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5 from 1 vote

Moist Orange Poppy Seed Muffins

Moist and flavor packed moist Orange and poppy seed muffins are on the top of my blog menu today!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, Dessert
Cuisine: American
Servings: 6
Calories: 223kcal
Author: Neha

Ingredients

  • 1 cup+2 tbsp All purpose flour
  • 4.5 tbsp Sugar
  • 3 tbsp Egg (1 medium)
  • 4 tbsp Yogurt/Curd
  • 4 tbsp Coconut Oil
  • 1.5 tbsp Poppy Seeds
  • 1 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1 tbsp Orange Zest
  • 3 tbsp Fresh Orange juice
  • 1/4 tsp Salt
  • 1/2 tsp Vanilla Extract
  • 1/4 tsp Butter Extract

For the Orange Glaze:

  • 1 tbsp Orange juice
  • 6 tbsp Confectioners' sugar
  • 1-2 tsp Heavy cream or milk
  • 1/2 tsp Orange zest
  • 1/2 tsp Vanilla extract

Instructions

  • 1. Preheat your oven to 420°F (215°C). Line a muffin pan with 6 liners.
  • 2. Sift the all purpose flour with baking powder and baking soda twice and set aside.
  • 3. Whisk egg and sugar in a large bowl with a whisk or hand-held beater until pale and fluffy. About 2 minutes. Whisk in melted coconut oil. Add yogurt, salt, poppy seeds, vanilla and butter extract to the mixture. Also mix orange juice and zest in the wet ingredients. Combine everything well.
  • 4. Pour dry ingredients in the wet mix and combine with gentle hands using a spatula. Mix in only till the dry lumps of flour disappear. Take extreme care not to over-mix the batter as muffin batter is going to be very thick (And over doing the batter will result into hard muffins).
  • 5. Divide the batter equally into 6 liners. This batter will be sufficient to almost cover the brim of muffin liners. Sprinkle with more poppy seeds if desired (optional).
  • 6. Bake orange muffins for 7 minutes at 420°F (215°C) and then lower the temperature to 350°F(176°C) for 10-12 minutes or until a toothpick inserted in the middle of the muffin comes out clean.
  • 7. Let your muffins cool slightly down in the pan for 5-10 minutes. Cool them down further on a wire stand. 

Making the Orange Glaze:

  • 1. Mix all the ingredients together till incorporated. Add a little more cream if you prefer a thinner glaze.
  • 2. Drizzle on cooled muffins. Enjoy!

Notes

• I have topped my muffins with walnut chunks for the added texture and appearance. You may add or leave them out if not desired.
• Full fat and non-fat yogurt works equally well in these muffins.
  • You may leave out butter extract completely if unavailable. Replace with the exact amount of vanilla extract.
  • This recipe is very versatile in terms of the fat utilized. You may use vegetable oil, canola oil, avocado oil or any other non-flavored oil, even melted unsalted butter instead of coconut oil to suit your preference and availability.
STORING INFORMATION
  • The muffins stay fresh at room temperature for 3 days in an air tight container. For up to 7 days when stored in the fridge from the day you bake them.
  • You could freeze the glazed or non glazed muffins for 2 months (again in air tight bags/containers) and thaw them for 7-8 hours in the fridge.
  • You could also grab 1 or 2 straightaway from the freezer and microwave them with 30 second increments to your need.

Nutrition

Calories: 223kcal