Moist Orange Poppy Seed Muffins
Moist and flavor packed moist Orange and poppy seed muffins are on the top of my blog menu today!
Servings: 6
Calories: 223kcal
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
- ¼ tsp Baking Soda
- 1 tbsp Orange Zest
- 3 tbsp Fresh Orange juice
- ¼ tsp Salt
- ½ tsp Vanilla Extract
- ¼ tsp Butter Extract
For the Orange Glaze:
- 1 tbsp Orange juice
- 6 tbsp Confectioners' sugar
- 1-2 tsp Heavy cream or milk
- ½ tsp Orange zest
- ½ 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.
- 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