For the poppy seed orange muffins, bring the milk to a boil and remove from the heat. Stir in the poppy seeds and let swell for 20 minutes. Beat the sugar with the eggs until fluffy. Melt the butter and let it cool down. Then stir the butter into the eggs and mix with the remaining ingredients.
Pour the mixture into muffin cups and bake for 20 minutes at 180°C in a preheated oven with hot air.
Let the poppy seed orange muffins cool down. Now garnish with a topping as desired or serve immediately.
Preparation Tip:
We thank pastry chef Christine Egger for this muffin recipe.
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