Orange Poppyseed Muffins

A variation on a classic muffin these Orange Poppyseed Muffins with bring you a burst of citrus and Spring in your step!

Orange Poppyseed Muffins

Citrus is in abundance right now and what better way to use all the bright flavors it gives to you than to put it into your baked goods.  We are going to take the ever popular Lemon Poppyseed Muffin and give it a twist. Juicy oranges create a bright flavor that's hard to resist and they turn these breakfast muffins into something special.

Muffins are part of the quick bread family.  They are EASY to make!  You don't need a mixer to make muffins.  No, No! no creaming of the butter and sugar here as this is not meant to be a perfect cake.  One bowl will do!  Done in under 30 minutes, and you have a wonderful baked item on your table. 

What Ingredients do I need?

• eggs
• milk
• orange zest
• canola oil
• flour
• sugar
• baking powder
• salt
• poppyseeds

What different ways can I serve muffins?

• breakfast
• brunch
• snacks
• with coffee or tea
• dessert
• perfect for grab and go breakfast or snack
• bridal showers
• baby showers
• garden tea parties

Substitutions and Variations

• Vary the type of orange you use.  I use Cara Cara.  Navel would be another perfect orange.
• Use Tangerines as your citrus
• You can do 1/2 the amount of flour in whole wheat flour if you like
• Use a sugar substitute suited for baking if you like.

Kitchen Tips and Notes

• 1st rule of them when making muffins is not to "overmix" the batter.  You want it batter to just come together.  Little spots of flour is okay.
• To get high muffin tops turn your oven up to 400 degrees.
• Make sure you are using fresh baking powder.  To test put 1/2 teaspoon into 1/4 cup of boiling water.  If it bubbles, you are good.
• Purchase a 6 well muffin tin for small batches.
• Double the recipe for 12 muffins.
• Muffins can be frozen individually and kept for 3 months.
• Fill the muffin tin almost to the top for nice big muffins.

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Orange Poppyseed Muffins

yield:  6 muffins

1 egg, beaten

1/2 cup milk

1/4 cup canola oil

1/2 teaspoon orange extract

1 1/2 cups flour

1/2 cup sugar

1 teaspoon salt

2 teaspoons baking powder

zest of 1 orange

1 teaspoon poppyseeds

Preheat your oven to 400 degrees.  Spray a 6 well muffin pan with cooking spray and set aside.

To a large bowl add the egg, milk, canola oil, and orange extract.  Whisk to combine.  Add the flour, sugar, salt, baking powder, and orange zest to the bowl.  Stir until just combined.  Do not overmix.  Fold in the poppyseeds.

Using a large cookie scoop, distribute the batter evenly among the 6 muffin wells.  Place in the oven and bake for 18-20 minutes until the tops are golden brown and set.  Remove from the oven and allow to cool in the pan for 10 minutes.  Remove from the pan and allow to cool on a wire rack.  Serve.

Other Muffin recipes you may like:

• Mexican Hot Chocolate Muffins
• Cherry Almond Muffins
• Celebration Muffins
• Lemon Blueberry Muffins
• Bakery Style Banana Nut Muffins
• Strawberry Sour Cream Muffins
• Three Citrus Muffins