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Orange Poppy Muffins

 Orange Poppy Muffins
"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!"
10 ServingsPrep: 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.

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Orange Poppy Muffins (continued)

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