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Orange Poppy Muffins

SUBMITTED BY: Pam Severance

"'The creamy spread makes these mild orange muffins such a treat,' relates Pam Severance of Herman, Minnesota. 'They won a blue ribbon at our county fair,' she recalls. 'Even the judge asked for the recipe!'"
RECIPE RATING:
The reviewer gave this recipe 4 stars. This recipe average a 4 star rating.
Read Reviews (4)
PREP TIME  15 Min
COOK TIME  20 Min
READY IN  35 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS

  • 1 1/3 cups all-purpose flour
  • 1 cup sugar
  • 1 tablespoon poppy seeds
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg
  • 1/2 cup sour cream
  • 1/3 cup butter or margarine, melted
  • 2 tablespoons orange juice
  • 1 tablespoon grated orange peel
  • ORANGE SPREAD:
  • 1/2 cup butter or margarine, softened
  • 1 (3 ounce) package cream cheese, softened
  • 1/4 cup confectioners' sugar
  • 1 tablespoon grated orange peel

DIRECTIONS

  1. In a bowl, combine the first five ingredients. In another bowl, beat egg, sour cream, butter, orange juice and peel. Stir in dry ingredients just until moistened. Fill paper-lined muffin cups two-thirds full. Bake at 400 degrees F for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine spread ingredients in a small mixing bowl; beat until smooth. Serve with muffins.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 20, 2008 by minnie may
These muffins are very similar to the ones my Grandmother used to make when I was a child. She... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 28, 2007 by Paula
Good flavor. The spread is a nice treat and makes it special. It is very buttery and rich... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 29, 2007 by mommymeggy
These were just ok to me. I prefer large, fluffy bakery-type muffins if I'm going to the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 16, 2007 by WSHART
I increased the flour to 1 3/4 cups as I wanted 12 muffins. These are so light and tasty! ... MORE


 
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