Go Back
+ servings
An orange and poppy seed muffin in a white paper case.

Orange & Poppyseed Muffins with Syrup

Orange & Poppyseed Muffins are a classic, old-fashioned flavour combination that never goes out of style!
4.86 from 7 votes
Print Pin
Course: sweet
Cuisine: Muffins
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 (¾ cup) caster sugar
  • 2 eggs room temperature
  • 2 tsp vanilla extract
  • 60 g (¼ cup) milk
  • 60 g (¼ cup) orange juice
  • 300 g (2 cups) self raising flour
  • 3 tbs poppy seeds
  • finely grated zest from 1 orange

For the syrup

  • 180 g (¾ cup) orange juice pulp-free
  • 110 g (½ cup) caster sugar

Instructions

Conventional Method

  • 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.

Thermomix Method

  • 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.

Notes

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.

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