Dairy-free orange poppy seed muffins

    30 minutes

    A fabulously easy muffin recipe - you just mix all the dry ingredients with the wet ingredients. ice them with thsi orange glaze for a special occasion otherwise they are fine plain.

    27 people made this

    Serves: 7 

    • 2 cups (250g) plain flour
    • 1/4 cup (60g) caster sugar
    • 3 tablespoons poppy seeds
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • 1 cup (250ml) orange juice
    • 1/2 cup (125ml) vegetable oil
    • 1 egg
    • 1/2 teaspoon vanilla essence
    • For the orange glaze
    • 1 tablespoon melted butter
    • 2 tablespoons orange juice
    • 1/2 cup (90g) icing sugar

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat the oven to 200 degrees C (fan forced 180). Line a muffin tin with patty cups, or grease with a little oil.
    2. Mix together the dry ingredients in a large bowl. In a separate bowl, mix together the wet ingredients. Pour the wet ingredients into the dry ingredients all at once, and then gently fold together using a rubber spatula. Do not overmix; scrape up from the bottom of the bowl to gently fold together until the mixture is just moistened.
    3. Spoon the muffin mixture into the patty cups, filling the cups 3/4 full. Bake in the preheated oven for 20 minutes, or until a skewer inserted in the centre of a muffin comes out clean. Remove from tin and cool on a wire rack.
    4. To make the orange glaze, mix together all the ingredients, adding more orange juice or icing sugar to adjust the consistency if necessary. Drizzle the glaze over the cooled muffins.

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    Reviews in English (5)


    lovely texture these muffins, think next time i would add orange zest just to give them abit more orangy flavour otherwise a nice recipe!  -  06 Dec 2010  (Review from Allrecipes UK & Ireland)


    Thanks for the feedback, jomo. I never would think of 3 tbsp of poppy seeds as being too much, but perhaps 2 tbsp would be better if you're not a huge poppy seed fan? Also, come to think of it you could add some grated orange zest if you're looking for more orange flavour... I would also like to try freshly squeezed (pulpy!) orange juice. But all in all I still have to say I love these muffins as is!  -  23 Sep 2009  (Review from Allrecipes UK & Ireland)


    These are lovely and moist. I used lemon and orange juice and added the zest of 3 lemons. To finish, I mixed the juice of 2 lemons, zest of 1 lemon and 3 tablespoons of caster sugar. When the cakes were still warm, I pierced holes in the top with a skewer and drizzled over 2 teaspoons of the lemon topping per cake. Delicious!!  -  01 Feb 2016  (Review from Allrecipes UK & Ireland)