Orange Poppyseed Muffins

These Orange Poppyseed Muffins are a delightful twist on classic morning baked goods, combining the bright zest of fresh orange juice with the nutty crunch of poppy seeds. The batter is rich and moist, thanks to a blend of sour cream and vegetable oil, ensuring every bite is tender and flavorful. The subtle sweetness pairs perfectly with the citrus notes, making these muffins ideal for breakfast, brunch, or an afternoon snack with coffee. They are simple to prepare with common pantry ingredients, offering a homemade touch that brings warmth to your kitchen. These muffins hold up well for packing in lunchboxes or serving at gatherings, providing a satisfying and aromatic treat for the whole family.

Cooking Method: Baking

Cuisine: Global

Courses: Baked Goods

Difficulty: Intermediate

Servings: 24

Calories: 1753.1

Dietary: Vegetarian

Description

These Orange Poppyseed Muffins are a delightful twist on classic morning baked goods, combining the bright zest of fresh orange juice with the nutty crunch of poppy seeds. The batter is rich and moist, thanks to a blend of sour cream and vegetable oil, ensuring every bite is tender and flavorful. The subtle sweetness pairs perfectly with the citrus notes, making these muffins ideal for breakfast, brunch, or an afternoon snack with coffee. They are simple to prepare with common pantry ingredients, offering a homemade touch that brings warmth to your kitchen. These muffins hold up well for packing in lunchboxes or serving at gatherings, providing a satisfying and aromatic treat for the whole family.

Ingredients

3 cup Flour
2 1/4 cup Sugar
1 1/2 teaspoon Baking powder
1 1/2 teaspoon Salt
1/4 cup Poppy seeds
3 Eggs
1 cup Sour cream
1/2 cup Vegetable oil
1 1/2 cup Orange juice
2 teaspoon Orange extract

Directions

1
Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper liners.
2
In a large bowl, whisk together flour, sugar, baking powder, salt, and poppy seeds until evenly combined.
3
In a separate medium bowl, whisk together eggs, sour cream, vegetable oil, orange juice, and orange extract until smooth.
4
Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or spatula just until the flour is moistened; do not overmix.
5
Divide batter evenly among the prepared muffin cups, filling each about two-thirds full.
6
Bake for 25 to 30 minutes, or until muffins are golden brown and a toothpick inserted into the center comes out clean.
7
Cool in pans for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition Facts

Servings 24

Amount Per Serving
Calories 1753.1kcal

% Daily Value *
Total Fat 55.1g85%
Saturated Fat 14.3g72%
Cholesterol 171.7mg58%
Sodium 7643.8mg319%
Total Carbohydrate 288.7g97%
Dietary Fiber 6.3g26%
Sugars 146.7g
Protein 28.1g57%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best flavor, use fresh-squeezed orange juice if possible. If using bottled, ensure it is 100% juice without added sugars or preservatives.

Poppy seeds add texture but are not essential for structure. If you cannot find poppy seeds, you may omit them or substitute with sesame seeds or chopped nuts.

Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, wrap individually and freeze for up to 3 months. Thaw at room temperature before serving.

Be careful not to overmix the batter once wet and dry ingredients are combined, as this can lead to tough muffins. The batter should be slightly lumpy.

If you prefer a stronger orange flavor, add the zest of one orange to the dry ingredients.

Keywords: orange, poppy seed, muffins, citrus, breakfast, baking, flour, sugar, eggs, sour cream, vegetable oil, orange juice, orange extract, baking powder, salt, moist, tender, snack, brunch, homemade

Read it online: https://www.chefs-mate.com/recipe/orange-poppyseed-muffins/