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    Home » Recipes » Breakfast » Easy Orange Poppy Seed Muffin recipe

    LAST UPDATED: September 28, 2023 • FIRST PUBLISHED: July 12, 2023 By Toni Dash 8 Comments

    Easy Orange Poppy Seed Muffin recipe

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    orange poppy seed muffins in a stack.

    Homemade Orange Poppy Seed Muffins with a simple orange glaze are perfect with a cup of coffee to start the day! The subtle orange flavors and sweet glaze on the muffin tops makes these a family favorite. Easy recipe.

    orange poppy seed muffins in a stack.
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    orange poppy seed muffins in a stack.

    You’ve had classic lemon poppy seed muffins. Now it’s time to change it up with these orange muffins. These moist muffins have the same nutty flavor from the poppy seeds with a softer citrus flavor. Great for breakfast, a coffee break or a sweet treat. 

    Jump to:
    • Recipe Ingredients Notes
    • To to Make it
    • Variations
    • Pro Tips
    • How to Store
    • Frequently Asked Questions
    • More recipes you’ll love!
    • Recipe

    Recipe Ingredients Notes

    orange poppy seed muffins labelled ingredients.
    • Self rising flour. This type of flour has the rising agent included so you won’t need to add baking powder or baking soda. If you want to make your own self rising flour combine 2 cups of all purpose flour (regular or gluten-free measure-for-measure flour blend) and 2 teaspoons of baking powder.
    • Granulated sugar. White sugar sweetens the orange poppyseed muffins perfectly. They are not overly sweet.
    • Poppy seeds. These tiny black seeds can be found with the spices in your grocery store.
    • Milk. We used whole milk (dairy) for the fat content. Any milk should work though we have only tested whole milk.
    • Canola oil. Canola oil or vegetable oil can be used. It makes the muffins moist and soft without being greasy.
    • Orange juice. Use freshly squeezed orange juice for best flavor. You’ll add 1/4 cup to the muffins and 1.5 tablespoons in the glaze.
    • Egg. One large egg.
    • Vanilla extract. Gives a homey flavor to the muffins.
    • Orange zest. Use the zest from one orange. See notes about zesting under Pro Tips below.
    • Powdered sugar. Confectioner’s sugar is used to make the glaze.
    orange poppy seed muffin with drizzled glaze.

    To to Make it

     STEP 1. Preparation

    Preheat oven to 350°F (180°c). Line a 12 cavity muffin tin (or muffin tins) with paper baking liners, or spray with non-stick cooking spray.

    orange poppy seed muffins recipe steps 1-4.

    STEP 2. Make the batter

    In a large mixing bowl combine the self rising flour, sugar and poppy seeds. Stir until well combined and set aside (photos 1-2).

    In a second medium bowl combine the milk, oil, orange juice, egg, vanilla extract and orange zest (photo 3). Mix until well combined (photo 4).

    Pour the wet ingredients into the bowl with the dry ingredients (photo 5). Stir until just combined (photo 6). Do not overmix.

    orange poppy seed muffins recipe steps 5-8.

    STEP 3. Scoop and Bake

    Divide the batter evenly between the 12 muffin cups (note they will be almost filled to the top)(photo 7).

    Bake for 20 minutes, or until turning golden and cooked through. A toothpick inserted into the center of a muffin should come out with no crumbs (photo 8).

    STEP 4. Cool

    Allow the homemade muffins to cool for 10 minutes in the muffin pan, before transferring to a cooling wire rack to cool completely.

    orange poppy seed muffins recipe steps 9-12.

    STEP 5. Glaze (optional)

    This glaze is optional but really does finish the muffins with just a bit more sweetness.

    In a small bowl add the powdered sugar and 1.5 tablespoons of orange juice (photo 9). Stir to combine (photos 10-11). You’ll need just enough juice to make a glaze of drizzling consistency (you may need to use more or less than the 1.5 tablespoon of juice).

    Drizzle the glaze over the cooled muffins (photo 12). Allow to set for a few minutes before serving.

    orange poppy seed muffin on white plate.

    Variations

    • Want even more orange flavor? Add 1/2 teaspoon of orange extract to the muffin batter.
    • ​Leave off the glaze. The glaze on these muffins is completely optional, and the muffins are just as good without it.
    • ​Add chocolate chips. For something different, try adding 1/2 cup of white or milk chocolate chips to the batter, either alongside or in place of the poppy seeds.
    • Use butter instead of oil. The oil makes the muffins very moist without being heavy. But if you prefer or need to use butter substitute with 1/2 cup melted unsalted butter.

    Pro Tips

    • Zesting the orange. When zesting the orange, be sure to only zest the orange layer of the skin. Avoid zesting the white layer, as this layer can be quite bitter.
    • Do not over-mix the batter. Mixing the batter until the ingredients are only just combined results in light and fluffy muffins.
    • Use a scoop. I use a large cookie scoop or ice cream scoop to add the batter to the muffin liners. It’s faster and less messy.
    • How to know they are done. The muffins are cooked through when an inserted skewer or toothpick comes out without any wet batter attached.
    • Glazing tip. Place the wire rack over a sheet of parchment paper before glazing. Excess glaze will drip down onto the paper for easy clean up.

