Categories: Desserts
Ingredients
- 3 c. all-purpose flour
- 2 1/2 c. granulated sugar
- 1 1/2 tsp. salt
- 1 1/2 tsp. baking powder
- 3 eggs
- 1 1/2 c. milk
- 1 c. + 2 T. canola oil
- 2 T. poppy seeds
- 1 1/2 tsp. vanilla extract
- 1 1/2 tsp. almond extract
- 1 1/2 tsp. imitation butter flavor
- Glaze:
- 1/4 c. fresh orange juice (about 1 orange)
- 3/4 c. granulated sugar
- 1/2 tsp. vanilla extract
- 1/2 tsp. almond extract
- 1/2 tsp. canola oil
- Strawberry Butter:
- 1/4 c. unsalted butter, softened
- 1 T. powdered (confectioners') sugar
- 1 T. strawberry jam
Directions
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PREPARE THE MUFFINS: Place all muffin ingredients in a large mixing bowl. Blend with an electric mixer until well mixed, about 2 minutes.
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Spoon batter into greased muffin cups, filling cups 3/4 full. (NOTE – you can use regular-sized muffin pans or mini muffin pans.) Bake at 325 degrees until a cake tester inserted in the center comes out clean, about 25 minutes. (For mini muffins, about 13 minutes.)
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PREPARE THE GLAZE: While muffins are baking, prepare the glaze. Combine all glaze ingredients in a small saucepan; heat over medium heat, stirring frequently, until sugar melts.
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When done, remove muffins from oven and cool in the pan for 5 minutes. Remove from the pan and place on a cooling rack. Immediately prick the tops of the muffins with a fork and spoon some of the warm glaze over the top of each muffin. Let cool completely.
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PREPARE THE STRAWBERRY BUTTER: Place the softened butter in a small mixing bowl. Add the powdered sugar and stir until smooth. Add the strawberry jam and stir until well combined. Serve with the cooled muffins.