Orange Poppy Seed Muffins
50 minMakes 12 muffins
Tender muffins with bright orange flavor and poppy seed crunch, made with fresh orange juice and zest.
| prepPreheat oven to 400°F / 200°C | ||||
| prepLine a standard muffin pan with paper liners | ||||
| 3 tablespoons poppy seeds | Soak poppy seeds in milk, 20 min | Fill muffin cups three-fourths full, bake 400°F / 200°C, 18 min | Cool in pan 2 min, transfer to rack | |
| 120 ml whole milk (room temperature) | ||||
| 220 g all-purpose flour | Whisk together dry ingredients | Fold in dry ingredients until just combined | ||
| 2 teaspoons baking powder | ||||
| 1/2 teaspoon baking soda | ||||
| 1/4 teaspoon salt | ||||
| 1 tablespoon grated orange zest | ||||
| 2 large eggs (room temperature) | Whisk eggs, add sugar, butter, juice & poppy seed mixture | |||
| 150 g granulated sugar | ||||
| 85 g unsalted butter (melted) | ||||
| 60 ml fresh squeezed orange juice (pulp removed) | ||||
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