Orange Poppy Seed Muffins

Orange Poppy Seed Muffins are simple to make and they make an easy grab-and-go breakfast. It doesn’t take much time to whip up a batch with this easy muffin recipe.

There is something about citrus and poppy seeds that I love. These muffins with the orange flavor and poppy seeds are one of my favorites. The muffins turn out light and moist with a nice citrus flavor.

I like to make a batch of this muffin recipe and freeze them. When I want something quick for breakfast or an afternoon snack, all I need to do is pull one from the freezer and heat it in the microwave.

Helpful tips

• Have all ingredients at room temperature.
• Mix the dry and wet ingredients in separate bowls. This will help with over-mixing the batter.
• It is important not to over-mix the batter. Overmixing can cause the muffins to turn out dense and tough instead of light and fluffy.
• Once the muffins are out of the oven, brush them with the orange and sugar mixture. Let them cool in the muffin tins for a few minutes and remove them to a cooling rack. Brush them one more time with the orange sugar mixture. The orange juice mixture will absorb into the muffins best if they are hot.
• Store muffins in an airtight container. They can be stored at room temperature for a couple of days.
• These muffins freeze well. They can be frozen for up to 3 months in an airtight container.

Ingredients needed

• Flour – all-purpose flour works well for these muffins.
• Baking Powder
• Baking Soda
• Salt
• Sugar
• Orange Zest – use the outer part of the peel.
• Eggs – Large eggs are recommended.
• Milk
• Orange Juice – Fresh orange juice is the best, but you can use store boughten if you don’t have enough of the freshly squeezed juice
• Poppy Seeds

Steps for making this muffin recipe

Preheat the oven to 400 degrees F. Lightly grease muffin tins or line them with paper liners.

Steps one and two

Combine the dry ingredients in a large mixing bowl. In another bowl combine the other ingredients.

Steps three and four

Combine the dry ingredients into a large mixing bowl. Combine the sugar, eggs, orange zest, orange juice, and milk in another bowl.

Steps five and six

Add the wet ingredients to the bowl with the dry ingredients. Mix the two together just until combined.

Steps seven and eight

Divide the batter between twelve muffin tins. The muffins are done when a wooden pick is inserted in the center and it comes out clean or with a few moist crumbs.

While the muffins are baking, mix the sugar and orange juice together. When the muffins come out of the oven, brush each muffin with the orange juice mixture.

More recipes for you to try

• Mini Donut Muffins
• Sour Cream Apple Muffins
• Orange Scones
• Apple Oatmeal Coffee Cake

If you make these orange poppy seed muffins, I would love to hear about it! Please leave me a comment and a rating.

Orange Poppy Seed Muffins

Orange poppy seed muffins are simple to make and, they make an easy grab-and-go breakfast. It doesn't take much time to whip up a batch with this easy muffin recipe.

Print Pin Rate

Course: Breakfast, Snack

Cuisine: American

Keyword: orange poppy seed muffins, poppy seed muffins, orange muffins

Prep Time: 15 minutes minutes

Cook Time: 17 minutes minutes

Servings: 12 muffins

Calories: 202kcal

Author: Dawn Yucuis

Ingredients

• 2 cups flour
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 tablespoons poppy seeds
• 1/2 cups sugar
• 1/2 cup orange juice
• 1/2 cup milk
• 1/3 cup vegetable oil
• 2 eggs
• Zest from one orange
• Glaze-
• Juice from one orange
• 3 tablespoons sugar

Instructions

• Preheat oven to 400 degrees F. Grease muffin tins or line them with paper liners.
• In a medium bowl combine the flour, baking powder, baking soda, salt, poppy seeds, and zest. In another bowl combine the eggs, sugar, milk, 1/2 cup orange juice. Pour the liquid mixture into the dry mixture. Mix until just combined.
• Fill each muffin tin about 2/3 full. Place in the preheated oven for about 15 to 17 minute or test with a wooden toothpick, insert and if it comes out clean the muffins are done.
• While the muffins are baking combine the juice of an orange with 3 tablespoons of sugar. Once the muffins are removed from the oven using a pastry brush – brush that tops of the muffins with the juice. Wait for the muffins to cool slightly and brush one more time with the juice.

Notes

1. The ingredients should be at room temperature for making this recipe. 
2. Grease or line the muffin tins with paper liners. If using paper liners, the tins will not need to be greased. 
3. Mix the dry and wet ingredients in separate bowls before mixing them together. This will help to not overmix the batter. 
4. Muffins should be stored in an airtight container on the counter for a day or two.
5. These muffins freeze well. Place the muffins in an airtight container in the freezer for up to 3 months. 

 

Nutrition information is an estimate and may vary with the brands of ingredients used.

Nutrition

Serving: 1muffin | Calories: 202kcal | Carbohydrates: 29.8g | Protein: 3.9g | Fat: 7.8g | Saturated Fat: 1.3g | Cholesterol: 32mg | Sodium: 128mg | Potassium: 121mg | Fiber: 0.8g | Sugar: 13.1g | Calcium: 55mg | Iron: 1mg

 This recipe was originally published on December 2, 2015. It has been updated with new content and pictures on January 9, 2025.