ORANGE SCENTED SOUR CREAM MUFFINS WITH POPPY SEED STREUSEL
I make these muffins every Christmas and this year I made them for Thanksgiving too - they smell and taste amazing, lots of different flavors going on with a pretty poppy seed streusel on top! Always a big hit! Recipe comes from the Cooking Light 2005 Holiday magazine (the ultimate resource for holiday cooking!!) and I can't believe no one has posted them yet!
Provided by Brooke the Cook in
Categories Quick Breads
Time 33m
Yield 18 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 and prepare muffin tins.
- Prepare Struesel - combine all ingredients. Set aside.
- For the muffins, in a large bowl, combine flour, sugar, baking powder, baking soda and salt, if using, until combined. Make a well in the center.
- In a separate medium bowl, combine buttermilk and remaining muffin ingredients.
- Pour mixture into well of flour mixture.
- Stir with a wooden spoon until just combined - will be lumpy.
- Spoon batter into muffin cups and sprinkle evenly with poppy seed struesel.
- Bake for 18-20 minutes until golden brown.
- Remove to wire racks to cool immediately.
- These freeze well. Place on counter several hours until thawed or, if eating directly from freezer, reheat in microwave for 15 seconds until warm (not hot).
Nutrition Facts : Calories 145.5, Fat 5.2, SaturatedFat 3.1, Cholesterol 25.1, Sodium 142.4, Carbohydrate 22.5, Fiber 0.5, Sugar 10.6, Protein 2.3
POPPY SEED ORANGE MUFFINS
When our whole family has the day off together, we like to start our day with muffins for breakfast. This recipe made me a runner-up winner in the baked goods division at our county fair.
Provided by Taste of Home
Time 30m
Yield 16 muffins.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in the yogurt, orange juice concentrate, orange zest and extract. Combine the flour, poppy seeds, baking soda and salt; add to creamed mixture just until moistened. , Fill paper-lined muffin cups two-thirds full. Bake at 400° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 224 calories, Fat 9g fat (5g saturated fat), Cholesterol 49mg cholesterol, Sodium 319mg sodium, Carbohydrate 31g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.
ORANGE POPPY SEED MUFFINS (LIGHT)
Make and share this Orange Poppy Seed Muffins (Light) recipe from Food.com.
Provided by Redsie
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F
- Line a 12-inch muffin baking tin with paper cupcake liners (or spray lightly with cooking spray).
- In a large mixing bowl, sift together both flours, baking powder, and poppy seeds.
- In another mixing bowl, whisk together brown sugar, eggs, vanilla, yogurt, oil, orange zest, and orange-juice concentrate.
- Using a rubber spatula, fold the wet ingredients into the dry, just enough to combine. The batter will be very thick.
- Divide the batter among the muffin cups with a tablespoon, filling each about two-thirds. Bake for 25 to 30 minutes, until lightly browned and a toothpick inserted into the center of a muffin comes out dry.
- Cool on a wire rack.
- If using glaze, blend confectioners' sugar with the orange-juice concentrate. Drizzle over muffins and serve.
SPRING ESSENTIALS: LEMON/ORANGE POPPY SEED MUFFINS
You could say that I'm pushing the season. As a matter of fact, we are currently in the midst of Winter, and Spring is still two months down the road. With that said, these mini lemon/orange poppy seed muffins are light and buttery, and each bite elicits memories of Springtime. Serve them for an afternoon tea, out by the pond,...
Provided by Andy Anderson !
Categories Cakes
Time 30m
Number Of Ingredients 18
Steps:
- 1. PREP/PREPARE
- 2. Gather your Ingredients (mise en place).
- 3. Chef's Note: If you prefer, you can make these as full-sized muffins. You will just have to increase your cooking time by a few minutes, to accommodate the bigger muffins.
- 4. Place a rack in the middle position, a heat the oven to 350f (175c).
- 5. In a small bowl, add the salt, baking powder, baking soda and flour, and then whisk until combined.
- 6. In a large bowl add the sugar, butter, milk, sour cream, egg, orange zest, lemon zest, lemon juice, and poppy seeds, and whisk until combined.
- 7. Use a spatula to slowly fold the dry ingredients into the bowl with the wet ingredients.
- 8. Chef's Note: Be careful not to over mix the ingredients.
- 9. Add some mini cups into a mini pan.
- 10. Add a heaping tablespoon of batter to each mini cup.
- 11. Place into the oven and bake until the batter rises, about 18 - 22 minutes.
- 12. Chef's Tip: A toothpick placed into the center of the mini muffin should come out clean.
- 13. Remove from the oven, and allow to cool, about 10 - 15 minutes.
- 14. Chef's Note: Mix the ingredients together for the glaze, and drizzle on the tops of the mini muffins. FYI: I do a DOUBLE glaze.
