- Step 1
Preheat oven to 190C fan-forced. Line twelve holes of a 1/3 cup (80ml) capacity muffin pan with paper cases.
- Step 2
Place orange juice and poppy seeds in a small bowl. Set aside for 10 mins to soak.
- Step 3
Combine flour, sugar and nutmeg in a large bowl. Whisk rind, butter, egg, sour cream and poppy seed mixture in a separate bowl. Add orange mixture to the flour mixture and stir to combine (do not over mix). Divide mixture among prepared holes. Bake for 20 mins or until a skewer inserted into the centres comes out clean. Set aside in the pan to cool for 5 mins before turning onto a wire rack to cool completely.
- Step 4
For cream cheese icing, use an electric mixer to beat cream cheese and icing sugar until smooth. Spread muffins with icing. Top with segmented orange, sprinkle with extra poppy seeds and drizzle with honey. Serve immediately.
Allow additional time for cooling.