
Storing - store the muffins in an airtight container for 3-4 days. They can be frozen for up to 3 months, by wrapping individually in cling wrap and then placing into an airtight container.