Orange Poppy Seed Muffins

A light and cheery recipe for Orange Poppy Seed Muffins. These muffins are tender and perfect for a breakfast or brunch!

I love lemon poppy seed muffins, but today I'm letting another citrus shine - orange! I love the flavor of orange in baked goods and these orange poppy seed muffins are one of our favorite breakfast muffins!

Like most of my muffin recipes (like Lemon Poppy Seed Muffins and Pumpkin Chocolate Chip Muffins!), these orange poppy seed muffins are so easy to make. You simply stir together the batter in a couple of mixing bowls, with no mixing bowl required.

If you're looking for more citrus recipes, check out my Lemon Almond Ricotta Cake or Lemon Coffee Cake!

Why You'll Love This Recipe

Easy - simply mix all of the ingredients together and bake!

Pantry Ingredients - there are no fancy ingredients in this muffin recipe!

One Bowl - only one bowl is required to make these poppy seed muffins.

Ingredients

All Purpose Flour - I typically use unbleached all-purpose flour when baking.

Granulated Sugar - the main sweetener in the muffins.

Canola Oil - the fat in this muffin which makes them tender and moist.

Egg - egg acts as a binder for these muffins.

Orange Zest - orange zest adds a yummy orange flavor to these.

Vanilla Extract - adds a warm vanilla flavor to the muffins which complements the orange beautifully.

Milk - I use 1% milk but any type of milk will work.

Plain Yogurt - plain whole milk yogurt (not Greek yogurt) helps these muffins stay moist without additional oil.

Baking Powder, Baking Soda, Salt - the leaveners and flavor enhancer of the muffins.

Poppy Seeds - these add a little crunch to the muffins!

Variations

Different Type of Citrus - you can definitely make these with lemon, grapefruit, or lime zest, too!

Add Almond Extract - make these almond orange poppy seed muffins by adding ½ teaspoon of almond extract.

Different Oil - you can use vegetable oil, coconut oil, or melted butter instead of canola oil.

Dairy Free - if you want to make these muffins dairy free, you can substitute with almond, soy, or oat milk, and a dairy-free yogurt.

Step by Step Instructions

Photo 1. In a large mixing bowl, combine the sugar, oil, egg, orange zest, and vanilla extract

Photo 2. Whisk together until well combined.

Photo 3. Add the milk and yogurt.

Photo 4. Whisk well to combine.

Photo 5. Add the baking powder, baking soda, salt, and poppy seeds to the wet ingredients and stir to combine.

Photo 6. Add the flour and stir until just combined.

Photo 7. Grease a mini muffin pan with cooking spray and fill the tins up ¾ of the way full.

Photo 8. Bake at 375 degrees for 11-13 minutes. You can use a toothpick to test for doneness. It should come out clean with no batter attached. Let cool on a wire rack.

Expert Tips

Storage - Store muffins in an airtight container at room temperature for up to 3 days. Muffins can also be stored in the freezer for 2 months in a freezer bag. Thaw at room temperature for 30 minutes before eating.

Regular Muffins -  Distribute the batter between 8-10 regular muffin liners and bake at 375°F for about 15-20 minutes.

Add a Glaze - if you like a glaze on your poppy seed muffins, you can definitely add one! Simply mix 1 cup of powdered sugar with 2 tablespoons of milk or orange juice and drizzle over the muffins.

Recipe FAQs

Other Muffin Recipes to Consider...

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.