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:

1/2 cup (1 stick) butter, softened
2 tablespoons whole cranberry sauce
1 teaspoon McCormick® Pure Orange Extract
1/4 teaspoon McCormick® Pure Vanilla Extract

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

Key Products

McCormick® Pure Orange Extract

McCormick® Pure Orange Extract

McCormick® Pure Vanilla Extract

McCormick® Pure Vanilla Extract

McCormick® Poppy Seed

McCormick® Poppy Seed

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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