Buttermilk-Poppy Seed Muffins

Southern Living
Stir together an orange glaze to drizzle over homemade Buttermilk-Poppy Seed Muffins. These muffins freeze well, but freeze Buttermilk-Poppy Seed Muffins without the glaze; just add glaze after reheating the muffins.
Makes 1 dozen


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2 cups all-purpose flour
1 cup sugar
1 tablespoon orange zest
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
3 large eggs
2 tablespoons poppy seeds
1 teaspoon vanilla extract
1/2 cup butter, melted


Hands-on: 15 Minutes
Total: 45 Minutes

1. Preheat oven to 375°. Combine first 6 ingredients in a large bowl; make a well in center of mixture.

2. Whisk together buttermilk and next 3 ingredients in a medium bowl. Add buttermilk mixture to flour mixture, stirring just until dry ingredients are moistened. Stir in melted butter. Spoon batter into a lightly greased 12-cup muffin pan, filling three-fourths full.

3. Bake at 375° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 5 minutes. Remove from pans to a wire rack, and drizzle with Orange Glaze.

Created date

December 2011