These citrusy Orange Poppy Seed Muffins will brighten up even the dreariest of days. Moist, fluffy, and popping with orange flavor, these orange muffins are a fantastic breakfast or afternoon snack.
Orange muffins are lovely to eat. They are a great muffin to heat them up and enjoy a warm, sweet muffin for breakfast, afternoon snack, or dessert. They’re especially great alongside a cup of hot tea!
For an extra orange-y snack, serve these with a small scoop of orange marmalade.
How to make Orange Poppy Seed Muffins
This recipe makes 12 standard sized Muffins
Ingredients:
- 1 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons poppy seeds
- 2 large eggs
- ¾ cup whole milk
- 3/4 cup granulated sugar
- 6 tablespoons melted unsalted butter
- 1 Teaspoon Boyajian Orange Oil
Directions:
- Preheat oven to 400° F. Line a standard size muffin pan with paper liners.
- In a medium bowl, blend flour, baking powder, baking soda, poppyseeds and salt,
- In a large bowl, whisk the eggs until blended. Add the granulated sugar, butter, milk and lemon oil. Use a rubber spatula to stir until smooth.
- Add the dry ingredients and stir until fully blended. (avoid over mixing).
- Spoon the batter into the prepared muffin cups, filling each cup about three-fourths full. Bake for 15-18 (Inserted toothpick test should be
- slightly crumbly) minutes Let muffins cool in the pan for 2 minutes, then transfer to a cooling rack to cool completely.
Orange Glaze
In a small bowl, stir together 1 Tablespoon of Orange Juice, 1/2 cup confectioners’ sugar and 2 drops Boyajian Orange Oil until smooth. Drizzle over the tops of cooled muffins.
Storage and Freezing Instructions
These muffins keep well in an airtight container or wrapped in saran wrap at room temperature for up to 5 days.
To freeze orange poppyseed muffins, wrap them tightly in saran wrap then place in a freezer safe bag. Freeze for up to 3 months. Thaw at room temperature overnight then serve as usual.
