Orange poppyseed muffins
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!
Servings: 12 people
Calories: 261kcal
Equipment
- 1 microplane for zesting
- 1 whisk
- 1 standard sized muffin tin
- 12 cupcake/muffin liners
Ingredients
- 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
Instructions
- 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!
Nutrition
Serving: 12muffins | Calories: 261kcal | Carbohydrates: 45.3g | Protein: 3.6g | Fat: 8g | Saturated Fat: 4.2g | Cholesterol: 44mg | Sodium: 109mg | Potassium: 157mg | Fiber: 0.8g | Sugar: 15g | Calcium: 89mg | Iron: 1mg