Orange Poppy Seed Muffin Tops

Everyone knows the best part of the muffin is the top. That's why the Perfect Results Muffin Top pan was made—so you can learn how to bake the best part of the muffin with our pan and this delicious, easy recipe. Made with fresh orange zest, tangy cranberry and flavorful poppyseeds, these muffin tops are great for breakfast or brunch. Don't like poppy seeds? That's OK, we've have alternate directions so you can leave the poppy seeds out, but still enjoy the other flavors!

Skill LevelBeginner

AmountAbout 12 muffin tops

Ingredients & Tools
Instructions

Ingredients

1 1/2 cups all-purpose flour
2/3 cup granulated sugar
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/8 teaspoon salt
3/4 cup sour cream
1/3 cup vegetable oil
1/4 cup orange juice
1 egg
4 teaspoons poppy seeds
2 teaspoons orange zest
1/4 teaspoon Pure Vanilla Extract, 4 Oz.

Tools
Perfect Results Premium Non-Stick Bakeware Muffin Top Pan, 12-Cup
Large bowl

Instructions

Click to mark complete

Preheat oven to 400°. Spray muffin top pan with nonstick cooking spray.
Combine flour, sugar, baking powder, baking soda and salt in large bowl. Combine sour cream, oil, eggs, vanilla extract, orange zest, poppy seeds and orange juice. Add to dry ingredients. Stir only to combine. Divide batter equally into pan cavities.
Bake 9 - 11 minutes or toothpick inserted in center of muffin top comes out clean.
Let cool in pan on cooling grid for 15 minutes.

Notes

Variation: Omit poppy seeds. Pour 1/2 cup boiling water over dried cranberries; set aside at least 10 minutes. Drain well. Do not grate the zest of the orange. Instead, use vegetable peeler to cut strips of orange zest; roughly chop strips. Add 1/3 cup chopped walnuts and drained dried cranberries to muffin batter.