Almond Poppy Seed Muffins with Orange Glaze

    Almond Poppy Seed Muffins with Orange Glaze

    (206)
    1save
    45min


    187 people made this

    These muffins are not exactly low in fat but they are the best I've made. The glaze is optional but really adds to the flavour.

    Ingredients
    Serves: 12 

    • 3 eggs
    • 2 1/2 cups (550g) white sugar
    • 1 1/8 cups (280ml) vegetable oil
    • 1 1/2 cups (375ml) milk
    • 1 1/2 teaspoons salt
    • 1 1/2 teaspoons baking powder
    • 1 1/2 tablespoons poppy seeds
    • 1 1/2 teaspoons vanilla essence
    • 1 1/2 teaspoons almond essence
    • 3 cups (375g) plain flour
    • 3/4 cup (170g) white sugar
    • 1/4 cup (65ml) orange juice
    • 1/2 teaspoon vanilla essence
    • 1/2 teaspoon almond essence
    • 2 teaspoons butter, melted

    Directions
    Preparation:25min  ›  Cook:20min  ›  Ready in:45min 

    1. Beat together the eggs, 2 1/2 cups white sugar and vegetable oil. Add in milk, salt, baking powder, poppy seeds, vanilla essence, almond essence and flour. Mix well.
    2. Bake in paper lined muffin cups (filled 3/4 full) at 180 degrees C for 15-20 minutes. The tops should be browned and a toothpick inserted in the centre should come out clean.
    3. Remove muffins as soon as you can while still hot and dunk tops into glaze. Turn right side up and cool on a rack.
    4. To Make Glaze: In a saucepan over low heat, combine 3/4 cup sugar, orange juice, 1/2 teaspoon vanilla essence, 1/2 teaspoon almond essence and 2 teaspoons melted butter. Warm in saucepan until the sugar is dissolved.
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    Reviews and Ratings
    Global Ratings:
    (206)

    Reviews in English (204)

    by
    77

    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 USA and Canada)

    by
    55

    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 USA and Canada)

    by
    54

    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 USA and Canada)

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