Orange and poppy seed muffins with cream cheese icing
Indulge in the zesty and delightful flavors of our Orange and Poppy Seed Muffins topped with a luscious cream cheese icing. Made with fresh oranges, poppy seeds, and a hint of nutmeg, these muffins are perfectly moist and tangy. Ideal for breakfast or a sweet snack, these treats are easy to make and sure to impress!
- 29 Mar 2025
- Cook time 20 min
- Prep time 25 min
- 10 Servings
- 10 Ingredients
Indulge in the delightful flavors of these Orange and Poppy Seed Muffins with Cream Cheese Icing. This recipe combines the refreshing taste of oranges with the unique crunch of poppy seeds, all topped with a luscious cream cheese icing. Perfect for breakfast, brunch, or as a sweet treat, these muffins are sure to impress your family and friends.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with paper liners or lightly grease with butter or non-stick spray.
- In a small bowl, combine the poppy seeds and orange juice. Let them soak for about 10 minutes while you prepare the other ingredients.
- In a large bowl, whisk together the self-raising flour, sugar, and ground nutmeg.
- Zest the 2 oranges and add the zest to the dry ingredients.
- In a separate bowl, combine the melted butter, eggs, and sour cream. Mix until well combined.
- Add the orange juice and poppy seed mixture to the wet ingredients and stir until well incorporated.
- Gradually add the wet mixture to the dry ingredients. Gently fold the mixture using a spatula until just combined. Be careful not to overmix, as this can make the muffins dense.
- Evenly divide the muffin batter among the muffin tin liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
- In a medium bowl, beat the softened cream cheese until smooth and creamy.
- Gradually add the powdered sugar and continue to beat until the icing is well combined and smooth.
9. Ice the Muffins:
- Once the muffins are completely cool, spread a generous amount of cream cheese icing on top of each muffin using a small spatula or a butter knife.
10. Serve and Enjoy:
- Serve the muffins immediately, or store them in an airtight container in the refrigerator for up to 3 days. Allow the muffins to come to room temperature before serving for optimal flavor and texture.
Tips:
- For an even stronger orange flavor, consider adding some orange zest to the batter.
- Ensure your butter is softened before mixing to create a smoother batter.
- Mix the poppy seeds with the orange juice and let them soak for at least 10 minutes before adding to the batter – this enhances the flavor and texture.
- Use a toothpick to test doneness. Insert it into the center of a muffin; if it comes out clean, your muffins are ready.
- Allow the muffins to cool completely before icing to prevent the cream cheese icing from melting.
- For a lighter icing, you can add a bit of milk to the cream cheese and powdered sugar mixture until you reach the desired consistency.
By following this recipe, you will have made a batch of deliciously moist and flavorful Orange and Poppy Seed Muffins with Cream Cheese Icing. These muffins are a fantastic way to start your day or to enjoy as a snack. Remember to share them with loved ones – if you can resist eating them all yourself!
| Nutrition Facts | |
|---|---|
| Serving Size | 170 grams |
| Energy | |
| Calories 440kcal | 22% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 54g | 16% |
| Fiber 1.75g | 5% |
| Sugar 33g | 32% |
| Fat | |
| Fat 20g | 24% |
| Saturated 11g | 36% |
| Cholesterol 100mg | - |
| Vitamins | |
| Vitamin A 190ug | 21% |
| Choline 50mg | 9% |
| Vitamin B1 0.15mg | 13% |
| Vitamin B2 0.17mg | 13% |
| Vitamin B3 0.64mg | 4% |
| Vitamin B6 0.05mg | 3% |
| Vitamin B9 36ug | 9% |
| Vitamin B12 0.55ug | 23% |
| Vitamin C 18mg | 20% |
| Vitamin E 0.34mg | 2% |
| Vitamin K 1.57ug | 1% |
| Minerals | |
| Calcium, Ca 110mg | 8% |
| Copper, Cu 0.10mg | 12% |
| Iron, Fe 0.68mg | 6% |
| Magnesium, Mg 22mg | 5% |
| Phosphorus, P 150mg | 12% |
| Potassium, K 260mg | 8% |
| Selenium, Se 12ug | 21% |
| Sodium, Na 180mg | 12% |
| Zinc, Zn 0.81mg | 7% |
| Water | |
| Water 88g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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