Orange Poppy Muffins
Brighten up your morning with these zesty and satisfying Orange Poppy Muffins! Bursting with the tangy sweetness of freshly squeezed orange juice and fragrant orange zest, these muffins are speckled with nutty poppy seeds for a delightful crunch in every bite. Perfectly moist and fluffy, thanks to a harmonious blend of milk, melted butter, and a hint of vanilla, these easy-to-make muffins come together in just 35 minutes. Whether you're looking to elevate your breakfast game, serve a treat with afternoon tea, or whip up a portable snack, these citrus-infused delights are sure to please. Make a batch of these crowd-pleasing muffins and enjoy a bakery-style treat at home!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3/4 cup Granulated sugar
- 2 teaspoons Baking powder
- 1/2 teaspoon Salt
- 2 tablespoons Poppy seeds
- 1 tablespoon Orange zest
- 1/2 cup Orange juice (freshly squeezed)
- 1/2 cup Milk
- 1/3 cup Unsalted butter (melted and slightly cooled)
- 1 Egg
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly with non-stick cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and poppy seeds until well combined.
Add the orange zest to the dry ingredients and stir to evenly distribute the zest.
In a medium bowl, whisk together the orange juice, milk, melted butter, egg, and vanilla extract until the mixture is smooth and uniform.
Create a well in the center of the dry ingredients and pour the wet ingredients into the well.
Using a spatula, gently fold the wet ingredients into the dry ingredients just until combined. Do not overmix; the batter will be slightly lumpy.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftover muffins in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.8 g | 109% | |
| Saturated Fat | 45.7 g | 228% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 2238 mg | 97% | |
| Total Carbohydrate | 364.6 g | 133% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 168.1 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 506 mg | 39% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 932 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
