Orange Poppy Seed Muffins
These moist, tender orange poppy seed muffins are loaded with poppy seeds and fresh orange juice and topped with an orange glaze.
Servings: 12
Calories: 285kcal
Equipment
Ingredients
Muffins
- 2 ½ cups Gluten free 1:1 flour
- ½ teaspoon baking soda
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon OliveNation cinnamon
- ½ cup sugar
- 6 tablespoon CostabileBrand olive oil
- 2 tablespoon CostabileBrand orange olive oil
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
- ⅓ cup honey
- ½ cup almond milk room temperature
- ½ tablespoon apple cider vinegar
- 2 tablespoon poppy seeds
- 2 tablespoon fresh orange juice about ¼ of an orange
- 2 tablespoon orange zest 1 orange
Glaze
- ¾ cup powdered sugar sifted
- 3 tablespoon fresh orange juice
- 1 tablespoon heavy cream optional
Instructions
- Preheat the oven to 350 degrees and line a 12-muffin pan with cupcake liners. Mix the almond milk and apple cider vinegar together and set aside.
- Whisk the flour, baking soda, cinnamon, salt, and baking powder in a large bowl. Set aside.
- Mix the sugar, olive oils, homemade buttermilk honey, eggs, orange juice, and orange zest in a stand mixer on medium-low until combiend.
- Slowly add the dry ingredients to the wet ingredients, mixing on medium-low until just combined, being careful not to overmix.
- Gently fold the poppy seeds into the batter with a rubber spatula.
- Use a large cookie scoop to divide the batter evenly between the cupcake liners.
- Bake for 18 to 22 minutes until a toothpick inserted into the center comes out clean. Be careful not to overbake the muffins, or the tops will harden.
- Transfer the muffins to a wire rack to cool completely.
- Sift the powdered sugar to remove any clumps. Then, mix it with 2 tablespoons of orange juice using a spoon.
- Adjust the consistency of your glaze by adding more orange juice or heavy cream to suit your taste.
- Top the cooled muffins with the glaze and let them sit for a few minutes to allow the glaze to harden.
Video
Notes
Storage
- Store at room temperature for up to 4 days loosely covered.
- Chill the muffins, wrap them in plastic wrap, and freeze for up to 2 months in an airtight, freezer-safe container.
- Bring to room temperature before serving.
- Bring all cold ingredients to room temperature for easy mixing.
- Mix your batter until just combined. Overmixing can make the muffins dense and tough.
- For the most tender texture and the best crown, let the batter rest for 10 to 15 minutes before baking.
- For the smoothest glaze, sift your powdered sugar.
Nutrition
Calories: 285kcal | Carbohydrates: 43g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 29mg | Sodium: 239mg | Potassium: 45mg | Fiber: 3g | Sugar: 25g | Vitamin A: 76IU | Vitamin C: 5mg | Calcium: 98mg | Iron: 1mg
