Orange Poppy Seed Muffins

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5 from 1 vote

A delightfully citrus muffin filled with orange zest and poppy seeds!

Prep Time15

Cook Time11

Total Time26

Course: Breakfast

Cuisine: American

Servings: mini muffins

Calories: 104kcal

Author: Taylor Ellingson

Ingredients

½ cup granulated sugar
¼ cup canola oil
1 large egg
2 teaspoon orange zest
1 teaspoon pure vanilla extract
½ cup plain yogurt
¼ cup milk
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 tablespoon poppy seeds
1 1/13 cups all-purpose flour

Instructions

Preheat oven to 375 degres F.
Grease a mini muffin pan with cooking spray.
In a large bowl, mix together the sugar, oil, egg, zest, and extract.
Add the milk and yogurt and stir to combine.
Add the baking powder, baking soda, salt, and poppy seeds and stir to combine.
Add the flour and mix until just combined.
Fill the mini muffin tins ¾ full - this recipe makes 16 mini muffins.
Bake for 11-13 minutes, until the tops are no longer gooey.
Serve and enjoy!

Notes

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.

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