Orange Poppy Seed Muffins
Baked with Greek yogurt and orange zest, these moist orange poppyseed muffins are topped with a citrus glaze.
Ingredients
- ½ cup unsalted butter 113 g, melted and allowed to cool
- 2 ¼ cups all-purpose flour 281 g
- ½ teaspoon fine salt
- ½ teaspoon baking soda
- 2 large eggs at room temperature
- 1 cup plain Greek yogurt 245 g, full-fat recommended
- 1 ½ teaspoons pure vanilla extract
- ½ teaspoon orange extract
- 3 tablespoons finely grated orange zest from about 3 oranges
- ¼ cup freshly squeezed orange juice 60 ml
- ¾ cup granulated sugar 150 g
- 3 tablespoons poppy seeds
- Turbinado sugar for topping
Instructions
Preheat Oven and Prep Pan:
Set oven to 400°F (205°C). Place paper liners in a 12-cup muffin pan.Whisk Dry Ingredients:
In a large bowl, combine flour, salt, baking soda, and poppy seeds. Whisk thoroughly.Mix Wet Ingredients:
In another bowl, whisk eggs, Greek yogurt, vanilla extract, orange extract, orange zest, orange juice, and granulated sugar until the mixture is smooth and homogeneous.Combine Wet and Dry:
Add the wet ingredients to the dry ingredients and stir just until no dry flour remains. Then, using a wooden spoon, fold in the cooled melted butter until fully incorporated.Fold in Poppy Seeds:
Fold in the poppy seeds until they are evenly dispersed throughout the batter.Fill Muffin Cups:
Divide the batter evenly among the prepared liners, filling each about two-thirds full. Sprinkle a small pinch of Turbinado sugar over each muffin top.Bake Muffins:
Bake at 400°F (205°C) for 20 minutes, rotating the pan halfway through. Muffins are done when they spring back when lightly pressed in the center.Make Orange Glaze:
While the muffins bake, prepare the orange glaze by whisking together the glaze ingredients until smooth.Glaze Warm Muffins:
As soon as the muffins come out of the oven and are still warm, dip each top into the orange glaze, letting excess drip off.