Orange poppyseed muffins are like the sister of lemon poppyseed muffins! They’re bursting with zesty orange flavor and couldn’t be more tender in texture! To top it off, they’re dunked in a simple orange glaze and perfect to make for citrus season!
Why I love these poppyseed muffins:
To me, muffins are like mini cakes that don’t need to be decorated! They’re already in individual portions and are much faster to bake than a regular cake! Not only that, they make for a quick breakfast on the go, easy snack, or delicious treat to bring to any gathering! There’s truly nothing to not like about them!
What are poppy seeds?
Poppy seeds are tiny, black, kidney shaped seeds that come from the poppy plant. They’re rich in magnesium, calcium and fiber and have a slight nutty taste. They can be added to baked good like these poppyseed orange muffins for an irresistible crunch and boost of nutrients!
Ingredients you’ll need for these easy orange poppyseed muffins:
- Poppy seeds: You can find them in the spice aisle in your local grocery store.
- Whole milk: I prefer whole milk over skim because it makes more a richer baked good.
- Granulated sugar: Added for sweetness.
- Orange zest: Orange zest adds tons of orange flavor without changing the texture of the muffins.
- Butter: Butter assists in leavening and results in light and fluffy muffins.
- Eggs: Eggs provide leavening and binding in the muffins.
- Fresh orange juice: To level up the orange flavor!
- Vanilla extract: For extra flavor and richness! Vanilla paste can be substituted as well.
- All-purpose flour: Provides structure for the muffins.
- Baking powder: Helps the batter rise while baking.
- Baking soda: Helps the batter rise while baking.
For the glaze:
- Powdered sugar: This is the best sugar for a glaze because of the way it dissolve!
- Fresh orange juice: Orange juice will add flavor and dissolve the powdered sugar.
How to make the best orange poppyseed muffins:
Make the batter: This is a one bowl recipe which means you can combine the wet ingredients, then sprinkle the dry ingredients right on top and mix to combine! Easy as that!
Fill your muffin tin: I recommend lining the muffin pan with cupcake/muffin liners and then filling them with the batter. Each one will be filled nearly to the top and you’ll be left with 12 perfect muffins!
Bake: These bake at a high temperature for less time. This helps the muffins puff up and get those pretty bakery style muffin tops we all know and love! Be sure to test your muffins with a toothpick for doneness before removing from the oven!
Glaze: The glaze is simple- just powdered sugar and orange juice. The key here is letting the muffins cool completely before glazing to avoid the glaze melting right off!
When glazing, you can either dunk the tops of each muffin into the orange glaze like I did, or you can take a spoon and drizzle it over the surface of each muffin too. I like the look of sprinkling a little orange zest on top of the glaze but it is completely optional so do whatever your heart desires!
My top tips for perfect poppyseed muffins every time:
- Soak the poppy seeds: soaking the poppy seeds is a vital step in any good poppyseed muffin recipe! It ensures that the tough outer coating on the poppy seeds dissolves, so they soften up a bit and release more of their flavor!
- Rub the sugar and fresh orange zest together to release the natural oils from the zest and amp up the orange flavor!
- Don’t overmix the batter! Just fold in the dry ingredients until there is no visible flour remaining. This ensures the muffins won’t be tough or dry after baking.
- Use cupcake/muffin liners in your pan. I like using these because it makes removing the muffins a breeze once they’re baked!
- Every oven is different, so I recommend testing your muffins for doneness with a toothpick after 15 minutes in the oven. If it comes out clean, they’re done! If not, continue checking them every 2 minutes until the toothpick comes out clean.
- Adjust the glaze proportions to your preference! If you want a glaze that’s thick, add a little more powdered sugar. If you want a glaze that’s thinner, squeeze in a bit more orange juice.
I recommend using fresh orange juice to avoid having muffins that are overly sweet since most store-bought orange juices contain added sugar. You’ll need fresh oranges for the zest anyway so fresh is best here!
Sure! Lemon and poppyseed is a classic flavor combination. It’ll be delicious!
Adjust the glaze proportions to your preference! If you want a glaze that’s thick, add a little more powdered sugar. If you want a glaze that’s thinner, squeeze in a bit more orange juice.
Sure! Just use a mini muffin pan rather than standard size and bake for less time. I’d start checking them for doneness around 10 minutes.
Muffins are always best enjoyed day of, but you can store leftover poppyseed muffins in an airtight container for up to 4 days to prevent them from drying out.
Orange poppyseed muffins
- 1 microplane for zesting
- 1 whisk
- 1 standard sized muffin tin
- 12 cupcake/muffin liners
- 3 tbsp poppy seeds
- 1/2 cup whole milk
- 3/4 cup granulated sugar
- 1 tbsp orange zest from 1 orange
- 6 tbsp butter melted
- 2 eggs
- 1/4 cup fresh orange juice from 2 oranges
- 2 tsp vanilla extract
- 1 3/4 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
For the glaze:
- 1 1/4 cup powdered sugar
- 2 tbsp fresh orange juice from about 1/2 an orange
- In a medium mixing bowl, combine the poppy seeds and milk. Let sit for 30 minutes.
- Preheat your oven to 375 degrees F and prep your muffin tin with liners. Set aside.
- In a large mixing bowl, combine the sugar and orange zest. Using your fingertips, rub the zest into the sugar to help release the natural oils in the zest.
- Pour in the melted butter, crack in the eggs, add the poppy seed and milk mixture, fresh orange juice and vanilla extract. Whisk to combine.
- Once mixed, sprinkle in the flour, baking powder and baking soda. Fold together until there is no visible flour remaining.
- Evenly portion the batter between the cavities of the muffin tin and bake for 15-18 minutes.
- While they bake, whisk together powdered sugar and fresh orange juice for the glaze.
- Once the muffins have cooled, glaze them and top with a little extra orange zest!
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