- 15. PLATE/PRESENT
- 16. Place them on a nice serving plate, and serve with your favorite tea or coffee. Enjoy.
- 17. Keep the faith and keep cooking.
ORANGE POPPY SEED MUFFINS
Delicious muffins with light orange flavor. Slice of orange gives these muffins attractive look. They travel and freeze well.
Provided by Hanka
Categories Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat the oven to 170°C Line muffin tin with paper cases.
- Melt butter and orange marmalade in microwave.
- In large mixing bowl mix flour, poppy seeds, sugar, orange zest.
- In medium bowl whisk milk, eggs pour into flour mix. Add melted butter-marmalade.
- Stir with spoon until just combined.
- Do not over mix - batter should still be lumpy.
- Divide the mixture evenly into muffin tray. Fill 3/4 full. Place 1/2 slice of fresh orange on the top.
- Bake for 25 minute until golden and a skewer inserted into the centre of a muffin comes out clean.
- Leave them to cool brush with melted orange marmalade.
ORANGE LEMON POPPY SEED MUFFINS
Make and share this Orange Lemon Poppy Seed Muffins recipe from Food.com.
Provided by Belloo
Categories Breakfast
Time 30m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F Spray or line with paper cups a 12-count muffin tin. Set aside.
- In a large bowl, whisk the flour, granulated sugar, brown sugar, poppy seeds, baking powder, baking soda, and salt together until thoroughly mixed. Set aside.
- In a medium bowl, whisk the melted butter, lemon and orange juices, lemon and orange zests, together until combined.
- Add the eggs, one at a time, whisking after each addition. Whisk in the yogurt and vanilla. Pour the wet ingredients into the dry ingredients and gently mix together until no pockets of flour remain. Do not over mix. The batter is extremely thick.
- Spoon the thick batter into the muffin tins, filling them all the way to the top. Bake for 5 minutes at 425F degrees. Keeping muffins in the oven, reduce oven temperature to 375 F and continue to bake for 10-13 minutes longer until tops are lightly golden.
- A toothpick inserted in the center should come out clean. Allow to cool for 10 minutes.
- Muffins stay fresh in an airtight container at room temperature for up to 5 days.
Nutrition Facts : Calories 245, Fat 10, SaturatedFat 5.5, Cholesterol 52.7, Sodium 270.3, Carbohydrate 35, Fiber 1.6, Sugar 14.7, Protein 4.6
ORANGE LEMON POPPY SEED MUFFINS
Muffins are great for a quick easy breakfast. I love lemon poppy seed muffins. This time I made them I added orange juice and zest too. Then I glazed them with a simple lemon glaze.
Provided by Raven Higheagle @ravenhigheagle
Categories Other Breakfast
Number Of Ingredients 14
Steps:
- Preheat oven to 425F degrees. Spray 12-count muffin pan with nonstick spray. Set aside.
- In a large bowl, whisk the flour, granulated sugar, brown sugar, poppy seeds, baking powder, baking soda, and salt together until thoroughly mixed. Set aside.
- In a medium bowl, whisk the melted butter, lemon juice, lemon zest, orange juice, and orange zest together until combined. Add the eggs, one at a time, whisking after each addition.
- Whisk in the yogurt and vanilla. Pour the wet ingredients into the dry ingredients and gently mix together until no pockets of flour remain. Do not overmix. The batter is extremely thick.
- Spoon the thick batter into the muffin tins, filling them all the way to the top. Sprinkle each with coarse sugar. Bake for 5 minutes at 425F.
- Keeping the muffins in the oven, reduce oven temperature to 375F and continue to bake for 10-13 minutes longer until tops are lightly golden. A toothpick inserted in the center should come out clean.
- Allow to cool for 10 minutes. Top with additional lemon and/or orange zest if desired (optional).
- Muffins stay fresh in an airtight container at room temperature for up to 5 days. Try them with a simple lemon glaze too!
ORANGE POPPY SEED MUFFINS RECIPE
Provided by T_sart
Number Of Ingredients 11
Steps:
- Preheat oven to 350 F. Line a 12 inch muffin baking tin with paper cupcake liners. In a large mixing bowl, sift together both flours, baking powder, and poppy seeds. In another mixing bowl, whisk together brown sugar, eggs, vanilla, yogurt, oil, orange zest and orange-juice concentrate. Using a spatula, fold the wet ingredients into the dry, just enough to combine. The batter will be thick. Divide the batter mong the muffin cups, filling each about 2/3 full. Bake for 25 to 30 minutes, until lightly browned and a toothpick inserted into the middle of the muffin comes out dry. Cool on a wire rack...If using a glaze, blend 1/4 cup confectioners' sugar and 1 tbsp frozen orange-juice concentrate together and drizzle over top.
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