Orange Glazed Mini Poppy Seed Muffins

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Orange Glazed Mini Poppy Seed Muffins are fluffy with a lightly sweetened, crisp glaze drizzled on top. The best little bites!

Orange Glazed Mini Poppy Seed Muffins | iowagirleats.com

This post is three years in the making! (Which reminds me, IGE turned three last Saturday – I can’t believe it! My little blog is growing up so fast, sniiiiiff! ¬†)

Anyway, I have been meaning to post the recipe for Orange Glazed Mini Poppy Seed Muffins for the past three years, but have sadly never gotten around to it for one reason or another. These incredibly moist and fluffy mini muffins drizzled with a mouthwatering orange glaze are perfect for Easter brunch though, so I put the pedal to the metal and cranked out a batch out for ya’!

For as long as I remember, my Mom has been making Orange Glazed Poppy Seed Bread for holidays like Easter, to giveaway as Christmas gifts, and whenever my brothers and I would beg growing up. The recipe is from an old church cookbook, and features an irresistible orange glaze that gets drizzled on top of the hot bread and hardens as it cools producing a slight crunch when you bite in – it’s absolutely bananas.

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Hence I usually end up eating 1/2 a loaf whenever she makes it, so I tweaked the recipe to make portion controlled, perfectly poppable, 2-bite mini muffins instead!

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As an added bonus, the recipe is really easy to make. Here, I’ll show ya’. :)

Start by beating together milk, eggs, and vegetable oil to create a seemingly standard muffin batter. What makes these mini muffins unique though, is the addition of poppyseeds to the mix, and not one, not two, but three different extracts and flavorings that make every single crumb positively sing with flavor.

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Said extracts and flavorings include vanilla and almond extract (I am such a sucker for almond extract!) and imitation butter flavoring. I know. Don’t be scared. You won’t be able to necessarily pick out the imitation butter flavor in the final product, but your mini muffins will definitely be missing a little somethin’ somethin’ if you leave it out. Imitation butter flavoring can be found right in the baking aisle next to the extracts. It’s camera shy, too, apparently.

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Beat the aforementioned “wet” ingredients for 2 minutes (this will seem excessive, but roll with it) then mix together the “dry” ingredients including flour, salt, baking powder, and sugar in a separate bowl.

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Add the dry ingredients to the wet ingredients in 3 batches, mixing well before adding the next batch.

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A couple minutes later you’ll end up with a pale-yellow, poppy seed-studded batter that smells just Heavenly!

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Line mini muffin tins with liners, then fill each cup halfway up with batter.

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I used a cookie scoop to make sure each mini muffin cup had the same amount of batter, about a heaping Tablespoon.

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Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean. Note: the muffins will not be golden brown when fully baked, so make sure you test with a toothpick to avoid over baking!

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While the mini muffies are baking, mix up the VERY BEST PART of this entire recipe, the Orange Glaze. I could spoon drink this stuff it is so amazing! Simply stir together prepared orange juice with sugar, then mirror the flavors of the mini muffins by adding vanilla and almond extracts, and more of that imitation butter flavoring.

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Spoon 1 teaspoon glaze over each mini muffin while still piping hot from the oven, then let cool completely in the tins before popping out.

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As the mini muffins cool, the glaze hardens into a sugary-crisp shell that keeps them moist, and positively melts in your mouth.

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Orange Glazed Mini Poppy Seed Muffins

Print this recipe!

