Orange and Poppy Seed Muffins
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This orange and poppy seed muffin recipe is quick and easy to make. With three forms of orange plus those poppy seeds, you'll have muffins that are aromatic, soft, and sweet.
Servings: 12 muffins
Calories: 208kcal
Equipment
- 1 Standard muffin tin
- 1 fine grater for zesting the orange
Ingredients
Orange and poppy seed muffins
- 1 stick (8 tablespoons or 113 grams or 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 (100 grams 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
Instructions
Orange and poppy seed muffins
- Preheat the oven to 375°F. Lightly butter a 12 cup standard muffin tin or line it with muffin liners.1 stick (8 tablespoons or 113 grams or 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, ½ cup (100 grams 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
- Add the orange juice to a 2 cup measuring cup. You should have about ¼ 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).¾ 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 the batter.1 stick (8 tablespoons or 113 grams or 4 ounces) unsalted butter, melted and cooled
- Use a large cookie scoop or ¼ cup measure to fill the muffin tin about three-quarters 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.
Notes
These easy orange poppy seed muffins are made with ingredients you likely already have in your pantry.
Store-bought orange juice can be substituted for fresh orange juice. Just strain out any pulp.
If you've had those poppy seeds in your pantry a while, please check to make sure they aren't rancid before using them.
Vanilla can be substituted for the Grand Marnier and has approximately the same alcohol content.
It's important to mix muffin batters only enough until the dry ingredient are incorporated. Over-mixing can result in gluten development and tough muffins.
Unglazed orange and poppy seed muffins can be frozen in a freezer bag for 3 to 6 months.
Use this base muffin formula to create your own muffin recipes!
Nutrition
Calories: 208kcal | Carbohydrates: 26g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 209mg | Potassium: 70mg | Fiber: 1g | Sugar: 9g | Vitamin A: 300IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 1mg