In a small bowl (or liquid measuring cup), combine the milk and poppy seeds and allow to soak while you mix together your muffin batter.
After setting up your poppy seeds to soak, preheat the oven to 400°F. Prepare muffin tins by either lining with cupcake liners or spraying with non-stick cooking spray. Set aside.
Whisk together the melted butter, honey, egg, yogurt, and fresh squeezed orange juice. Once combined, stir in the pre-soaked poppy seeds.
Slowly whisk in the orange zest, salt, baking soda, and flour. Stir until just combined, DO NOT overmix your batter (a few lumps are ok!).
Divide batter between 12 standard sized muffin tins, filling the tins about â…” full.
Bake muffins for 17-20 minutes until a toothpick inserted into the center comes out clean (ok to have a few crumbs).
Allow muffins to cool in the muffin tins for a few minutes and then move them to a wire rack to cool completely.
Enjoy orange and poppy seed muffins warm or cold. Option to slather with butter, honey, jam, or whatever else you enjoy!
Store completely cooled muffins in an air-tight container. They can be stored at room temperature for up to 3 days, or in the fridge for up to 1 week.