Orange Poppy Muffins Recipe

3.5 2 2
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Orange Poppy Muffins Recipe

Read Reviews
3.5 2 2
Publisher Photo
"The creamy spread makes these mild orange muffins such a treat," relates Pam Severance of Herman, Minnesota. "They won a blue ribbon at our county fair," she recalls. "Even the judge asked for the recipe!"
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 1-1/3 cups all-purpose flour
  • 1 cup sugar
  • 1 tablespoon poppy seeds
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg
  • 1/2 cup sour cream
  • 1/3 cup butter, melted
  • 2 tablespoons orange juice
  • 1 tablespoon grated orange peel
  • ORANGE SPREAD:
  • 1/2 cup butter, softened
  • 1 package (3 ounces) cream cheese, softened
  • 1/4 cup confectioners' sugar
  • 1 tablespoon grated orange peel

Directions

In a bowl, combine the first five ingredients. In another bowl, beat egg, sour cream, butter, orange juice and peel. Stir in dry ingredients just until moistened. Fill paper-lined muffin cups two-thirds full. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine spread ingredients in a small bowl; beat until smooth. Serve with muffins. Yield: 10 muffins.
Originally published as Orange Poppy Muffins in Quick Cooking September/October 2000, p47

Nutritional Facts

1 each: 352 calories, 21g fat (13g saturated fat), 79mg cholesterol, 314mg sodium, 37g carbohydrate (23g sugars, 1g fiber), 4g protein.

  • 1-1/3 cups all-purpose flour
  • 1 cup sugar
  • 1 tablespoon poppy seeds
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg
  • 1/2 cup sour cream
  • 1/3 cup butter, melted
  • 2 tablespoons orange juice
  • 1 tablespoon grated orange peel
  • ORANGE SPREAD:
  • 1/2 cup butter, softened
  • 1 package (3 ounces) cream cheese, softened
  • 1/4 cup confectioners' sugar
  • 1 tablespoon grated orange peel
  1. In a bowl, combine the first five ingredients. In another bowl, beat egg, sour cream, butter, orange juice and peel. Stir in dry ingredients just until moistened. Fill paper-lined muffin cups two-thirds full. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine spread ingredients in a small bowl; beat until smooth. Serve with muffins. Yield: 10 muffins.
Originally published as Orange Poppy Muffins in Quick Cooking September/October 2000, p47

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MY REVIEW
beckihomecki User ID: 1537566 81069
Reviewed Apr. 19, 2013

"Also iforgot to add...I wouldn't bake these at 400 for 18 min. They will probably get burned! If you have a light colored muffin pan do 400, if yours is dark do 375. 12-15 min should do it."

MY REVIEW
beckihomecki User ID: 1537566 33144
Reviewed Apr. 19, 2013

"Very good muffin. I used half the sugar and light sour cream to lighten them up a bit. Didn't make the butter because I was crunched for time but will try it next time. Could maybe add a little orange extract as well for a hint of more orange flavor. Still very good."

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