Makes 48 mini muffins

Ingredients:
1-1/2 cups flour
1-1/4 cups sugar
3/4 teaspoon salt
3/4 teaspoon baking powder
2 eggs, whisked
3/4 cup milk
1/2 cup + 1 Tablespoons Vegetable oil
1 teaspoon poppy seeds
3/4 teaspoon vanilla extract
3/4 teaspoon almond extract
3/4 teaspoon imitation butter flavoring

For the Orange Glaze:
1/4 cup orange juice
3/4 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon imitation butter flavoring

Directions:

  1. Preheat oven to 350 degrees. Line mini muffin tins with paper liners.
  2. Mix together flour, sugar, salt, and baking powder in a medium-sized bowl. Set aside. In a separate, large bowl, beat together eggs, vegetable oil, milk, poppy seeds, vanilla and almond extracts, and imitation butter flavoring for 2 minutes.
  3. Add dry ingredients to wet ingredients in three batches, mixing well between each batch.
  4. Fill each mini muffin cup half way full with batter and bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean. Note: mini muffins will not be golden brown when fully baked, so check with a toothpick to avoid over baking.
  5. While mini muffins are baking, whisk together the ingredients for the orange glaze in a small bowl. Drizzle 1 teaspoon glaze over each baked mini muffin while still hot. Allow to cool in tins before removing.

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I know I sound like a broken record, but seriously – that glaze! It is so fantastic! I actually, cough, doubled the amount of glaze on each mini muffin in this batch in a manic, sugar-free-induced act of desperation. I could hear Ben crunching on them from, like, 3 rooms over – BAHAHAHA!

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Ahem, anyways, I saved a couple to enjoy when the sugar ban for Lent is lifted on Easter Sunday and I can’t wait to dig in! I hope you do too! :)

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In other news, today is four years in the making – it’s Ben’s and my anniversary! Apparently you’re supposed to get one another flowers or fruit for your fourth year together as a married couple. Crossing my fingers for a rose-shaped fruit roll up.

(source)

Off to celebrate! ;) Have a great night!

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Comments

  1. kelyo 04.05.2012

    Happy Anniversary!!!

  2. awww how cute! nothing better than a mini muffin and mimosa (say that three times fast!) thanks for the yummy recipe :)

  3. Candace 04.05.2012

    I’m curious, why use imitation vanilla and almond extracts?

  4. Happy 3 years! It’s amazing how time flies, right? Your posts are wonderful and I’ll be sure to continue following. Oh and your muffins are adorably cute!

  5. Molly 04.05.2012

    Happy Anniversary! :) Those look so delicious! Oh man..I need to get some poppy seeds ASAP! :)

  6. AC 04.05.2012

    Happy anniversaries!! I have that mixer attachment… LOVE it! I can’t believe I didn’t buy it sooner!! :-)

  7. Happy anniversary!! Have a fantasric time together!

  8. Kate 04.05.2012

    These look delicious! Happy Anniversary!

  9. Kelly 04.05.2012

    Is the original recipe in the Faith cookbook? Our family still makes so much from that book.

  10. Emilia 04.05.2012

    Wow, these look fantastic! I’m usually not a big orange fan, but these seem so bright and sunny; I can’t wait to try them. Not to mention, two bite muffins are ineffably adorable and fun to eat :)

  11. Dawn Chen 04.05.2012

    Congrats on 3 years of IGE and four years of married life! :)

  12. Mallory 04.05.2012

    I need to make this for Easter breakfast this weekend! Looks so good :) Are there different ingredient amounts and/or baking time for the loaf recipe?

    Have a wonderful time celebrating!

  13. Prairie Bee 04.05.2012

    Happy Anniversary! And thanks for posting a recipe that is perfectly timed for my college boys who are home this weekend! I know they will love this, as will I!!! I also love that you think of proportions b/c if these were in loaf form (like your mom makes), I think I’d inhale the whole loaf at one time!

  14. M. 04.05.2012

    Whoa, imitation almond and imitation vanilla? Oh honey, get the real almond and real vanilla stuff especially a good bourbon vanilla extract. You’ll thank yourself for it. ;)

    And happy anniversary!

  15. sarah 04.05.2012

    Happy Anniversary!

  16. Happy Anniversary darlin’!

  17. Susan 04.05.2012

    I don’t care if you did use “imitation”…those look amazing (and as you said, just in time for Eater brunch). Thanks for sharing the recipe!

