Orange Poppy Seed Muffins Light
Brighten up your mornings with these deliciously moist and fluffy Orange Poppy Seed Muffins Light—a refreshing twist on the classic breakfast treat! Bursting with the zesty aroma of fresh orange zest and juice, these muffins are speckled with crunchy poppy seeds for a delightful texture in every bite. Made with a lighter blend of Greek yogurt, olive oil, and just the right amount of sugar, they strike the perfect balance between indulgence and wholesome satisfaction. Ready in under 30 minutes with minimal effort, these muffins are perfect for busy mornings, afternoon snacks, or any time you crave a citrusy pick-me-up. Whether served warm or at room temperature, they’re a healthier, flavorful treat the whole family will love. Suitable for meal prepping, they also stay fresh for days—if they last that long!
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Recipe Information
Ingredients
- 190 grams All-purpose flour
- 80 grams Granulated sugar
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 1.5 tablespoons Poppy seeds
- 1 tablespoon Fresh orange zest
- 120 milliliters Fresh orange juice
- 120 grams Plain Greek yogurt
- 1 large Egg
- 60 milliliters Olive oil (or light vegetable oil)
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cavity muffin tin with paper liners or lightly grease each cavity with cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, poppy seeds, and orange zest until evenly combined.
In another medium bowl, whisk together the orange juice, Greek yogurt, egg, olive oil, and vanilla extract until smooth and well incorporated.
Pour the wet ingredients into the bowl of dry ingredients and gently stir until just combined. Be careful not to overmix; it’s okay if a few streaks of flour remain.
Evenly divide the batter among the muffin tin cavities, filling each about two-thirds full.
Bake in the preheated oven for 16–18 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
Remove the muffins from the oven and let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
1863 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.2 g | 100% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 232 mg | 77% | |
| Sodium | 1420 mg | 62% | |
| Total Carbohydrate | 251.1 g | 91% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 95.7 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 403 mg | 31% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 780 mg | 17% | |
*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.
