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.

Course Breakfast

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 15

Cook Time 20

Cooling + Glazing time (estimated) 30

Total Time 1 5

Servings muffins

Calories 271kcal

Author Toni Dash

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