Orange and Poppy Seed Muffins are a favorite at your local café. This recipe can help you recreate your favorite treat.
You can bake your cookies at home. The results are so delicious you might stop going to the cafe.
Orange and poppy seed muffins: Love at first bite
It’s hard to remember when I first tried the Orange Poppy Seed Muffin, but I was in love with it from the very first bite.
The inside is warm, fluffy, and zesty. The exterior is crisp, sweet, and orange. Poppy seeds have a subtle nutty taste, not to mention their many health benefits.
This is the “best” muffin out of all those wonderful flavors.
Find the best recipe for cafe-style muffins.
As a huge fan of these café-style muffins, I decided to search for the best recipe.
Obviously, my first stop was Nana Ling’s collection. Unfortunately, my search was not successful.
Sorry, Nana Ling, but your muffin recipe doesn’t work in the modern world.
I tried a few of her recipes, including the one she sent to her local newspaper, but they often needed to be more dense and dry.
This recipe was sent to Nana Ling’s local newspaper, and it did not win. At least I know what I would bake for her if I had the chance to time travel. I would take along a batch of warm Orange and Poppy seed muffins to share.
I have tried many modern muffin recipes over the years from both cookbooks and websites. I have tried a few nice recipes, but they have yet to work out.
Google was my first stop to research what makes the perfect muffin. I then came up with my recipe. This recipe is based on my research, many recipes that I have tried over the years, and my experience of sampling this product at cafes.
The following are some of the “secrets,” or ingredients, that I have included in this recipe.
- Add yoghurt to the milk for extra moisture
- Using both butter and oil, butter to add flavor and oil for crispiness.
- Use fresh orange juice with zest to get the real orange taste
- Avoid overmixing to prevent gluten formation, which can affect the texture and taste of your muffins
- Baking at a higher temp before lowering it will give you a crispy top and a nice rise.
This recipe is easy and delicious.
There are some steps you need to take before you can enjoy a cup of tea and a freshly baked muffin.
Please do not overdo it.
You’ll first need to ensure you have the correct tins. Use a muffin pan (normally measuring 35 x 26 cm/9 x 4 cm) for 12 muffins or a smaller muffin tin to make six larger muffins. The recipe gives cooking times for each.
Make sure to have all the ingredients listed on your list.
- SR Flour (I was told by a reader this recipe works equally well with gluten-free SR Flour) (and SR is just 1 cup of plain/all-purpose flour + 1 teaspoon baking powder).
- Caster sugar
- Poppy seeds
- Greek or natural yogurt
- Vegetable oil
- Add all of the ingredients except the marmalade to the bowl. Just enough to combine, then spoon the mixture into muffin tins greased. At this point, you can sprinkle some extra poppy seeds over the muffins.
- You only need to keep in mind two things during the baking process. This recipe calls for you to lower the oven temperature after five minutes. Set a clock so you will remember.
- The marmalade can be prepared to glaze the muffins immediately after they come out of the oven. It may be necessary to warm up the marmalade a little so that it spreads and cuts any large chunks of rind.
- Allow the muffins to cool down a bit before gently removing them from the pan. The muffins should easily slide out.
- It’s easy to do the next step. It’s time for you to taste your muffins.
- 2 1/2 cups SR (or 21/2 cups plain/all-purpose flour + 2 1/2 teaspoons of baking powder).
- 3/4 cup of caster sugar
- One tablespoon of poppy seeds plus an extra teaspoon to decorate
- 1/4 cup milk
- 1 cup Greek yogurt or natural yogurt, unsweetened
- 1/4 cup vegetable oil
- Seventy-five grams of butter (melted).
- Two eggs (beaten)
- One orange = 1/4 cup of fresh orange juice
- Fresh orange zest, two teaspoons (about one orange).
- 1/4 cup marmalade for glazing
- Preheat oven to 220 degrees Celsius (fan-forced).
- Sift flour into a large mixing bowl. Stir together sugar and poppy seeds.
- Stir gently to combine the remaining ingredients (except for the marmalade). Don’t over-stir.
- Grease or spray oil on muffin tin. This mixture will make six muffins if you use the large muffin pan. If you use a muffin tin that is the size of a cupcake, this mixture makes 12 muffins.
- Pour mixture into muffin tins. Sprinkle a small amount of poppy seed on each muffin. You can also add extra poppy seeds.
- After 5 minutes, reduce the temperature to 190 degrees Celsius (fan-forced). If you are using a smaller muffin tin, continue baking for 10-12 more minutes (or until the metal skewer is clean when inserted in a muffin). If you’re using a larger cafe-style muffin tin, bake for 18 minutes.
- Use a brush and glaze the muffins in marmalade after removing them from the oven. You may have to warm your marmalade in the microwave to make it more runny. Also, you can use kitchen scissors to cut any large pieces of rind.
- Let each muffin cool down for a few moments before removing it from the pan and placing it on a cooling rack.