Options

Format:
Include:
PRINT
See more
Buttermilk-Poppy Seed Muffins

Buttermilk-Poppy Seed Muffins

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.

Southern Living JANUARY 2012

  • Yield: Makes 1 dozen
  • Hands-on:15 Minutes
  • Total:45 Minutes

Ingredients

  • 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
  • Orange Glaze

Preparation

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.

advertisement

Go to full version of

Buttermilk-Poppy Seed Muffins recipe

advertisement