Orange Poppy Seed Muffin Tops Zoom

Orange Poppy Seed Muffin Tops Recipe

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!
Makes: About 12 muffin tops.
Skill Level: Beginner

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Step 1

Preheat oven to 400°. Spray muffin top pan with nonstick cooking spray.

Step 2

Combine flour, sugar, baking powder, baking soda and salt in large bowl. Combine sour cream, oil, eggs, vanilla extract, orange zest, poppy seeds and orange juice. Add to dry ingredients. Stir only to combine.Divide batter equally into pan cavities.

Step 3

Bake 9 - 11 minutes or toothpick inserted in center of muffin top comes out clean.

Step 4

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.

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1/4 teaspoon vanilla extract


all-purpose flour

1 1/2 cups all-purpose flour

granulated sugar

2/3 cup granulated sugar

baking powder

3/4 teaspoon baking powder

baking soda

3/4 teaspoon baking soda


1/8 teaspoon salt

sour cream

3/4 cup sour cream

vegetable oil

1/3 cup vegetable oil

orange juice

1/4 cup orange juice


1 egg

poppy seeds

4 teaspoons poppy seeds

orange zest

2 teaspoons orange zest ((from one orange))




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