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.
Preheat oven to 375°. Combine first 6 ingredients in a large bowl; make a well in center of mixture.
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.
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.
There is some thing wrong with the rising of this biscuit. I think the baking powder amount may be off. They taste yummy, but they did not rise up too well. I checked the dates of my products. I have looked at other recipes and they call for 1 Tablespoon of baking powder.
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