  18. Emily Ruth 04.05.2012

    I love this bread! I have this exact same recipe from my Grandma who got it from a church cookbook. It is soooo yummy.

  19. Maria W 04.05.2012

    Happy Anniversary! I enjoy reading your blog and trying your great recipes! Blessings to you and Ben!
    (My husband and I are celebrating 41 years this May!)

  20. Tessa 04.05.2012

    Happy anniversary! There must be something about imitation butter abstract in this type of bread – my grandmother’s recipe has it in there too (and is very similar by the way). Thanks for the reminder. I really need to make that recipe!

  21. CJ - Food Stories 04.06.2012

    Happy blogoversary – the muffins look great!

  22. Happy Anniversary!!

  23. Maria 04.06.2012

    Happy Anniversary! And I could eat a dozen of those cute little muffins!

  24. Congratulations on your blog anniversary and your real life anniversary! :) And that orange glaze looks ah-may-zing.

  25. Happy Anniversary! I’ve only just discovered your blog and love it. I’ve already tried a few recipes and I know I will continue to as I follow…

    Cheers to you!

  26. Kari 04.06.2012

    Congrats on three years!

    My mom makes almond poppyseed bread using a very similar recipe (only using real butter instead of butter flavoring). We bake them in soup cans and then roll them in the orange glaze. They are definitely Yum!

  27. Nancy 04.06.2012

    Happy Anniversary!!!! Those muffins look terrific too.

  28. […] you for the well wishes yesterday! Ben and I went out for a nice, romantic dinner, and sipped on what has become my new favorite […]

  29. Melissa 04.06.2012

    Happy Anniversary and Happy Blogiversary! :)

  30. Lauren 04.06.2012

    I make the exact same recipe that I got from MY mom! The glaze is by far the best part :) Love the idea of the mini muffins, as I usually eat the whole loaf!

    Have fun in Jamaica! And happy anniversary!

  31. Karla 04.06.2012

    These muffins look amazing!

    Happy anniversary, Kristin and Ben!! :)

  32. lisa 04.06.2012

    These look so good! I am actually going to bake them in my mini donut pan. Can you imagine how cute they would be?

    • Kari 04.09.2012

      Lisa – I made this in a donut and my kids love, love, loved them! A fun treat for Easter morning.

  33. […] Iowa Girl makes orange-glazed poppy seed muffins. […]

  34. Allison 04.08.2012

    I saw this recipe while I was on spring break vacation at the beach and I knew I would have to make it for my family’s Easter dessert.

    I only had one mini muffin pan, so I ended up with 24 regular size muffins and 12 minis (wish I had more mini pans because I like the portion control). My orange glaze made my muffins pretty sticky with a bit of a crisp sugary bite. I bet by tomorrow they will have a good crunch as the glaze dries more. I think I poured maybe a tad too much glaze on my large muffins — but is that really a bad thing? :)

    This is the first recipe of yours I’ve made and it was awesome!!! I can’t wait to try some of your other recipes. :)

  35. Allison 04.10.2012

    Just ate the last of my orange glazed poppy seed mini muffins. They were soooo good, even days after they were baked. I only have 5 regular sized muffins left. Sigh…I don’t think I can wait until next Easter to make these. Mother’s Day will be a good excuse to make another batch :). Thank you so much for sharing this recipe!

  36. Becky 04.12.2012

    I’m making these for my co-workers for our weekly Friday break. I am sure they will be a hit, if I can manage not to eat them before I get them to work…

  37. […] all the time for everything from Mini Ham & Cheese Quinoa Cups, to Mini Corn Dog Muffins, and Mini Orange-Glazed Poppyseed Muffins. Everything just seems to taste better in mini form, me […]

  38. MandyW 04.14.2013

    Very tasty. I replaced the butter extract with grated orange peel in both the muffin and glaze. I also added a dollop of Dickinson’s Raspberry Preserves to the center of each mini muffin.

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