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: serves

Calories: 281kcal

Author: Lucy - Bake Play Smile

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