Orange Poppy Seed Muffins

Lemon’s a classic, sure—but orange? Orange brings a whole new level of brightness, sweetness, and brunch-worthy charm. If you’re a fan of that classic citrus and poppy seed combo, you are sure to love this sweet orange twist. These orange poppy seed muffins are bursting with zesty orange flavor, speckled with crunchy poppy seeds, and finished with a delicate citrus glaze.

What Inspired These Orange Poppy Seed Muffins?

This recipe was inspired by my love of all things orange, specifically a good mimosa! There’s something about that citrusy sparkle of a mimosa, and I wanted to capture that same vibe in a sweet treat that would fit in perfectly at a girls’ brunch. 

These orange poppy seed muffins are a refreshing twist on the classic lemon version, they’re bursting with fresh orange flavor from sweet Cara Cara oranges. The poppy seeds add a delightful crunch, and the sweet orange glaze puts them over the top. They’re light, vibrant, and perfect for springtime. Whether you’re hosting or just treating yourself, these muffins are guaranteed to be a new go-to.

Ingredient Notes:

• Butter & Oil: The combination of butter and oil creates a moist, fluffy muffin with a rich, buttery taste and a tender crumb. 
• Sugar and Orange Zest: Granulated sugar is rubbed together with the orange zest, releasing those flavorful oils into the sugar, making for a delicious orange muffin! 
• Eggs: Always use large eggs when baking.
• Orange Juice:  I use Cara Cara oranges for this recipe. They are a variation of navel oranges with a light pink-orange pulp and a sweeter flavor. Of course, any type of orange will do, but the Cara Cara adds a beautiful and unique flavor to these muffins!
• Greek Yogurt: I like to use vanilla Greek yogurt, mostly because it’s what I usually have on hand, but any yogurt will do! It adds moisture and a subtle tang that keeps the muffins tender and flavorful. If you don’t have yogurt, sour cream works just as well.
• Poppy Seeds: Poppy seeds add a lovely crunch and slightly nutty flavor that pairs perfectly with citrus.
• All-purpose flour
• Baking Powder & Baking Soda: Using both leavening agents boosts the rise of these muffins, making them light and fluffy. 
• Salt 

Step-by-Step Instructions: 

1. Mix Sugar, Orange Zest, Butter, and Oil

In a medium bowl, combine the sugar and orange zest. Rub the sugar and orange zest together to release the oils from the zest into the sugar. Next, add the melted and cooled butter, and the oil. Combine using a hand mixer or whisk. 

2. Add Eggs

Add the eggs one at a time, mixing well after each addition.

3. Add Wet Ingredients 

Next, stir the poppy seeds into the orange juice and let them soak for a few minutes—this softens the seeds and brings out their nutty flavor. Add the orange juice mixture and Greek yogurt to the egg mixture, and whisk until smooth and fully combined.

4. Add Dry Ingredients 

In a separate bowl, sift or whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.  Be careful not to overmix—this helps keep the muffins soft, tender, and perfectly fluffy.

5. Chill Batter

Cover and pop the batter in the fridge for about 30 minutes, or up to 12 hours if you’re prepping ahead. This rest time allows the flour to fully hydrate and gives the leavening agents a head start, resulting in taller, softer, and fluffier muffins when baked.

6. Scoop and Bake 

Preheat your oven to 350°F and line a muffin tin with paper liners or give it a good spray with non-stick cooking spray. Scoop the batter into the cups, filling each almost fully to the top. Bake for 15 to 18 minutes, until the tops are lightly golden and a toothpick comes out clean or with just a few crumbs. Let the muffins cool in the pan for about 5 minutes, then move them to a wire rack to cool completely.

7. Glaze

While the muffins are cooling, whip up the orange glaze. In a small bowl, mix together powdered sugar, the zest from about half an orange, orange juice, melted (and cooled) butter, and a small pinch of salt. Whisk until smooth, and adjust the consistency with more orange juice for a thinner glaze. Use a spatula or the back of a spoon to spread a layer of glaze on each muffin. Let them sit for a few minutes so the glaze can set slightly. Taste test one of course, and enjoy your work, then serve them up!

Storage

• These muffins are best kept fresh by storing them in an airtight container at room temperature for 2-4 days. Just wait to add the glaze if serving later. 
• They can be frozen in a freezer-safe bag or container for up to a month. To reheat, thaw at room temperature, then heat in a 325°F oven for  5-10 minutes. Alternatively, pop in the microwave for 20-30 seconds until warm. 

Orange Poppy Seed Muffins

Katie Penland

These orange poppy seed muffins are bursting with zesty orange flavor, speckled with crunchy poppy seeds, and finished with a delicate citrus glaze.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 18 minutes mins

Chill Time 30 minutes mins

Total Time 1 hour hr 3 minutes mins

Course Breakfast, brunch

Servings 12

Equipment

• 12-cup Muffin Tin
• Standard Muffin Liners
• 2-3 ounce Scoop
• Citrus Zester
• Hand Mixer or Stand Mixer
• Kitchen Scale

Ingredients

  

Muffin Batter:

• 6 tablespoons Butter, melted 84 grams
• 2 tablespoons Canola Oil 28 grams
• 1 cup Sugar 214 grams
• 2 Eggs
• 2 tablespoons Orange Zest 2 Cara Cara oranges
• 1/2 cup Orange Juice 128 grams
• 1/2 cup Greek Yogurt 128 grams
• 2 teaspoons Poppy Seeds
• 2 ¼ cups All-purpose Flour 300 grams
• 2 teaspoons Baking Powder
• 1/2 teaspoon Baking Soda
• 1 teaspoon Salt

Orange Glaze:

• 1 cup Powdered Sugar 110 grams
• 1 teaspoon Orange Zest ~½ orange
• 1 tablespoon Orange Juice
• ½ tablespoon Butter, melted 8 grams
• pinch Salt

Instructions

 

Muffins:

• In a medium bowl, combine the sugar and orange zest. Rub the orange zest into the sugar to release the oils. Add the melted butter and oil and whisk to combine using a hand mixer or whisk.
• Add the eggs one at a time, mixing to combine after each addition.
• Stir the poppy seeds into the orange juice and let them soak for a few minutes. Then add the yogurt and the orange juice mixture to the egg mixture, whisking until everything is well combined.
• In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
• Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
• Chill the batter in the refrigerator for at least 30 minutes or overnight, depending on when you want to bake the muffins.
• When ready to bake the muffins, preheat the oven to 350°F and line with muffin liners or coat with non-stick cooking spray. Scoop the batter, filling almost to the top of the cup of the muffin tin.
• Bake at 350°F for 15-18 minutes until lightly golden and a toothpick inserted in the center comes out clean with a few crumbs. Let cool for 5 minutes in the pan, then transfer to a wire rack to finish cooling completely.

Orange Glaze:

• Combine the powdered sugar, orange zest, orange juice, melted and cooled butter, and a pinch of salt. Whisk together until smooth.
• Spread a thin layer of the glaze on the muffins once cooled and enjoy!