The BEST Muffins - Orange Poppy Seed

Hello everybody. I thought I'd just mix it up a bit. Hi everybody and welcome to my kitchen. Orange poppy seed muffins anyone? We've got 16 to go around. Orange poppy seed muffins are such a classic and all of our citrus are in season. But if you don't like oranges you can make this with lemon, you can make it with mandarin, you can make it with whatever you like and I'll show you how easy they are. I'll just move these out of the way so you're not tempted. Now the first thing we're going to do to make these beautiful little cakes is combine our dry ingredients and no sifting. So we're just putting three cups of plain flour, all-purpose flour and that's about 300 grams for those that are weighing it. But I'm not weighing mine today. I think you guys that weigh everything are the ones that are using your thermomix. Well I don't have one of those. So old school it is. And then of course we need poppy seeds and we're putting two tablespoons and we're using our new tablespoon measure. Courtesy of Andrea from Boise. I said Boise wrong when we made the oatmeal cake with the broiled topping. That was Andrea's and I said bows and it's Boise. I should have checked that before saying it. Boise is so much nicer isn't it? Now just to confuse you guys today we're using baking powder and baking soda. So we want two teaspoons of baking powder and then we want just half a teaspoon of bicarb soda and then the last thing we need is half a teaspoon of salt. And then because we didn't sift we are just going to whisk these ingredients together. Much neater than sifting isn't it? And that's it for that we can just set that aside. Now I'm just using an old glass bowl today because we are using our handheld. Watch out Mel's got an appliance and these things do scratch your good bowls so I never use these things in my good bowls. So you'll always see me use it in one of these. Now the things we're going to whisk up obviously is our sugar and our butter. So we need one cup of granulated sugar. Now this is my half cup measure I overfilled my sugar pot didn't I? I don't like the chances of me getting me big cup measure in there. And for those of you that are weighing that's about 200 grams. And then our butter I've just got some cubed butter here that I've just had out going to room temperature but as you guys know room temperature in my house is pretty cold. And I've got 120 grams if you just want to halve your block and put 125 you go right ahead and put 125. And then to this I'm also adding a little bit of oil and that little bit is a quarter of a cup. Now I'm just using olive oil you can use any type of vegetable oil but just have a taste of it before you use it. And one oil I do not recommend in your baking is avocado oil. You can taste it through your baking so don't use it. It might be good in other things but not your baking. Well not a nice sweet cake anyway. And now we're just going to get this a whisking on slow to start with. Slow for learners not meaning you meaning me. Now I'm just going to keep that on low until it becomes a bit of a paste and then I can turn up my speed and we're going to whip this for a couple of minutes. We're not going to be lazy today we're going to get this nice and light and fluffy. And once your mix starts to come together it's pretty much impossible to get all that stuff that's around your sides so just scrape it down and then we can go for it. Faster you reckon? I reckon too. Now I've been whisking that for probably about 30 seconds well my version of 30 seconds and I want to get some orange zest into here. So I've got the zest of two oranges and they're only medium oranges. Now I cheated with my zest instead of grating it and grating my knuckles which I'm sick of doing. I just peeled my orange and then I chopped it all up by hand like you would if it was herbs and I reckon I got way more zest doing it that way. So I've probably got every bit of that zest off those oranges. I cut the pith off don't worry. So zest of two oranges and I'm going to put half of it in just half and then you just put this other half aside because we've got plans for that. Now let's get back to this whisking. How fast were we going? Oh there's numbers on here oh that's seven. Oh I should keep an eye on it shouldn't I? No chitty chatting. And then after a couple of minutes it should have lightened in colour and it should look nice and light and fluffy. And now we can add a couple of eggs which I didn't get out I'll just grab a couple. Now I've got some different eggs today some eggs that I haven't used before and I'm not completely happy with them so I'm just going to break them into a bowl before I put them into here just in case. Oh that was a good one. And we're just going to add these in one at a time and just make sure you get that really combined before you add your next egg. See how I go with my next one. It's a good one too but if I'm ever in doubt it's a good idea to put it in a bowl first. And once you've got those combined I'm just going to put in a teaspoon of vanilla extract or just a nice squeeze and don't worry I've got myself a new one. I remembered but I'm going to get every bit out of that one. And then that's it. That's it for the appliance. Now if you want to lick those you go right ahead and don't you feel bad about it at all. Oh that just hit me in the knee. Oh my god how does that happen? Did you just hear all that carry on from me? Well I went to wind up my lead around my thing like how I put it away and that just cracked me straight in the knee. I do it with my vacuum cleaner all the time. That thing is so dangerous. I have had injuries especially that ankle bone. So anyway that was the carry on. Wow that really hurt. I don't know why they call it your funny bone because it's not very funny is it? And now the rest of the ingredients we're just going to stir it through. And the other ingredients that we have are two thirds of a cup of greek yogurt. Now you can use sour cream but I never have sour cream in my fridge but I always have yogurt. So I just use yogurt and that's two thirds of a cup which I weighed that and that's 160 grams. I can't help you out with what sour cream weighs but you'll just go two thirds of a cup. And then same in our orange juice two thirds of a cup and I didn't weigh that. But I can quickly weigh that for you if you like. And