These muffins are addictive. In my experience, keeping any miniature or bite-sized treats around the house is an invitation to grab one every time I walk by and pop it in my mouth. I’ve spoiled many an appetite for myself snacking on one- or two-bite goodies laying around my kitchen, and these were no exception.
Bursting with orange flavour from fresh orange juice and zest, these muffins are not overly sweet themselves but gain a bit of sweetness from the creamy orange glaze. The texture is light and soft, with a bit of crunch in every bite from the poppy seeds. If you’re watching your sugar intake, feel free to leave off the glaze. However, I do recommend using it as the tart citrusy sweetness really completes the muffins perfectly.
I like having one (or two or three…) of these with my afternoon coffee, or else they are a fabulous addition to any breakfast or brunch. Like most baked goods, they are the most delicious fresh out of the oven, but they’ll keep covered at room temperature for a day or two.
I also discovered that they are fantastic split open and spread with fruit preserves, such as the filling from my Apricot Crescents – I happened to have some of the brandy apricot filling leftover in my fridge, and it was an incredible complement to the orange and vanilla flavours in these muffins. Any jam or fruit preserves would work, though.
Enjoy this incredibly simple recipe, and remember that because they are small, you can eat two. They are perfect for snacking; just try not to spoil your dinner.
- 3 tablespoons poppy seeds
- ½ cup milk
- 1 and ¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon grated orange zest
- 2 large eggs
- ¾ cup sugar
- 6 tablespoons canola or vegetable oil
- ½ teaspoon vanilla
- ¼ cup fresh orange juice
- ½ cup icing (confectioner's) sugar
- 1-2 tablespoons orange juice
- In a small bowl, mix together poppy seeds and milk and let them stand for 20 minutes.
- Preheat oven to 400 degrees F. Grease a 24-mini-muffin tin or line it with cupcake liners. In a bowl, combine the flour, baking powder, baking soda, salt and orange zest. Set aside.
- In a medium bowl, beat the eggs. Stir in the sugar, oil, orange juice and the milk-poppy seeds mixture and stir until blended. Add mixture to the dry ingredients and stir just until moistened.
- Spoon batter into prepared muffin cups, filling each cup about ¾ full. Bake in preheated oven for 12-15 minutes, until the tops are golden brown and a tester inserted in the centre comes out clean. Let cool in the pan for a minute or two, then transfer to a wire rack to cool completely.
- In a small bowl, mix 1 tablespoon of orange juice with the icing sugar and mix together. If the glaze is too thick to pour and spread, add up to 1 more tablespoon of juice to reach the right consistency. Spread overtop of the warm muffins.
- Muffins will keep covered at room temperature for up to 2 days.
Source: Adapted from Williams-Sonoma Essentials of Baking: Recipes and Techniques for Succcessful Home Baking