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Orange Poppy Muffins

The creamy spread makes these mild orange muffins such a treat. They won a blue ribbon at our county fair. Even the judge asked for the recipe! —Pam Severance, Herman, Minnesota
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    10 muffins


  • 1-1/3 cups all-purpose flour
  • 1 cup sugar
  • 1 tablespoon poppy seeds
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/2 cup sour cream
  • 1/3 cup butter, melted
  • 2 tablespoons orange juice
  • 1 tablespoon grated orange zest
  • 1/2 cup butter, softened
  • 3 ounces cream cheese, softened
  • 1/4 cup confectioners' sugar
  • 1 tablespoon grated orange zest


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

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  • beckihomecki
    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.

  • beckihomecki
    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.