that's 110 grams. Actually I was a little bit short on the orange juice because my oranges were a bit small. So probably about 120 grams. So we're just going to add our dry ingredients our yogurt or sour cream and our juice just a bit at a time. But we're going to stir gently. So some of you dry and I just put about a third. You probably do a third of everything and then you'll be good. And then just keep doing that until you get it all nicely combined. Now if you don't have any oranges or for some reason you don't want to use them you can use lemon or mandarin in this is beautiful. And they are in season all of our citrus. And then once you've got everything in just give it one last really good mix. And if you guys could smell this now. These are so orangey. Oh that's a big hunk of batter. I just flicked that onto the mat. That didn't just land on my head did it? I'm pretty sure I felt batter just land on my head. I'll just go check. It actually did. Did you see that happen? I'll give you a close-up. And don't ask me how I did that because I don't know. Now once your batter is completely combined it's nice and thick. We want this really thick so that it's a nice dense muffin. Look at that. Now we can get it into our muffin pan. And don't worry I haven't forgotten about the rest of this zest. Now at the beginning of every recipe I should tell you to preheat your oven. Now I've got my oven set at around the 170. But if you're just using a regular oven you go 180 degrees celsius. Now this recipe makes exactly 16 muffins. I know you like recipes where it just makes 12 but this one makes 16. So you're going to have four extra ones. So now that you know that you don't have to worry about how high to fill them or how much to put in. Just divide it equally. Now let's try and not flick this everywhere. And make sure you taste that batter. It's pretty good but don't double dip into the mix. That would be naughty. And then as always using your finger. And then that's it. Exactly 16. Now remember we saved some of this orange zest and we want to add that to a little bit of sugar and put it on the top of our muffins. Now I've got three tablespoons of demerara sugar. I think that's how you say it. Well that's how I say it. It's that really coarse coffee sugar that we used to put in our coffees. I don't know what anyone uses it for anymore but that's what I've got. Three tablespoons. And I'm just going to put the rest of my orange zest in there with that sugar. And then just with your fingers just give it a real scrunch through. Or rub your zest through your sugar is probably the correct way of saying it. And then once you've done that sprinkle it all over your muffins. Not forgetting these four. And make sure you use it all up. Don't be stingy. And then we can get these in the oven. Now I've got two shelves in my oven so I'm going to put one on the top shelf and the other one on the bottom. And then we can alternate them as they start to cook. And then we're going to cook these for about 20 minutes. But I'm going to set my timer for 10 because that's when I think they're going to need alternating and possibly turning around. I'll see how they go and I'll see you in 10 minutes. I'll go and see if I've got any more of that batter in my hair. I was just checking my muffins. I reckon they've got about two minutes to go. That's it. What's the timer say? Timer says four minutes. I reckon two. We'll see. You can't always be right. Now I don't know if any of you guys have watched that kitchen tour that I did. But once again I would never have one of these sinks. I just smashed another bowl. One of those little glass ones that I use. The Pyrex one. I just smashed it. I mean it is my fault because I use the sunlight soap to do my washing up and it is quite slippery and slimy. So that along with the farmhouse sink is an absolute disaster. So I just smashed the bowl. The glass stabbed me in the arm, in the wrist. My dad calls it claret. Claret everywhere. I just don't think that would have happened in a stainless steel sink. There's more room for error. These sinks look good but for me they are not practical. Good thing it wasn't my number two bowl. So let's get the tray of four muffins out and have a quick look at it. Let's have a quick poke. They feel pretty good and remember you can poke your muffins as well you know. Oh it's pretty clean but I'm just gonna let the time play out exactly 20 minutes for me. God it's gonna go off but I'm gonna put them back. What was the point? I'll just leave them out. And then there's the big tray. I'll put them there where you can have a look at them and I'll shut my oven door so that doesn't create another disaster. And look at those they look fantastic. Now just let them cool in the tray for a few minutes about five not ten just five and then we can get them out and put them on a wire rack. Pretty impressive aren't they? Will you wait till you taste them? See you in five. I'll put that coffee machine on. I just made myself a coffee. I'm not sure how you had yours. Sorry you'll have to let me know. Right these muffins out onto their trays and you can tell that I sat them there for five minutes because they're not burning my fingers. Did you like my new muffin trays? They're pretty fancy aren't they? Pink. And there they are our beautiful orange poppy seed muffins. Now I don't see any reason why we can't just break one open now while they're nice and hot. I'll eat it warm with my coffee. Well that's a helicopter you can hear. Look how excited I get. Now unlike those cinnamon donut muffins these ones come out of the cases real easy. Now what do you want me to do? Do you want me to cut it open with a knife and make it all neat and tidy or do you just want me to break it open? I'm thinking break it open. Let's have a look at this muffin. Oh look at that. It's not too spongy like a spongy muffin cake. It's nice and dense but still really light and fluffy. Oh and it's got a beautiful crunchy top. And I just know you guys are gonna absolutely love that. It's so orangey it's really soft and light but dense. It's just beautiful. And because we put the sugar and the zest on the top you don't need to ice them. You don't need to do anything. You just need to enjoy them. So you go ahead make a batch of these and I'll see you for the next recipe. I didn't want my coffee going cold so I had to hurry it along.