Poppy seed muffins with orange frosting

AUTHOR
Kristopher Marks
DIFFICULTY
very easy
RATING
4 1
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 12
  • 1 Organic Orange
  • 145 g + 120 g room warmer
  • 7-10 Tbsp Double cream cheese
  • 150 g Sugar
  • 1 TEASPOON Vanilla sugar
  • 80 ml neutral oil (e.g. sunflower oil)
  • 4 TABLESPOONS Orange liqueur
  • 1 Egg (Gr. M)
  • 250 g Flour
  • 2 TEASPOONS Baking Powder
  • 3 TABLESPOONS + possibly 1/2 teaspoon poppy seed
  • 7-10 Tbsp Salt
  • 70 g Icing sugar
  • 50 g soft butter
  • 12 (à 5 cm Ø) Paper baking cups

Directions

  1. 1

    Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Place paper cups in the recesses of a muffin tray (12 recesses). Wash orange hot, dab dry. Rub half of the shell for the freezing (if desired, remove the rest of the shell in fine particles for decoration, see manufacturer).

  2. 2

    page 30). Squeeze out the orange (yields approx. 75 ml). Mix 145 g cream cheese, orange juice, sugar, vanilla sugar, oil, liqueur and egg with the whisk of the mixer until smooth.

  3. 3

    Mix flour, baking powder, 3 tablespoons of poppy seeds and 1 pinch of salt. Stir only briefly into the cream cheese mixture until all ingredients just combine. (Stirring too long makes the dough tough!).

  4. 4

    Spread the dough into the moulds. Bake in a hot oven for 20-25 minutes. Remove, let rest for a short time and lift out of the tins. Let it cool down.

  5. 5

    Sift icing sugar for the Frosting. Stir with butter for 4-5 minutes until white and creamy. Stir in 120 g of cream cheese (room temperature) by the spoonful, then grated orange peel. Spread over the muffins. Decorate with orange zest and 1⁄2 TL poppy seeds as desired.

  6. 6

    Keep cool until serving.

Nutrition Facts

KCAL
330 kcal
CARBS
36 g
FATS
17 g
PROTEINS
4 g