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    Broken Oven Baking » Recipes » Donuts & Muffins

    Orange Poppy Seed Muffins with Glaze

    Published: Jan 16, 2023 by Kayla Burton · This post may contain affiliate links · Leave a Comment

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    Orange Poppy Seed Muffins Pin

    Orange Poppy Seed Muffins are jumbo, fluffy muffins bursting with citrus flavor and poppy seed crunch. These moist muffins are packed with orange juice, orange zest, and just the right amount of poppy seeds! Plus, I've included a sweet vanilla orange glaze that tastes like a creamsicle (optional, but highly recommended)!

    Jumbo orange poppy seed muffins with vanilla orange glaze.

    I love lemon poppy seed desserts, and I wanted to try a different citrus spin on the classic flavor combination. These orange and poppyseed muffins turned out amazing and are a great breakfast for a bright start to your day!

    Though oranges can usually be found year-round, they peak during the winter! This muffin recipe is the best way to make the most of these sweet citrus fruits. They definitely add a bit of sunshine to my gloomy Chicago winter days!

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Substitutions & Variations
    • Step by Step Instructions
    • Expert Baking Tips
    • Recipe FAQs
    • Storage
    • More Recipes You'll Love
    • 📖 Recipe

    Why You'll Love This Recipe

    • These easy orange and poppy seed muffins can be made from scratch in about 30 minutes!
    • They keep their fresh flavor in the freezer so you can save and enjoy them throughout the week.
    • It uses fresh orange juice and zest, giving the muffins delicious orange flavor in both the batter and the icing.
    • It's a fruity twist on the Costco poppy seed muffins and my very own Almond Poppy Seed Muffins recipe!

    Ingredients

    Ingredients needed to make orange poppy seed muffins.
    • Orange juice and zest are used throughout this recipe for lots of citrusy flavor. You'll need 1 or 2 oranges to get the right amount of juice and zest!
    • Poppy seeds add a nutty flavor and a bit of a crunch. You can find poppy seeds in the spice aisle of your grocery store or can order them online.
    • Buttermilk makes them fluffy and adds a slight tang.
    • Vegetable oil keeps these muffins moist throughout the week.
    • Baking powder and baking soda ensure a good rise for perfectly domed muffin tops.

    See recipe card below for a full list of ingredients and measurements.

    Substitutions & Variations

    • Swap in lemon for the orange for a classic lemon poppy seed version.
    • Feel free to leave the icing off if you prefer your muffins less sweet.
    • Substitute grapefruit in place of the orange for a more sophisticated flavor.
    • You can make these muffins regular or mini sized by switching the size of your muffin tin. Making smaller muffins will require less cook time. See the recipe card notes below for more details.

    This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

    Step by Step Instructions

    Whisking flour, sugar, salt, baking powder, and poppy seeds in a bowl.

    Step 1: In a large mixing bowl, whisk together the all purpose flour, granulated sugar, salt, baking powder, baking soda, and poppy seeds.

    Whisking eggs, vegetable oil, buttermilk, orange juice, and orange zest in a bowl.

    Step 2: In a medium bowl, combine the eggs, buttermilk, vegetable oil, orange zest, and juice.

    Orange poppy seed muffin batter in a bowl.

    Step 3: Fold the wet ingredients into the dry ingredients until just combined.

    A jumbo muffin pan filled with orange poppy seed batter.

    Step 4: Fill jumbo muffin liners with batter, and bake at 425°F for 6 minutes. Then reduce the heat to 375°F until the muffins are fully cooked. Transfer to a wire rack to cool.

    Whisking powdered sugar, milk, vanilla extract, and orange zest in a bowl.

    Step 5: To make the glaze, whisk orange zest, milk, vanilla extract, and powdered sugar until smooth.

    Drizzling vanilla orange icing on top of an orange poppy seed muffin.

    Step 6: Drizzle fully cooled muffin tops with the icing.

    Expert Baking Tips

    1. Zest your orange before juicing it! This will make zesting much easier. Also, use a good quality zester, like a Microplane fine grater.
    2. To keep your muffins light and fluffy and not dense, don't overmix your batter.
    3. Test to see if your muffins are done by inserting a toothpick into the center of a muffin. If the toothpick comes out clean, they are done. If there is still some wet batter stuck to it, keep cooking the muffins until it comes out clean.
    4. Be sure to use large muffin liners. If you can't find any, you can easily make your own jumbo muffin liners at home with parchment paper!

    Recipe FAQs

    What do poppy seeds taste like?

    Poppy seeds add a subtle nutty, almost spicy flavor to baked goods. They also add a great crunch.

    Do you have to soak poppy seeds before baking them?

    No, this recipe does not require soaking the poppy seeds.

    How do I zest an orange?

