Preheat the oven to 180°C.

Grease muffin moulds with butter and dust with flour.

Soak the poppy seeds in lukewarm milk for 10 minutes.

Sift together flour, baking powder, and salt in a large bowl.

In a separate bowl, whisk together egg and sugar until pale and fluffy.

Add oil and vanilla extract to the egg-sugar mixture and whisk until combined.

Add the poppy seeds and milk mixture, orange juice, and orange zest.

Mix well.

Slowly add the sifted flour mixture to the wet ingredients and mix until just combined. Do not over mix.

Pour the batter into the prepared moulds.

Bake for 18 minutes, or until a toothpick inserted comes out clean.

For the glaze, add orange juice and sugar to a saucepan and heat on medium heat.

Heat until the mixture is reduced and starts thickening.

Turn off the heat.

Brush the glaze on top of the muffins.

Decorate with sprinkles.

Serve as a tea time snack or dessert.