Poppy seed muffins

    45 min

    Poppy seed muffins with an orange glaze. These are the best muffins I have ever made!

    6 people made this

    Serves: 12 

    • Muffins
    • 3 eggs
    • 500g caster sugar
    • 265ml vegetable oil
    • 350ml milk
    • 1 1/2 teaspoons salt
    • 1 1/2 teaspoons baking powder
    • 1 1/2 tablespoons poppy seeds
    • 1 1/2 teaspoons vanilla extract
    • 1 1/2 teaspoons almond extract
    • 375g plain flour
    • Glaze
    • 150g caster sugar
    • 4 tablespoons orange juice
    • 1/2 teaspoon vanilla extract
    • 1/2 teaspoon almond extract
    • 2 teaspoons butter, melted

    Prep:25min  ›  Cook:20min  ›  Ready in:45min 

    1. Preheat oven to 180 C / Gas 4. Line a muffin tin with paper cases.
    2. Beat together the eggs, 500g caster sugar and vegetable oil. Add in milk, salt, baking powder, poppy seeds, vanilla, almond extract and flour. Mix well.
    3. Spoon mixture into muffin cases, 3/4 full. Bake in preheated oven for 15-20 minutes. The tops should be golden brown and a skewer inserted in the centre should come out clean.
    4. To make the glaze: In a saucepan over low heat, combine 150g caster sugar, orange juice, 1/2 teaspoon vanilla, 1/2 teaspoon almond extract and 2 teaspoons melted butter. Warm in pan until the sugar is dissolved.
    5. Remove muffins from oven and allow to cool slightly in tray, about 5 minutes. While still warm and dunk tops into glaze. Turn right side up and cool on a rack. Yes, it is a little messy but worth it!
    6. Allow to cool completely before serving.

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    Average global rating:

    Reviews in English (186)


    These are amazing muffins. I made them using half the oil & half applesauce. I tried all applesauce but they didn't cook right. Half and half is perfect  -  27 Jul 2005  (Review from Allrecipes US | Canada)


    These turned out perfectly for me. I mixed all the wet ingredients first, and then folded in the dry ingredients, making sure not to mix too much. The batter should be very very lumpy!!! (I was tempted to mix more, but I didn't, so it turned out really well with a muffin rather than cake consistency.)  -  07 Apr 2005  (Review from Allrecipes US | Canada)


    The flavor of these muffins was fabulous(!) but I believe you must be very, very careful not to mix and/or bake them too much--the texture on mine was very heavy and the bottoms almost rubbery. I will make them again because of the flavor...but try to improve on the texture. I gave this five stars because I don't think it's the recipe with the problem--it's me!  -  12 Apr 2005  (Review from Allrecipes US | Canada)