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Orange and Poppy Seed Muffins
5 from 6 votes

Orange and Poppy Seed Muffins

This orange and poppy seed muffin recipe is quick and easy to make. With three forms of orange plus those poppy seeds, you'll have muffins that are aromatic, soft, and sweet.

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 12 muffins
Calories: 208 kcal
Course: Breakfast
Cuisine: International

Ingredients

Orange and poppy seed muffins
  • 1 tick unsalted butter plus additional if greasing the muffin tin, melted and cooled, 8 tablespoons or 113 grams or 4 ounces
  • 2 cups all-purpose flour bleached, (250 grams or 8.8 ounces
  • ½ cup granulated sugar 100 grams or 3.5 ounces
  • ¼ cup poppy seeds
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • orange two small or one medium, finely zested and juiced
  • ¾ cup whole milk plus a little more or less to total 1 cup of liquid
  • 2 egg large
  • 1 teaspoon Grand Marnier or other orange liqueur
Orange glaze (optional)
  • 1 cup confectioners sugar 120 grams or 4 ounces
  • 1 tablespoon orange juice
  • 1 teaspoon vanilla extract

Instructions

Orange and poppy seed muffins
    Cup of Yum
  1. Preheat the oven to 375°F. Lightly butter a 12 cup standard muffin tin or line it with muffin liners.
  2. In a medium to large sized bowl, whisk together the flour, sugar, poppy seeds, baking powder, salt, baking soda, and orange zest, breaking up any clumps of orange zest.
  3. Add the orange juice to a 2 cup measuring cup. You should have about ¼ cup.
  4. Add the milk to this same measuring cup to total 1 cup (8 ounces).
  5. Add the eggs and orange liqueur to the measuring cup and whisk until uniform in color.
  6. Add the cooled butter and wet ingredients to the bowl with the dry ingredients and mix them together gently just until there are no more pockets of dry ingredients. Do not overmix the batter.
  7. Use a large cookie scoop or ¼ cup measure to fill the muffin tin about three-quarters full.
  8. Bake for 18 to 20 minutes, until the tops of the muffins have begun to turn golden and a toothpick inserted into the center of one comes out clean.
  9. Cool the muffins in the muffin tin for 5 minutes, then let them finish cooling on a cooling rack.
  10. These orange and poppy seed muffins can be stored in an air tight container at room temperature for 3 to 5 days. Once cool, muffins can be frozen (without the glaze) in a freezer bag for 3 to 6 months.
Optional orange glaze
  1. Put the confectioners sugar in a small bowl and add the orange juice and vanilla and whisk together.
  2. For drizzling over muffins, you may need to add water, a teaspoon at a time, to get to a pourable consistency.
  3. Put the cooled muffins on a baking rack over a baking sheet or piece of wax paper. Dip the muffin tops in the glaze or drizzle the glaze over the muffins in a decorative pattern. Let dry.

Notes

  • These easy orange poppy seed muffins are made with ingredients you likely already have in your pantry.
  • Store-bought orange juice can be substituted for fresh orange juice. Just strain out any pulp.
  • If you've had those poppy seeds in your pantry a while, please check to make sure they aren't rancid before using them.
  • Vanilla can be substituted for the Grand Marnier and has approximately the same alcohol content.
  • It's important to mix muffin batters only enough until the dry ingredient are incorporated. Over-mixing can result in gluten development and tough muffins.
  • Unglazed orange and poppy seed muffins can be frozen in a freezer bag for 3 to 6 months.
  • Use this base muffin formula to create your own muffin recipes!

Nutrition Information

Calories 208kcal (10%) Carbohydrates 26g (9%) Protein 4g (8%) Fat 10g (15%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 3g (15%) Trans Fat 1g (50%) Cholesterol 49mg (16%) Sodium 209mg (9%) Potassium 70mg (1%) Fiber 1g (4%) Sugar 9g (18%) Vitamin A 300IU (6%) Vitamin C 1mg (1%) Calcium 96mg (10%) Iron 1mg (6%)

Nutrition Facts

Serving: 12 muffins

Amount Per Serving

Calories 208

% Daily Value*

Calories 208kcal 10%
Carbohydrates 26g 9%
Protein 4g 8%
Fat 10g 15%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 1g 50%
Cholesterol 49mg 16%
Sodium 209mg 9%
Potassium 70mg 1%
Fiber 1g 4%
Sugar 9g 18%
Vitamin A 300IU 6%
Vitamin C 1mg 1%
Calcium 96mg 10%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.