Orange and poppy seed muffins with cream cheese icing
These gorgeous orange and poppy seed muffins are the perfect teatime treat. Zesty and delicious, they’re topped with cream cheese icing.
Note: + cooling & 10 mins soaking time
- 1/3 cup (80ml) orange juice
- 1 1/2 tbs poppy seeds
- 2 cups (300g) self-raising flour
- 1 cup (220g) caster sugar
- 1/4 tsp ground nutmeg
- 2 tsp grated orange rind
- 150g butter, melted
- 2 Coles Australian Free Range Eggs, lightly whisked
- 1/2 cup (120g) sour cream
- 2 oranges, peeled, segmented
- Extra poppy seeds, to decorate
- Honey, to serve
Cream cheese icing
- 375g cream cheese, softened
- 1/3 cup (55g) icing sugar mixture
Preheat oven to 190°C fan-forced. Line twelve holes of a 1/3 cup (80ml) muffin pan with paper cases.
Place the orange juice and poppy seeds in a small bowl. Set aside for 10 mins to soak.
Combine the flour, sugar and nutmeg in a large bowl. Whisk rind, butter, egg, sour cream and poppy seed mixture in a separate bowl. Add orange mixture to the flour mixture and stir to combine (do not over mix). Divide mixture among prepared holes. Bake for 20 mins or until a skewer inserted into the centres comes out clean. Set aside in the pan to cool for 5 mins before turning onto a wire rack to cool completely.
To make the cream cheese icing, use an electric mixer to beat cream cheese and icing sugar until smooth. Spread muffins with icing. Top with segmented orange, sprinkle with extra poppy seeds and drizzle with honey. Serve immediately.
You will need a 12-hole 1/3 cup (80ml) capacity muffin pan and 12 paper cases for this recipe.