    How to Store

    Store muffins in an airtight container at room temperature for up to 3 days. Line the container with a paper towels to absorb any excess moisture.

    How to freeze:  Allow the muffins to cool completely. Freeze in an airtight container or zipper top freezer bag for up to 3 months. Thaw in the refrigerator and warm before serving for best flavor.

    Frequently Asked Questions

    Can I use bottled orange juice instead of freshly squeezed?

    Fresh orange juice is best in the muffins, but bottled can be used if needed.

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    Recipe

    Orange Poppy Seed Muffins

    Made with real oranges and a sprinkling of poppy seeds, these muffins are perfect for a quick breakfast or a delightful snack that will put a smile on your face.
    5 from 57 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Breakfast
    Cuisine: American
    Diet: Gluten Free, Vegetarian
    Prep Time: 15 minutes minutes
    Cook Time: 20 minutes minutes
    Cooling + Glazing time (estimated): 30 minutes minutes
    Total Time: 1 hour hour 5 minutes minutes
    Servings: 12 muffins
    Calories: 271kcal
    Author: Toni Dash
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    Equipment

    muffin tin

    Ingredients

    Muffins

    • 2 cups self rising flour (regular or gluten-free measure-for-measure flour blend) see NOTES to make your own
    • 1 cup granulated sugar
    • 2 tablespoons poppy seeds
    • 1 cup whole milk
    • 1/2 cup canola oil
    • 1/4 cup orange juice
    • 1 large egg
    • 1 teaspoon vanilla extract
    • zest from 1 orange

    Glaze

    • 1/2 cup powdered sugar
    • 1.5 tablespoons orange juice

    Instructions

    • Preheat oven to 350°F (180°c). Line a 12 cavity muffin pan with paper liners, or spray with non-stick cooking spray.
    • In a large mixing bowl combine the self rising flour, sugar and poppy seeds. Stir until well combined.
      2 cups self rising flour (regular or gluten-free measure-for-measure flour blend), 1 cup granulated sugar, 2 tablespoons poppy seeds
    • To another mixing bowl add the milk, oil, orange juice, egg, vanilla extract and orange zest. Mix until well combined.
      1 cup whole milk, 1/2 cup canola oil, 1/4 cup orange juice, 1 large egg, 1 teaspoon vanilla extract, zest from 1 orange
    • Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined. DO NOT OVERMIX.
    • Divide the batter evenly between the prepared muffin cavities (they will each be almost full to the top).
      Bake for 20 minutes, or until a toothpick inserted into the center comes out clean and the muffins are turning golden and cooked through.
    • Allow to cool for 10 minutes in the muffin tin before transferring to a cooling rack. Allow to cool completely.
    • TO MAKE THE GLAZE: add the powdered sugar to a small bowl. Stir in 1.5 tablespoons of orange juice. You'll need just enough juice to make a glaze of drizzling consistency (you may need to use more or less than the 1.5 tablespoon of juice).
      1/2 cup powdered sugar, 1.5 tablespoons orange juice
    • Drizzle the glaze over the cooled muffins. Allow to set for a few minutes before serving.

    Notes

    How to make homemade self rising flour
    Regular all purpose flour or gluten-free measure-for-measure flour can be used. Combine 2 cups flour with 2 teaspoons baking powder. Mix well.
    How to Store
    Store muffins in an airtight container at room temperature for up to 3 days. Line the container with a paper towels to absorb any excess moisture.
    How to freeze:  Allow the muffins to cool completely. Freeze in an airtight container or zipper top freezer bag for up to 3 months. Thaw in the refrigerator and warm before serving for best flavor.
     

    Nutrition

    Calories: 271kcal | Carbohydrates: 39g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 16mg | Sodium: 14mg | Potassium: 81mg | Fiber: 1g | Sugar: 23g | Vitamin A: 66IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 0.4mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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    Reader Interactions

    Comments

    1. Gina says

      July 12, 2023 at 9:20 pm

      5 stars
      I love pairing these orange poppy seed muffins to my all time fav tea! It was a perfect combo!

      Reply
    2. Kristyn says

      July 12, 2023 at 5:10 pm

      5 stars
      These are a delicious change from lemon! Love the burst of orange flavor!

      Reply
    3. Allyson Zea says

      July 12, 2023 at 12:58 pm

      5 stars
      My kids absolutely love these! Thank you for the easy recipe!

      Reply
    4. Kathleen says

      July 12, 2023 at 9:37 am

      5 stars
      Orange is such a bright and refreshing change for a poppyseed muffin. These were really good and easy to make.

      Reply
    5. Ali says

      July 12, 2023 at 9:14 am

      5 stars
      These orange poppy seed muffins turned out perfectly! They are great for grabbing a quick breakfast on the go.

      Reply
    6. Cara Campbell says

      July 12, 2023 at 9:01 am

      5 stars
      So good – the citrus flavor really came through! Perfect with a cup of coffee!

      Reply
    7. TAYLER ROSS says

      July 12, 2023 at 8:18 am

      5 stars
      I love lemon and poppy seeds, so when I saw these orange muffins I knew I needed to try them! I made a batch this morning and they were incredible!

      Reply
    8. Ned says

      July 12, 2023 at 8:04 am

      5 stars
      Such an awesome recipe! I loved the addition of the orange juice. Thank you so much!

      Reply

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