Orange poppy seed muffins are easy to make from scratch. This easy recipe makes fluffy, moist muffins bursting with citrusy flavor!
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.
Citrus poppy seed muffins
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. The next natural ingredient for citrus flavored muffins would be orange.
Lucky for me, the Williams Sonoma cookbook my godmother bought me for Christmas listed a recipe for orange poppy seed muffins. It was meant to be. Orange has the citrus element that wakes you up in the morning and it adds a tangy flavor as well.
To enhance the orange flavor in the muffins, the recipe calls for orange zest and freshly squeezed orange juice. The two together guarantee a citrus flavored breakfast treat.
Why soak poppy seeds in milk
A key step to any recipe that calls for poppy seeds is to soak them in liquid. In this recipe (and many baking recipes that call for poppy seeds), soak them in milk.
Poppy seeds have a tough outer coating and the flavor lies within. By soaking the poppy seeds, they soften up a bit and release their unique taste in the milk and, as a result, the batter. The flavor becomes even more pronounced in the oven!
Baking recipes using poppy seed
If you like using poppy seed in your baking (or perhaps you have some left over from this recipe), try these baked goods using the unique ingredient!
- Glazed Lemon Poppy Seed Bread
- Lemon Poppy Seed Cookies
- Poppy Seed Bundt Cake
- Blueberry Poppy Seed Squares
Orange Poppy Seed Muffins
Orange poppy seed muffins are easy to make from scratch. This easy recipe makes fluffy, moist muffins bursting with citrusy flavor.
- 3 tablespoons (25 g) poppy seeds
- 1/2 cup whole milk
- 1 3/4 cup (218 g) 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 (150 g) granulated sugar
- 6 tablespoons (85 g) unsalted butter, melted
- 1/4 cup fresh squeezed orange juice (pulp removed)
Preheat oven to 400° F. Line a standard size muffin pan with paper liners.
In a small bowl, combine the poppy seeds and milk and let stand for 20 minutes.
In a separate medium bowl, whisk together the flour, baking powder, baking soda, salt, and orange zest. Set aside.
In a large bowl, whisk the eggs until blended. Add the granulated sugar, butter, orange juice, and milk-poppy seed mixture. Use a rubber spatula to stir until smooth. Add to the dry ingredients and stir just until ingredients are moist and no flour pockets appear in the batter (avoid over mixing).
Spoon the batter into the prepared muffin cups, filling each cup about three-fourths full1. Bake for 18 minutes or until a toothpick inserted into the center of a muffin comes out clean or with little crumbs. Let muffins cool in the pan for 2 minutes, then transfer to a cooling rack to cool completely.
- I like to use an ice cream scoop for this step. It scoops the perfect amount of batter for each muffin.
- Store muffins in an airtight container at room temperature for up to 3 days.
- To make mini muffins, bake 12 minutes. Yields 36 mini muffins.
- Glaze: To make the glaze, in a small bowl, stir together the 1/4 cup orange juice and 1/2 cup confectioners' sugar until smooth. Drizzle over the tops of the muffins and serve.
Recipe adapted from Williams Sonoma Essentials of Baking Cookbook