These Orange Poppy Seed Muffins are warm, fluffy and the perfect grab-and-go snack on those busy school mornings.
There’s just something about the Fall and baking with citrus! Don’t get me wrong, I love baking with pumpkin in the fall too (check out these pumpkin spice muffins), but citrus is great for Fall Baking! Not to mention, most mornings we are rushing to get out the door and while I may not have enough time to get a full meal on the table, these warm, fluffy muffins are the perfect grab-and-go snack on those busy school mornings!
Made with real Orange Juice and poppy seeds, these Orange Poppy Seed muffins are not only delicious, but they also leave a yummy, citrus aroma throughout your home.
So without further ado, I’m excited to share this recipe with you guys!
Here’s what you need to make these Orange Poppy Seed Muffins:
- Orange Juice
- Poppy Seeds
- Heavy Cream
- Orange Zest
- Baking Powder
- Baking Soda
- Vanilla Extract
- Butter (melted)
As with all of the recipes I share here on TMSAHM, these Orange Poppy Seed Muffins are super easy to whip up! Whenever I plan to bake anything, I’ve learned that preparation is key! That said, I personally like to go ahead and separate all of my dry ingredients from the wet ingredients and allow my butter to sit out for a while to reach room temperature.
Once you have prepped all of your ingredients, it’s time to start baking! Be sure to preheat your oven to 375 degrees Fahrenheit and spray your muffin pan with non-stick spray!
Next, take all of your dry ingredients and gently whisk them together until they are well combined. Next, pop your butter in the microwave for a few seconds (15-30 seconds depending on the strength of your microwave.) until it is completely melted.
Add your butter to the rest of your wet ingredients and mix until well combined. Add the wet mixture to the dry mixture and combine until all ingredients are fully combined. To add the batter to your muffin tin, I like to use a cookie dough scoop but you could also use a spoon to even add batter to each muffin cup of your muffin tin.
Bake for 11-14 minutes or, you could also make sure it’s done by waiting until you can put a toothpick inside and it comes out clean. Once done, remove from oven and allow to cool inside of the muffin tin for 5 minutes and then transfer to a wire baking rack to cool completely
How To Store Poppy Seed Muffins
These Orange Poppy Seed muffins can last up to two days, covered at room temperature. To store in the fridge place muffins in an airtight container or cover them with foil and they will last for up to 1 week.
You can also freeze these muffins for up to 3 months in the freezer. Simply wrap in foil and place into a freezer-safe bag and pop into your freezer until ready to enjoy.
Just like that, you have delicious, easy-to-make Orange Poppy Seed Muffins! I recommend making the muffins the night before so that they can be warmed up the next morning saving you even more time!
Be sure to scroll to the bottom to grab the exact measurements so that you can try these Orange Poppy Seed Muffins for yourself and stay tuned for more Fall baking recipes!
More Fall Baking Recipes To Try
- 2 Cups Flour
- 1 Cup Tropicana Orange Juice
- 2 tbsp Poppy Seeds
- 1 cup Sugar
- ¾ Cup Heavy Cream
- 1tsp Orange Zest
- 2tsp Baking Powder
- ¼ tsp Baking Soda
- ½ tsp Salt
- 2tsp Vanilla Extract
- 2 Eggs
- 1 Stick (½ cup) Butter (melted)
- Preheat Oven to 375 degrees Fahrenheit
- In a large bowl, combine dry ingredients: flour, sugar, baking powder, baking soda, salt, and poppy seeds, and mix well. Once mixed, set aside.
- In another bowl, combine wet ingredients: melted butter Tropicana Orange Juice, heavy cream, orange zest, vanilla extract, and eggs and whisk until mixed well.
- Add the wet ingredients to the dry ingredients and mix until the batter is well combined (should have a thick consistency).
- Spray your muffin tin with non-stick spray or use cupcake liners to prevent sticking.
- Fill each muffin cup to the top using a spoon or ice cream scoop
- Place the muffin tin into the oven and bake for 11-14 minutes
- Remove from oven and allow to cool inside of the muffin tin for 5 minutes and then transfer to a wire baking rack to cool completely
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 222Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 48mgSodium: 221mgCarbohydrates: 36gFiber: 1gSugar: 19gProtein: 4g
The writers and publishers of themillennialsahm.com are not nutritionists, registered dietitians, or medical professionals. You can learn more about our Nutritional Disclosure & Calculated Nutritional Disclaimer at https://www.themillennialsahm.com/disclosure-privacy-policy/