I hated summer camp. The first time I went it was the summer after 3rd grade. Picture it: scrawny redhead with long bangs and long hair, wearing a lot of neon… with a fanny pack on daily. And well, my fanny pack held my retainer-holders for when I had to take them out or whatever. I mean, once I left it at the baseball diamond and I might’ve ran as fast as I could to get it. I was so scared I’d lost it for life! What can I say, I was a pretty responsible child. Despite the whole leaving-it-at-the-baseball-diamond part. This story makes me feel like Liz Lemon.
So yeah, I hated summer camp, but I always love muffins.
(Weird, tie-in, right? Sorry guys, the Joy the Baker podcast this week was all about summer camp and it brought up that fanny pack memory.)
These muffins are summery sweet. And raspberries are just the perfect size to be in the center of a mini muffin! Make these for a work snack! That’s what I did! They’re a casual, but don’t look so casual, muffin. Perfect for weeknight baking.
Oh! And I made them before. And the lighting was unflattering. Shucks!
Orange Poppy Seed Mini Muffins
Recipe adapted from Cupcakes!
- 1 cup all purpose flour
- 1/2 t baking powder
- 1/2 t baking soda
- 1/4 t salt
- 1/4 cup (1/2 stick) butter, softened
- 3/4 cup sugar
- 2 large eggs
- 1 t vanilla extract
- 1 1/2 – 2 t grated orange zest
- scant 1 T poppy seeds
- 1/2 cup buttermilk*
- 1 t orange juice
- 27-32 raspberries
* OR place 1 1/2 t lemon juice in a 1/2 cup measuring cup and fill to the top with milk. Allow to sit for 2 minutes. Use in place of buttermilk.
- Preheat oven to 350 degrees. Line 27-32 mini muffin tin cups with paper liners.
- Sift the flour, baking powder, baking soda, and salt into a medium bowl and set aside.
- In a large bowl, using an electric mixer on a medium speed, beat the butter and sugar until smoothly blended and lightened in color, about 1 minute. Add the eggs one at a time, beating until each is blended and batter looks creamy. Mix in the vanilla, orange zest and poppy seeds.
- On a low speed, add half of the flour mixture, mixing just to incorporate it. Mix in the buttermilk to blend it. Mix in the remaining flour mixture until it is just incorporated and batter looks smooth. Stir in orange juice.
- Fill each paper liner using a cookie scoop or about 1 teaspoon of batter. Pop one raspberry on top of each cupcake and press in lightly. Bake at 350 degrees for 12 minutes or until a toothpick inserted in the center and comes out clean. Allow muffins to cool before drizzling. It makes for prettier frosting, trust me.
Raspberry Pink Icing
- 1 T butter, melted
- 1 cup powdered sugar, divided
- 2 t orange juice
- 2-4 raspberries mashed
- Stir butter and 2/3 cup powdered sugar together until it looks like large crumbs.
- Add 2 teaspoons orange juice and mix completely. Mash two raspberries and stir into the icing.
- Add remaining 1/3 cup powdered sugar one tablespoon at a time until slightly thicker than a glaze. Drizzle on top of the cupcakes and eat 26.
Raspberries are totes pretty in a muffin middle.