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an unwrapped orange and poppy seed muffin sits on it's wrapper surrounded by more muffins, a stack of white plates, and cut oranges.
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5 from 16 votes

📖 Orange and Poppy Seed Muffins

These orange poppy seed muffins are light, fluffy, moist, and the perfect amount of sweet… an all around great muffin! A wonderful option for breakfast, brunch, or snacking.
Prep Time13 minutes
Cook Time17 minutes
Total Time30 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 12 Muffins
Calories: 217kcal
Author: Meredith

Ingredients

  • ¼ C 2% milk (whole milk is ok too)
  • 2 tablespoon poppy seeds
  • ½ C unsalted butter
  • 1 large egg
  • ½ C vanilla Greek yogurt
  • ¼ C fresh-squeezed orange juice (approx. the juice of 1 medium orange)
  • 1 tablespoon orange zest (approx. from 1 medium orange)
  • ¾ C honey
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 + ¾ C all-purpose flour

Instructions

  • 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.

Notes

*Note: Do not overmix the batter. To get light and fluffy muffins, mix your batter until just combined. This is sometimes described as being to the point where the dry ingredients are moistened. A few lumps in your batter are ok! Overmixing will result in dense muffins.
 
*This recipe can be made into mini muffins if desired. Scoop batter into prepared mini muffin tins and bake for 11-13 minutes, until lightly golden and a toothpick comes out clean. This will yield ~ 36 mini muffins.
 
*Optional toppings: sprinkle with turbinado sugar before baking or add a glaze once baked and cooled.
  • To make a simple glaze for your muffins, whisk together 1 cup of powdered sugar with 2-3 teaspoons of liquid until a smooth glaze is formed. Drizzle over cooled muffins.
    • Using water with a tiny splash of vanilla makes a quick vanilla glaze.
    • For an orange glaze, use fresh-squeezed orange juice. Option to add some orange zest into your glaze if desired (½-1 teaspoon would work well, but adjust the amount to your taste).
    • If a lemon glaze is desired, use fresh-squeezed lemon juice. Option to add in some lemon zest if desired.

Nutrition

Calories: 217kcal | Carbohydrates: 33g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 170mg | Potassium: 67mg | Fiber: 1g | Sugar: 18g | Vitamin A: 274IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 1mg