Disclosure: This post contains some affiliate links. I will receive a small commission if you make a purchase as a result of clicking one of these links. There is no additional cost to you.
Orange Poppy Seed Muffins are bright and sweet with a bit of a crunch. Whether it's a beautiful breakfast or an afternoon treat, these muffins will lift your mood and bring a smile to your face.
Very often in witchcraft, we find that today there is a scientific explanation for something that magical practitioners have intuitively understood for generations. Many herbal or home remedies, including chicken soup, have been found to have medical value. Astrology laid the ground work for astronomy just as alchemy was eventuall transmuted into chemistry. Even the Hermetic principle of vibration has been supported by atomic physics.
And while in kitchen witchcraft, the intuitive and emotional associations we have with foods are deeply powerful, there is often science to back up the way certain foods make us feel. Have you ever been in a room where someone is peeling an orange and you suddenly feel a little bit happier? Orange essential oil, which is dispersed when the fruit is peeled or zested, can lift your mood and reduce stress. It's magick and science, kids. I love it.
What makes these Orange Poppy Seed Muffins so awesome?
These Orange Poppy Seed Muffins are similar to their lemon cousins, but rather than being tart, they're more sweet. They definitely have that sunny, happy vibe to them, and I love the little crunch from the poppy seeds. They're not sugary, though, just perfectly sweet and bright. They're also super moist and stay that way for a few days.
These would be great for a breakfast on the go or as an afternoon pick me up with tea or coffee. If I found one of these in my lunchbox, I would not complain. Muffins are perfect for sharing because you don't get as many people trying to shame you or express their moral superiority by not eating one as you would with straight up cake. I'm not saying you can eat your way out of sadness, but if you want to feel a little better on a dreary day, one of these muffins won't hurt.
Magical Properties of Poppy Seeds
Poppies. with their beautiful bright flowers and association with opium, have been used in magical practices for centuries. The seeds you bake into your muffins usually come from the opium poppy, Papaver somniferum. As it's Latin name suggests, this plans can be used in sleep spells. It can also help to aid in visions. Ruled by the moon and the element of water, it's sacred to several deities including Demeter, Freya, Hecate, and Isis. (Source: The Hearth Witch's Compendium by Anna Franklin)
To learn more about the magical properties of the ingredients in this recipe, check the Kitchen Magick page.
Ingredients
Here's everything you'll need to make this dish. The full details are in the recipe card below.
- Poppy seeds
- Milk - whole milk is best but use what you've got
- Flour - all-purpose or plain
- Baking powder
- Baking soda - aka bicarbonate of soda
- Salt
- Orange - you'll use the zest and juice of one orange
- Eggs
- Sugar - caster or granulated sugar
- Butter - it will be melted for the recipe so no need to set it out to soften
Tips for making Orange Poppy Seed Muffins
Start by soaking your poppy seeds in milk while you get on with your mixing. This helps plump up the seeds a bit so they're softer and easier to digest. Let them soak for 15-20 minutes.
We'll use a basic quick bread method to make these by combining the dry and wet ingredients in separate containers, and then bringing both together at the end. So in a big bowl, gently stir together flour, leaveners, salt, and orange zest. In another container, stir together eggs, sugar, melted butter, orange juice, and then your milky poppy seed mixture. Then add the wet to the dry, and fold it all together until you have a thick batter.
Then all that's left to do is transfer your muffin mixture to your muffin pan. I like to use paper liners for these because they're a bit on the sticky side. You'll still get a gorgeous crunchy crust on the top while ensuring that they don't stick to the pan. Bake until beatifully domed and golden brown. Then let them cool a bit before digging in. Eating freshly baked warm muffins is one of life's pure joys.
Food can definitely make your life more awesome, and these Orange Poppy Seed Muffins are sure to make you smile.
Looking for more awesome muffin recipes? Try some sweet Caramel Butterscotch Muffins or these Pumpkin Cream Cheese Muffins.
PrintOrange Poppy Seed Muffins
Orange Poppy Seed Muffins are bright and sweet with a bit of a crunch. Whether it's a beautiful breakfast or an afternoon treat, these muffins will lift your mood and bring a smile to your face.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 tablespoons poppy seeds
- ½ cup milk
- 1 ¾ cup all-purpose or plain flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda (bicarb)
- ¼ teaspoon salt
- Zest of 1 orange
- 2 eggs
- ¾ cup sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
- Juice of 1 orange (about ¼ cup)
- 1 tablespoon demerara sugar, optional
Instructions
- Add your poppy seeds to a small bowl and pour the milk over them. Let them soak for at least 15 minutes while you get on with the rest of your recipe.
- Pre-heat your oven to 400 F (200 C) and line your muffin pan with paper liners.
- In a large mixing bowl, add your flour, baking powder, baking soda, salt, and orange zest. Gently whisk to combine.
- In another mixing bowl or other vessel, add your eggs, sugar, melted butter, and orange juice. Whisk to combine. Then gently stir in the milk and poppy seed mixture.
- Pour the wet ingredients over the dry ingredients and fold together with a rubber spatula until fully combined. A few lumps are fine.
- Scoop your muffin batter into your muffin pan, filling each cup completely without overflower. If you want an extra hint of sweetness and a golden crunchy top, sprinkle a bit of demerara sugar over the top of each muffin.
- Bake until risen and golden brown, approximately 18-20 minutes. A toothpick inserted into the middle of a muffin should come out clean.
- Let the muffins cool in the pan for a couple of minutes, then remove to a wire rack to cool completely. Store in an air tight container.
Recipe slightly adapted from If You Give a Blond a Kitchen.











Paula says
Morning hope you are having an amazing day!
You say these muffins are bright & sweet but I don't see any sugar/sweetener listed in the ingredients although you mention it in the tips for making muffins?
Could you please clarify? Thank you.
Renee says
Wow, thank you so much for pointing that out. This is what happens when you try to write recipes under a combination of sleep deprivation and Mercury retrograde. There is indeed sugar in the recipe. 3/4 of a cup added to the wet ingredients. The recipe has been updated. I really appreciate your help.