My family is a big fan of poppy seed muffins. Growing up, my brother, sister, and I would enjoy the breakfast treat my mom would make from scratch or sometimes from the muffin mix box. Poppy seeds have since become easier to find in stores so I decided to make some muffins from scratch.
Now typically poppy seed muffins are lemon flavored, and that is what I intended to make, but there were absolutely no lemons in my house. Sure I could go to the store, but anyone who lives in the US knows that winter storm Hercules just hit the Northeast. I was not about to venture to the store in heavy snow fall, gusty winds, and single digit temperatures. Yet I was still determined to bake these muffins.
I was flipping through cookbooks when I found a recipe for orange poppy seed muffins. I thought, “orange has the citrus element I’m looking for and I bet it will add a tangy flavor as well.” So I quickly checked the fruit basket to find some oranges and set in on this new found recipe. The muffins turned out just as expected—fluffy, warm, and tangy—delightful alternative to the traditional lemon poppy seed muffins.
A shout out to my godmommy Ginger who gave me this cookbook for Christmas. There will be more recipes coming from here soon!
Recipe adapted from Williams Sonoma Essentials of Baking Cookbook