Orange and Poppy Seed Muffins
I have dreaming about these orange and poppy seed muffins ever since I made my orange and poppy seed waffles. Forget about lemon and poppy seed muffins. This recipe is quick and easy, and the resulting muffins are aromatic, soft, and sweet.
They are everything you might want in a muffin.
Create your own muffin recipes
Feel free to skip this section if you’ve had enough about baking ratios!
In Ratio: The Simple Codes Behind the Craft of Everyday Cooking, Michael Ruhlman uses the following ratio (by weight) for muffins and quick breads:
2 parts (8 ounces) flour – about 1 3/4 cups of flour
2 parts (8 ounces) liquid
1 part (4 ounces) eggs. Two large eggs.
1 part (4 ounces) butter. That’s eight tablespoons or one standard stick of butter.
You can see examples of this ratio in my blackberry lemon loaf, kale and cheese quickbread, or muffins including oatmeal blackberry, my sourdough discard apple muffins or spinach and feta muffins. It means that you too can make up your own muffin recipe with whatever flavors you like!
Tips and tricks for this orange poppy seed muffin recipe
Most of my muffin recipes use the standard muffin method, which is used for pancakes and waffle batters, quick breads, and cornbread. Unlike the “creaming method,” which involves first beating butter and sugar together until they are light and fluffy, the “muffin method” is simpler. The key is bringing the wet and dry ingredients together only at the very end.
For these orange and poppy seed muffins, you’ll combine all of the liquid ingredients, except for the melted and cooled butter, into one measuring cup. If you use a two-cup measuring cup or larger, you’ll be able to whisk everything together without making a mess!
First squeeze the orange juice and put it into the Pyrex measuring cup (Panel #1 below). Then add enough milk to the orange juice to total a cup (Panel #2). Then add the two eggs and a splash of orange liqueur to the same measuring cup and whisk (Panel #3).
The dry ingredients for every muffin recipe will include flour, sugar, baking powder and soda, and salt. This muffin recipe adds orange zest and poppy seeds to the other dry ingredients (Panel #1, below). Whisk them together, breaking apart any orange zest that clumps together (Panel #2).
When you’re ready to bake the muffins, add the liquid ingredients (Panel #3, above). I always add the melted butter separately because otherwise it clumps. You can avoid this curdling by bringing the milk and eggs to room temperature before adding the cooled butter to the liquid ingredients, but all this does is turn a 15 minute recipe into something much longer.
However, it truly is important to avoid over-mixing batters that use the muffin method. You want to avoid gluten development and mix muffin batters only until you can’t see any more pockets of dry ingredients.
Once you’ve mixed the wet and dry ingredients, bake your muffins. If you want to make muffins ahead of time, you can ready the wet and dry ingredients, but don’t combine them until you are ready to bake.
Fill the wells of your prepared muffin tin about 3/4 full. A large cookie scoop works well here.
These orange poppy seed muffins bake for about 18 to 20 minutes, but every oven is slightly different. They should be starting to turn a golden brown, and a toothpick inserted into the middle will come out clean.
Let the muffins cool for a few minutes in the muffin tin, and then transfer to a rack until they cool completely.
FAQs about orange and poppy seed muffins
You will get more consistent results if you weigh your ingredients, especially for baking. But I’ve made a few adjustments to the ratios in this recipe to make it easier for those of you who use cup measures instead of weights.
Yes. Grand Marnier is similar in alcohol content (40% alcohol by volume) to vanilla, which must be at least 35% alcohol by volume. I often use a flavored liqueur or other liquor for vanilla because of how expensive vanilla has become.
Yes, as long as they are unglazed. Once the muffins have cooled completely, put them in a freezer bag and squeeze out all the air. They’ll keep for 3 to 6 months.
Orange and Poppy Seed Muffins
- 1 Standard muffin tin
- 1 fine grater for zesting the orange
Orange and poppy seed muffins
- 1 stick (8 tablespoons or 113 grams/4 ounces) unsalted butter, melted and cooled plus additional if greasing the muffin tin
- 2 cups (250 grams or 8.8 ounces) bleached, all-purpose flour
- ½ cup (100g or 3.5 ounces) granulated sugar
- ¼ cup poppy seeds
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- two small or one medium orange, finely zested and juiced
- ¾ cup whole milk, plus a little more or less to total 1 cup of liquid
- 2 large eggs
- 1 teaspoon Grand Marnier or other orange liqueur
Orange glaze (optional)
- 1 cup (120 grams or 4 ounces) confectioners sugar
- 1 tablespoon orange juice
- 1 teaspoon vanilla extract
Orange and poppy seed muffins
- Preheat the oven to 375°F. Lightly butter a 12 cup standard muffin tin or line with muffin liners.1 stick (8 tablespoons or 113 grams/4 ounces) unsalted butter, melted and cooled
- In a medium to large sized bowl, whisk together the flour, sugar, poppy seeds, baking powder, salt, baking soda, and orange zest, breaking up any clumps of orange zest.2 cups (250 grams or 8.8 ounces) bleached, all-purpose flour, 1/2 cup (100g or 3.5 ounces) granulated sugar, 1/4 cup poppy seeds, 2 teaspoons baking powder, 1/2 teaspoon salt, 1/4 teaspoon baking soda, two small or one medium orange, finely zested and juiced
- Add the orange juice to a 2 cup measuring cup. You should have about 1/4 cup.two small or one medium orange, finely zested and juiced
- Add the milk to this same measuring cup to total 1 cup (8 ounces).3/4 cup whole milk, plus a little more or less to total 1 cup of liquid
- Add the eggs and orange liqueur to the measuring cup and whisk until uniform in color.2 large eggs, 1 teaspoon Grand Marnier or other orange liqueur
- Add the cooled butter and wet ingredients to the bowl with the dry ingredients and mix them together gently just until there are no more pockets of dry ingredients. Do not overmix.1 stick (8 tablespoons or 113 grams/4 ounces) unsalted butter, melted and cooled
- Use a large cookie scoop or 1/4 cup measure to fill the muffin tin about 3/4 full.
- Bake for 18 to 20 minutes, until the tops of the muffins have begun to turn golden and a toothpick inserted into the center of one comes out clean.
- Cool the muffins in the muffin tin for 5 minutes, then let them finish cooling on a cooling rack.
- These orange and poppy seed muffins can be stored in an air tight container at room temperature for 3 to 5 days. Once cool, muffins can be frozen (without the glaze) in a freezer bag for 3 to 6 months.
Optional orange glaze
- Put the confectioners sugar in a small bowl and add the orange juice and vanilla and whisk together.1 cup (120 grams or 4 ounces) confectioners sugar, 1 tablespoon orange juice, 1 teaspoon vanilla extract
- For drizzling over muffins, you may need to add water, a teaspoon at a time, to get to a pourable consistency.
- Put the cooled muffins on a baking rack over a baking sheet or piece of wax paper. Dip the muffin tops in the glaze or drizzle the glaze over the muffins in a decorative pattern. Let dry.
If you make these orange and poppy seed muffins, please rate the recipe or leave a comment here. Or share a pic with me on Instagram!
Check out some other uglyducklingbakery breakfast and brunch recipes:
bacon kale frittata
orange zest French toast
peanut butter waffles or Nutella waffles
blackberry lemon loaf
granola (a great topping for yogurt)
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