Orange Muffins Wellplated Com

Although you can find citrus year round, it’s at its prime in January and February. Isn’t it marvelous that at the time when your soul most needs an orange muffin (ahem, now), oranges are also at their peak? Yesterday morning as I was contemplating the great mystery of why the first settlers to Wisconsin decided to stick around the frozen tundra instead of rolling on west to California, I remembered the pair of orange muffins I had stowed away in our freezer. I leapt to my feet, popped them into the microwave, and a few minutes later… Hello, sunshine!

How to Make Orange Muffins with Poppy Seeds

Whipping up these orange muffins with poppy seeds is a breeze. After baking, I finished the orange muffins with a sweet vanilla glaze. The glaze is delicious, but if you prefer to omit it or you like your breakfast goodies to be less sweet, the orange muffins with poppy seeds taste lovely without it.

The Ingredients

Oranges. I opted to keep these muffins classic with naval oranges, but they’d also be delicious with grapefruit, blood orange, and, of course, with lemon too. For maximum orange flavor, this recipe calls for both orange zest and orange juice.

White Whole Wheat Flour. I like using white whole wheat flour because it adds a bit more fiber and protein than regular all-purpose flour, and is a not-noticeable healthy swap.

Greek Yogurt. To make the orange poppy seed muffins extra moist, tender, and even healthy, I replaced most of the butter with Greek yogurt. The yogurt makes the muffins taste incredibly decadent while keeping them low in fat.Vanilla Extract. I always use pure extract in my baking; the flavor really makes a difference.Almond Extract. A touch of almond extract pairs delicately with the orange.Poppy Seeds. While the poppy seeds aren’t required, they are super fun and make for a refreshing riff on the more common lemon-poppy seed combo.

The Directions

Storage Tips

To Store. Store muffins in a paper towel-lined airtight container at room temperature on counter for up to 4 days.To Freeze. Freeze muffins in an airtight, freezer-safe storage container for up to 3 months. Thaw and enjoy as desired. I like to individually wrap the muffins first, so I can use them for quick breakfasts and snacks.