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Our family loves the flavor and texture of these poppy seed muffins with orange glaze. They are perfect for breakfast or snack time.
I love a fresh out of the oven sweet muffin in the morning. It’s pretty much a perfect way to start the day as far as I’m concerned. When I had kids at home I use to make muffins often, in fact we called it Muffin Monday and I would try a new muffin recipe each Monday morning. We’d deliver extra muffins to the neighbors and they got so that when their doorbell rang on Mondays you’d hear a shout – it’s Muffin Monday!
Today’s flavor combination of almond and poppy seed was inspired by the famous Costco poppy seed muffin but the orange glaze I added on the top takes them up a few notches in my book.
How to Make Poppy Seed Muffins
The biggest trick to making muffins is getting them all the same size and not ending up with extra batter at the end! My tip is to use a scoop. The size 16 scoop holds 1/4 cup of batter and is perfect for muffins and cupcakes.
I typically use 1 cup of milk or buttermilk in my muffin recipes. But for today’s recipe I substituted out half of that milk for oil for a slightly moister muffin. I left out the butter I usually put in to help cut down on the fat. I like to use a combo of vanilla and almond extract but you can just use one or other if you prefer.
For the citrus glaze I used fresh orange juice but I think some lemon juice or even lime juice would be quite lovely or any combination there of.
Be sure and glaze the muffins while they are still warm, that way the glaze soaks into the muffin and makes it even better. I take them out of the tin and put them on a cooling rack to glaze.
Enjoy some morning loveliness with an Poppy Seed Muffin with Orange Glaze.
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Poppy Seed Muffin Recipe
Poppy Seed Muffins with Orange Glaze
Ingredients
- 2 eggs
- 1 C white sugar
- 1/2 C oil
- 1/2 C milk or buttermilk
- 1/2 tsp salt
- 1 Tbsp baking powder
- 1 Tbsp poppy seeds
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 C flour
Glaze:
- 1/2 C sugar
- 1/4 C orange juice
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1 tsp butter
- 1 tsp orange zest
Instructions
- Beat together eggs, sugar and oil
- Mix in milk, salt, baking powder, poppy seeds, flavorings and flour
- Do not over mix
- Fill greased muffin tins 3/4 full
- Bake at 350 for 15-20 minutes or until a toothpick inserted comes out clean
- Cool until slightly warm and then add glaze
Glaze:
- While baking mix together glaze and allow it to cool a bit and thicken slightly
- In a saucepan over low heat combine sugar, juice, extracts and butter
- Stir until sugar is dissolved
- Once glaze is cooled to room temperature dip tops of slightly warm muffins into glaze
Nutrition Facts:
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Originally posted April 4, 2011
Kim says
I am excited to come across your recipe. I am going to make them NOW. It is hard to find a recipe for poppyseed muffins that doesn’t required a cup or more of oil!
Marci Olson says
Yea! Thank you for this recipe. I LOVE almond poppy seed muffins. 🙂
Leigh Anne says
Nancy, So glad you enjoyed the Creamsicle muffins – they are one of my favorite. Thanks for the suggestion – I have done that a couple of times but don’t do it everytime but I will try to do it each time now. It’s a good idea.
Nancy says
Hi Leigh Anne!
I love your muffin recipes. I made the orange creamsicle muffins, and they were soooo good. I couldn’t believe how much they tasted exactly like a creamsicle. People at work were amazed, and I quickly told them about your blog.
One thing I wanted to ask is if you could take a picture of a muffin broken open. I like to see the density of the muffin and how it looks inside. Your pictures are great, and I would love to see that shot added to your muffin posts. Just a thought! 🙂
Bex says
Those look delish. Sure wish I had one to go with this morning’s coffee. thanks!!!