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Breads, Rolls & Muffins

Orange Poppy Seed Muffin Tops

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Everyone knows the best part of the muffin is the top. That's why the Perfect Results Muffin Top pan was made—so you can learn how to bake the best part of the muffin with our pan and this delicious, easy recipe. Made with fresh orange zest, tangy cranberry and flavorful poppyseeds, these muffin tops are great for breakfast or brunch. Don't like poppy seeds? That's OK, we've have alternate directions so you can leave the poppy seeds out, but still enjoy the other flavors!

Skill Level:
Beginner
Yield:
About 12 muffin tops

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3/4 cup sour cream
  • 1/3 cup vegetable oil
  • 1/4 cup orange juice
  • 1 egg
  • 4 teaspoons poppy seeds
  • 2 teaspoons orange zest
  • 1/4 teaspoon Pure Vanilla Extract, 4 Oz.

Instructions

Click to mark complete

Notes

Variation: Omit poppy seeds. Pour 1/2 cup boiling water over dried cranberries; set aside at least 10 minutes. Drain well. Do not grate the zest of the orange. Instead, use vegetable peeler to cut strips of orange zest; roughly chop strips. Add 1/3 cup chopped walnuts and drained dried cranberries to muffin batter.