Orange Poppyseed Muffins with Orange Maple Butter
These light and fluffy orange-flavoured muffins jazzed up with poppyseeds are delightful as they are, but the orange maple butter takes them to the next level and adds beautifully sunshiny colour.
Ingredients
Orange Poppyseed Muffins
- 1 1/2 cups all-purpose flour
- 1/2 cup buckwheat flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 whole seedless orange, well scrubbed
- 1/2 cup granulated cane sugar
- 1 egg
- 1/4 cup canola or grapeseed oil
- 3/4 cup milk
- 1 tbsp poppyseeds
Orange Maple Butter
- 1/4 cup butter, room temperature
- 1 tsp orange zest
- 2 tsp maple syrup
How To Make This Recipe
Muffins
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Preheat the oven to 400°F and place 12 paper liners in a muffin tray.
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Measure the two flours, baking powder and baking soda into a small bowl, stir to combine and set aside.
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Zest the orange, setting aside 1 teaspoon of it to be used in the compound butter. Peel the orange, removing as much of the pith as you can. Break the orange into sections and use a small food processor to roughly chop it. (Or, you could use a knife to roughly chop it in a shallow bowl so you retain the juices.)
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Place the sugar, egg, oil and milk in a larger mixing bowl and mix or whisk until well incorporated and the sugar has begun to dissolve. Stir in the orange zest, chopped orange and poppyseeds.
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Stir the flour mixture into the wet ingredients, until just well combined.
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Evenly divide the batter among the 12 muffin cups and bake for 20 minutes, or until the muffins are risen and browned and a tester comes out clean. Cool in the tin for 5 minutes or so on a rack, then remove the muffins to the rack. You just may want to eat them warm!
Orange Maple Butter
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While the muffins are baking, use a fork or small whisk to combine the room temperature butter, orange zest and maple syrup. Place in a small serving dish.