    Rub a very fine grater along the outside of a clean, dry orange. This will remove the outer orange lining, which is the zest. It contains the natural oils with sweet orange flavor. Be careful not to grate the white part of the peel underneath the orange layer - that will add a bad, bitter taste to the muffins.

    Half of an orange poppy seed muffin showing the fluffy inside.

    Storage

    Room Temperature

    Store cooled, unglazed orange poppy seed muffins in an airtight container for 3-5 days.

    Freezing Instructions

    Store cooled muffins, glazed or unglazed, in a freezer bag. Freeze for up to 1 month and thaw at room temperature for 30 minutes before enjoying!

    More Recipes You'll Love

    • Orange Chocolate Cake with Ganache
    • Almond Poppy Seed Muffins
    • Orange Bundt Cake with Cranberry Glaze
    • Strawberry Cream Cheese Muffins

    Did you try this recipe?
    Leave a ⭐️ review below and tag @brokenovenbaking on Instagram & Facebook!

    📖 Recipe

    A stack of orange poppy seed muffins with glaze.

    Orange Poppy Seed Muffins with Glaze

    Kayla Burton
    Bakery style orange poppy seed muffins are easy and delicious for breakfast or dessert! They're topped with glaze and made with real orange juice and zest!
    5 from 2 votes
    Print Recipe Pin Recipe Save for LaterSaved!
    Prep Time 15 mins
    Cook Time 18 mins
    Total Time 33 mins
    Course Breakfast, Brunch, Dessert
    Cuisine American
    Servings 6 jumbo muffins
    Calories 537 kcal

    Equipment

    • Jumbo Muffin Pan with liners
    • Mixing bowls
    • Measuring spoons
    • Scale/measuring cups
    • Spatula
    • Whisk
    • Fine grater/zester

    Ingredients
     
     

    Orange Poppy Seed Muffins

    • 2¼ cups all-purpose flour weighed in grams or spooned and leveled
    • ¾ cup granulated sugar
    • ½ teaspoon salt
    • 2 teaspoons baking powder
    • ¼ teaspoon baking soda
    • 1½ tablespoons poppy seeds
    • 2 large eggs room temperature
    • ½ cup vegetable oil or other neutral oil
    • ½ cup buttermilk room temperature
    • ¼ cup 100% orange juice fresh squeezed recommended (about 1 large orange)
    • 1 tablespoon orange zest about 1 large orange

    Vanilla Orange Glaze (Optional)

    • ⅔ cup powdered sugar
    • 2 tablespoons milk
    • ¼ teaspoon vanilla extract
    • ½ teaspoon orange zest

    Instructions
     

    Orange Poppy Seed Muffins

    • Preheat oven to 425°F and fill a jumbo muffin pan with liners.
    • In a large bowl, whisk together the flour, sugar, salt, baking powder, baking soda, and poppy seeds.
    • In a medium bowl, stir together the eggs, vegetable oil, buttermilk, orange juice, and orange zest.
    • Fold the wet ingredients into the dry ingredients just until the flour streaks disappear.
    • Evenly distribute the batter into the muffin liners and bake at 425°F for 6 minutes. Then, reduce the oven temperature to 375°F (without opening the door) and bake until a toothpick comes out of the center clean (12-16 more minutes; about 18-22 minutes total).
    • Let the muffins rest in the pan for 10 minutes, then transfer them to a wire rack to finish cooling.

    Vanilla Orange Glaze (Optional)

    • In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and orange zest.
    • Drizzle the glaze on top of the cooled muffins. Enjoy!

    Notes

    Measuring Flour: For best results, weigh the flour in grams using a scale (see metric tab in recipe card above). If you're using measuring cups, use the spoon and level method (do not pack the flour into cups).
    Storage: Store unglazed muffins in an airtight container at room temperature for 3 days. Unglazed or glazed muffins can be stored in the freezer for 1 month. Thaw at room temperature for 30 minutes before eating.
    Make Ahead: The batter can be covered and stored in the refrigerator overnight and baked the next day.
    Regular Muffins: Distribute the batter between 12-14 regular muffin liners and bake at 375°F for about 15-20 minutes.
    Mini Muffins: Bake 24-28 mini muffins at 350°F for 10-15 minutes.
    Nutrition: The provided nutrition information is an estimate, the calorie accuracy is not guaranteed.

    Nutrition

    Calories: 537kcalCarbohydrates: 78gProtein: 8gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 12gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 65mgSodium: 429mgPotassium: 148mgFiber: 2gSugar: 40gVitamin A: 157IUVitamin C: 7mgCalcium: 160mgIron: 3mg
    Tried this recipe?Let us know how it was!

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    About Kayla

    Hey, I'm Kayla! I'm a self-taught baker, recipe developer & food photographer in Chicago! This blog is a way for me to share recipes, tips, and everything I love related to baking & photography. If you have any questions or want to connect, I'd love to hear from you!
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