Orange-Ginger Poppyseed Mini Muffins

I LOVE to make mini muffins.  They are perfect little bites of deliciousness that appeal to kids and adults.  I have my favorite recipes but am always looking for a new one to add to the mix.  I found a Southern Living recipe recently that I tweaked a little and now am really happy with it.  I think you will be too! The key to muffins is to not over-mix or over-bake. Those little holes you sometimes see in muffins are from over-mixing. Appropriately called “tunnels.” No tunneling now, ya hear! You can make these by hand, electric mixer not required!  

Orange-Ginger Poppyseed Mini Muffins

Orange-Ginger Poppyseed Mini Muffins


  • 1 cup all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 3 tsp. poppy seeds, divided
  • 3/4 cup buttermilk
  • 1/2-3/4 cup packed light brown sugar (depending on how sweet you like it. They rise a little more with less sugar)
  • 1/4 cup melted salted butter
  • 2 Tbsp. chopped crystallized ginger + more more garnish
  • 1 large egg, lightly beaten
  • 3 1/2 tsp. orange zest, divided
  • 1 1/2 cups powdered sugar
  • 2 Tbsp. orange juice


  1. Preheat oven to 400 degrees.
  2. In a large bowl, combine flour, baking powder, baking soda and 2 tsp. of the poppy seeds. Make a well in the center of the mixture.
  3. In a separate bowl, combine buttermilk, brown sugar, melted butter, ginger, egg, and 2 tsp. of orange zest; add to dry ingredients, stirring just until moistened.
  4. Spray 24 mini muffin cups with cooking spray or use paper liners. Scoop batter into cup, filling 3/4 full.
  5. Bake at 400 degrees for 9 minutes or until set in the middle. Remove from the pan and cool completely on wire racks.
  6. Meanwhile, stir together powdered sugar, 1/2 tsp. of orange zest, and orange juice. Mix with a whisk until smooth and let it sit at room temperature 5 minutes to firm up a little before icing muffins.
  7. With a small knife or spatula, frost the muffins with a teaspoon of the icing. Garnish with remaining orange zest, ginger and poppy seeds. Let stand 10 minutes to set the glaze before serving.


Recipe adapted from Southern Living.

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