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!
Orange Poppy Seed Muffins
- 3 tablespoons poppy seeds
- 1/2 cup whole milk
- 1 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon grated orange zest
- 2 large eggs
- 3/4 cup granulated sugar
- 6 tablespoons unsalted butter melted
- 1/2 cup plus 1 tablespoon fresh squeezed orange juice
- 1/2 cup confectioners’ sugar
Preheat oven to 400° F. Spray mini muffin pan cups with nonstick spray or line them with paper liners (you can also use a regular sized muffin pan).
In a small bowl, combine the poppy seeds and milk and let stand for 20 minutes.
In another bowl, whisk together the flour, baking powder, baking soda, salt, and orange zest. Set aside.
By Hand: In a bowl, whisk the eggs until blended. Add the granulated sugar, butter, 1/4 cup orange juice, and milk-poppy seed mixture. Stir until smooth. Add to the dry ingredients and stir with a rubber spatula just until moistened. By Mixer: In a large bowl, beat the eggs on low speed until blended. Add the granulated sugar, butter, 1/4 cup orange juice, and milk-poppy seed mixture. Beat on low speed until combined. Add the dry ingredients and mix just until moistened.
Spoon the batter into the prepared muffin cups, filling each cup about three-fourths full. Bake until a toothpick inserted into the center of a muffin comes out clean, 12-14 minutes (15-18 minutes for regular size muffins). Let cool in the pan for 2 minutes, then transfer to a cooling rack to cool completely.
To make the glaze, in a small bowl, stir together the orange juice and confectioners' sugar until smooth. Drizzle over the tops of the muffins and serve. Store in an airtight container at room temperature for up to 2 days.
Recipe adapted from Williams Sonoma Essentials of Baking Cookbook