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Wandile

Orange Lemon Poppy Seed Muffins

Bright, moist orange lemon poppy seed muffins made with sunflower oil and cold amasi — no butter needed, no waiting for ingredients to warm up. Ready in under 30 minutes of prep.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 14 muffins
Course: Breakfast
Cuisine: South African
Ingredients Equipment Method

Ingredients
  

  • 1 cup granulated sugar
  • 1 orange zested
  • 2 large eggs room temp
  • 1 teaspoon vanilla essence
  • 1 cup amasi cold
  • 1 cup sunflower oil
  • ¼ cup orange juice
  • 2 tablespoon lemon poppy seeds
  • 2 cups cake flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt

Equipment

  • Muffin tin (standard 12-cup)
  • Muffin liners or non-stick spray
  • Large mixing bowl
  • Whisk
  • Zester or fine grater
  • Sifter (optional, for dry ingredients)
  • Toothpick or skewer (to test doneness)
  • Cooling rack

Method
 

  1. Preheat your oven to 190°C before you start mixing.
  2. In a large bowl, rub sugar and orange zest together, then add the eggs and vanilla essence and whisk until combined.
  3. Pour in the cold amasi and sunflower oil, orange juice and whisk until smooth, then stir in the lemon poppy seeds.
  4. In a separate bowl, sift together the cake flour, baking soda, baking powder, and salt, then gently fold this into the wet mixture until just combined, being careful not to overmix.
  5. Divide the batter evenly among a lined or greased muffin tin, then bake at 190°C for 18 minutes, or until a toothpick inserted into the centre comes out clean.
  6. Let the muffins cool slightly in the tin before transferring them to a rack, then store covered at room temperature once fully cool.
    7. This recipe uses oil rather than butter, so the amasi doesn't need to come to room temperature first — cold works fine. If you'd like to swap in butter, bring your amasi to room temperature before mixing to avoid the butter seizing.