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Poppy Seed Orange Muffins

 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.
16 ServingsPrep/Total Time: 30 min.


  • 2/3 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 cup (8 ounces) plain yogurt
  • 1/4 cup thawed orange juice concentrate
  • 1 tablespoon grated orange peel
  • 1 teaspoon McCormick® Pure Orange Extract
  • 2-2/3 cups all-purpose flour
  • 2 tablespoons poppy seeds
  • 1 teaspoon baking soda
  • 1 teaspoon salt


  • 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 peel 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. Yield: 16 muffins.
Nutritional Facts: 1 serving (1 each) equals 224 calories,

2 of 2

Poppy Seed Orange Muffins (continued)

Nutritional Facts: 9 g fat (5 g saturated fat), 49 mg cholesterol, 319 mg sodium, 31 g carbohydrate, 1 g fiber, 4 g protein.