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Orange Poppy Seed Muffins with Orange Cranberry Butter
breakfast brunch

Orange Poppy Seed Muffins with Orange Cranberry Butter

The kitchen will be filled with a fragrant, citrus aroma that will entice your family's taste buds. Poppy seeds add a delicate, nutty flavor.
  • 10m

    prep time

  • 25m

    Cook Time

  • 249

    Calories

  • 16

    Ingredients

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Ingredients

12

Servings

Orange Cranberry Butter:

Orange Poppy Seed Muffins:

  • 2 cups flour
  • 2/3 cup sugar
  • 2 tablespoons McCormick® Poppy Seed
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1 egg
  • 1/4 cup vegetable oil
  • 2 tablespoons milk
  • 1 1/2 teaspoons McCormick® Pure Orange Extract
  • 1 teaspoon grated orange peel

Instructions

  • For the Butter, mix all ingredients in medium bowl until smooth. Refrigerate until ready to serve.

  • For the Muffins, preheat oven to 400°F. Lightly grease 12 muffin cups or line with paper baking cups. Mix flour, sugar, poppy seed, baking powder, baking soda and salt in large bowl. Set aside.

  • Mix sour cream, egg, oil, milk, extract and orange peel in medium bowl. Add to flour mixture; stir just until dry ingredients are moistened. (Batter will be thick and slightly lumpy.) Spoon batter into prepared muffin cups, filling each cup 2/3 full.

  • Bake 20 to 25 minutes or until lightly browned. Serve warm with Orange Cranberry Butter.

Nutrition information (per Serving)

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