Orange Poppy Seed Muffins
Bright, moist, and tender, these Orange Poppy Seed Muffins combine zesty citrus flavor with nutty poppy seeds for a quick, wholesome breakfast or snack. High in fiber, protein, and good fats, they’re easy to make, naturally light, and perfect for everyday enjoyment.
Equipment
- 1 standard muffin pan
- 12 paper muffin liners
- 1 small bowl
- 1 Medium mixing bowl
- 1 large mixing bowl
- Whisk
- Rubber spatula
- Measuring Cups and Spoons
- Cooling rack
Ingredients
- 3 tablespoons poppy seeds
- ½ cup whole milk room temperature
- 1¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon orange zest
- 2 large eggs room temperature
- ¾ cup granulated sugar
- 6 tablespoons unsalted butter melted
- ¼ cup fresh orange juice pulp removed
Instructions
- Preheat And Prepare Pan: Preheat your oven to 400°F (200°C). Proper preheating ensures muffins rise evenly and bake to a golden color. Line a standard 12-cup muffin pan with paper liners to prevent sticking and make removal easy. For extra insurance, lightly spray the liners with nonstick cooking spray.
- Bloom The Poppy Seeds: In a small bowl, combine 3 tablespoons of poppy seeds with ½ cup of whole milk at room temperature. Stir gently to ensure all seeds are submerged. Let the mixture sit for 20 minutes. Blooming softens the seeds and releases their nutty flavor while preventing them from absorbing moisture from the muffins during baking.
- Combine Dry Ingredients: In a medium bowl, whisk together 1¾ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, and 1 tablespoon grated orange zest. Thorough whisking ensures even distribution of leavening agents and zest, contributing to consistent rising and bright citrus flavor in each muffin.
- Blend Wet Ingredients: In a large bowl, whisk 2 large eggs until smooth and slightly frothy. Add ¾ cup granulated sugar and whisk until lightly thickened. Stir in 6 tablespoons melted unsalted butter, ¼ cup fresh orange juice (with pulp removed), and the milk-poppy seed mixture. Use a rubber spatula to fold until smooth and glossy, being careful not to overmix.
- Incorporate Dry Ingredients: Add the dry flour mixture to the wet ingredients in two parts, folding gently with a rubber spatula after each addition. Mix only until the flour disappears; small streaks are fine. Avoid overmixing to keep muffins tender and light, as excessive mixing can develop gluten and make them dense.
- Fill Muffin Cups: Spoon batter into the prepared muffin cups, filling each about three-fourths full. Using an ice cream scoop ensures uniform size, which promotes even baking. Tap the pan gently on the counter to release large air bubbles and help the batter settle.
- Bake To Perfection: Place the muffin pan in the preheated oven and bake for 18 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. Avoid overbaking, as this will dry the muffins. Adjust baking time slightly if using mini muffin tins.
- Cool And Remove From Pan: Allow muffins to cool in the pan for 2 minutes, then transfer them to a wire rack to cool completely. This prevents sogginess and ensures muffins hold their shape while cooling.
- Optional Glaze: For extra sweetness and a citrusy finish, combine ¼ cup fresh orange juice with ½ cup confectioners’ sugar in a small bowl. Whisk until smooth and drizzle over fully cooled muffins for a decorative and flavorful touch.
- Serve And Enjoy: Serve fresh muffins warm or at room temperature. They pair perfectly with coffee, tea, or fresh juice. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage. Enjoy as a breakfast treat, snack, or part of a brunch spread.
Notes
- Using an ice cream scoop ensures consistent muffin sizes, which promotes even baking.
- Letting poppy seeds bloom in milk for at least 20 minutes intensifies their nutty flavor and prevents them from drawing moisture from the muffins during baking.
- Always measure flour carefully; spoon it into a measuring cup and level off with a knife to avoid dense muffins.
- Avoid overmixing the batter; fold until just combined to keep muffins tender and fluffy.
- For mini muffins, reduce baking time to about 12 minutes; yields roughly 36 bite-sized muffins.
- Optional glaze adds extra citrus sweetness and visual appeal but can be skipped for a lower-sugar version.
