Orange Poppy Seed Muffins

Susannah Brinkley

Orange Poppy Seed Muffins are a sweet way to start the morning! Make a few dozen of these twists-on-a-classic to serve at your next brunch or baby shower, or even Easter.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 16

Total Time 31

Servings muffins

Calories 158kcal

Author Susannah Brinkley

Ingredients

1 ⅓ cup all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
4 tablespoons butter softened
¾ cup sugar
2 eggs
1 teaspoon vanilla extract
3 tablespoons orange zest
2 tablespoons orange juice
¾ cup Greek yogurt
1 tablespoon poppy seeds

Instructions

Preheat oven to 450°F. Prepare a muffin tin with paper muffin cups or grease the pan.
In a medium bowl, stir together together flour, baking soda and salt.
1 ⅓ cup all-purpose flour, ½ teaspoon baking soda, ½ teaspoon salt
In the bowl of a stand mixer, cream together butter and sugar until pale in color. Beat in the eggs one at a time, then add in the vanilla extract, orange zest, orange juice and Greek yogurt. Stir gently to combine.
4 tablespoons butter, ¾ cup sugar, 2 eggs, 1 teaspoon vanilla extract, 3 tablespoons orange zest, 2 tablespoons orange juice, ¾ cup Greek yogurt
Stir in the flour mixture and mix until just combined. Stir in the poppy seeds.
1 tablespoon poppy seeds
Fill the muffin liners or cups about two-thirds full with the muffin batter. Bake for at least 12-15 minutes, or until an inserted toothpick comes out clean. Allow muffins to rest and cool on a wire rack before eating. Best served warm!
Store in an airtight container for up to 5 days.

Notes

Adapted from Creme de la Crumb

Nutrition

Find more recipes at feastandwest.com