Orange Poppy Seed Muffins with Glaze
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!
Servings: 6 jumbo muffins
Calories: 537kcal
Equipment
- Jumbo Muffin Pan with liners
- Mixing bowls
- Measuring spoons
- Spatula
- Whisk
- Fine grater/zester
Ingredients
Orange Poppy Seed Muffins
- 2¼ cups (281.25 g) all-purpose flour weighed in grams or spooned and leveled
- ¾ cup (150 g) granulated sugar
- ½ teaspoon (½ teaspoon) salt
- 2 teaspoons (2 teaspoons) baking powder
- ¼ teaspoon (¼ teaspoon) baking soda
- 1½ tablespoons (13.5 g) poppy seeds
- 2 large eggs room temperature
- ½ cup (118.29 ml) vegetable oil or other neutral oil
- ½ cup (118.29 ml) buttermilk room temperature
- ¼ cup (59.15 ml) 100% orange juice fresh squeezed recommended (about 1 large orange)
- 1 tablespoon orange zest about 1 large orange
Vanilla Orange Glaze (Optional)
- ⅔ cup (80 g) 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!
Video
Notes
Measuring Flour: For best results, weigh the flour in grams using a scale. 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: 537kcal | Carbohydrates: 78g | Protein: 8g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 65mg | Sodium: 429mg | Potassium: 148mg | Fiber: 2g | Sugar: 40g | Vitamin A: 157IU | Vitamin C: 7mg | Calcium: 160mg | Iron: 3mg
