Orange Poppy Seed Muffins
The BEST Orange Poppy Seed Muffins! Perfectly moist, bursting with fresh orange flavor and topped with a simple white icing. You are going to love these bakery-quality muffins.
This Orange Poppy Seed Muffins recipe starts with my all-time favorite muffin recipe. If you have made my Blueberry Crumb Muffins or my Strawberry Blueberry Muffins, then you will recognize this recipe. I have said it before, this muffin base is the best all-purpose muffin recipe.
You can customize the base with just about any flavor combination you can think of. Add different berries, chocolate chips or spices. You cannot go wrong with this muffin base.
The best part? These muffins are ready in just 1 hour. No mixer required either, you just mix the ingredients together, fill the muffin tin, bake, rest and decorate. It doesn't get much easier than that.
The full recipe is in the recipe card below.
I love this muffin recipe so much! It comes together in just 10 minutes and has the best texture! I really hope you love this muffin recipe as much as I do!
STEP 1
In a large bowl combine the flour, granulated sugar, salt, baking powder, orange zest and poppy seeds. Whisk until fully combined.
STEP 2
In a separate bowl, combine the milk, orange juice, melted oil, vanilla extract and eggs. Whisk to fully combine.
STEP 3
Pour the wet ingredients into the dry ingredients and mix just until fully incorporated. Scoop into the prepared muffin tin and bake for 16-18 minutes. Once done, cool completely before decorating.
STEP 4
While the muffins are cooling whisk together the powdered sugar, milk and vanilla extract.
STEP 5
Once the muffins are completely cool (about 20 minutes) dip the muffins in the icing to fully covered the tops. Enjoy!
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Store your leftover orange poppy seed muffins in an airtight container in the refrigerator for around 5 days.
Freezing muffins is a great way to meal prep for breakfast. I like to bake a batch of these muffins, place them (without icing) in a freezer bag/container and freeze them for future breakfasts.
To thaw frozen muffins, you can thaw overnight in the refrigerator or pop in the microwave for 30 seconds.
The BEST Orange Poppy Seed Muffins! Perfectly moist, bursting with fresh orange flavor and topped with a simple white icing. You are going to love these bakery-quality muffins.
- 2 1/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 2 oranges zested (1 orange juiced)
- 1 tablespoon baking powder
- 2 tablespoons poppy seeds
- 1 cup milk ((+ 2 tablespoons))
- 1/2 cup coconut oil (melted)
- 2 large eggs
- 1 1/4 teaspoons vanilla extract
- 1/2 cup powdered sugar
Preheat an oven to 375° F and line a muffin pan with liners.
In a large bowl combine the flour, granulated sugar, salt, baking powder, zest of 2 oranges and poppy seeds. Whisk until fully combined.
In a separate bowl whisk together the milk, juice of 1 orange, melted coconut oil, eggs and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix just until fully incorporated. Scoop into the prepared muffin tin and bake for 16-18 minutes. Once done, cool completely before decorating.
While the muffins are cooling whisk together the powdered sugar, milk and vanilla extract.
Once the muffins are completely cool (about 20 minutes) dip the muffins in the icing to fully covered the tops. Enjoy!
Thank you for stopping by!