My orange lemon poppy seed muffins are a twist on the original lemon poppy seed muffins. Soft on the inside, slight crisp on the outside. And full of flavorful citrus!
When life (Sunkist) hands you (ships you) a box of lemons, what do you do? Bake with them!
One of my favorite muffins in the world (besides blueberry!) are lemon poppy seed muffins. I love these springtime, citrus-infused muffins so much that I included them in my cookbook. Have you tried them yet?
Today’s muffins are practically the same recipe, with some orange infusion and a little milk to help thin out the thick batter.
These orange lemon poppy seed muffins are buttery, moist, and bursting with lemon and orange flavors. I’ve had my fair share of bland lemon muffins, but these are a far cry from flavorless. You’ll need 2 lemons, 1 orange, and a splash of vanilla extract for an added flavor punch. Make sure you have a zester handy for the lemon and orange.
A healthy dose of poppy seeds give the muffins a slight crunch. That’s the best part about poppy seed muffins! They’re a perfect contrast to the muffin’s soft interior. I love sprinkling the tops of muffins with coarse sugar. Similar to the poppy seeds, the coarse sugar gives these muffin tops a delightful crunch.
The muffins are baked in a very hot oven for 5 minutes. Then, keeping the muffins in the oven, lower the temperature down for the remaining time. This is my beloved “muffin dome” trick that I use for banana muffins and pumpkin muffins, too. A quick burst of very hot air allows the muffin top to rise up quickly. Then the lower temperature bakes the center.
Warm from the oven, these orange lemon poppy seed muffins are not complete without a pat of butter melting into each and every crevice. The perfect springtime breakfast if you ask me!
Poppy Seed Fact: It takes 900,000 of these tiny black polka dots to equal one pound!
Orange Lemon Poppy Seed Muffins Recipe
Ingredients You’ll Need
Instructions
- Preheat oven to 425°F (218°C). Spray 12-count muffin pan with nonstick spray. Set aside.
- In a large bowl, whisk the flour, granulated sugar, poppy seeds, baking powder, baking soda, and salt together until thoroughly mixed. Set aside.
- In a medium bowl, whisk the melted butter, lemon juice, lemon zest, orange juice, and orange zest together until combined. Add the eggs, one at a time, whisking after each addition. Whisk in the yogurt, milk, and vanilla. Pour the wet ingredients into the dry ingredients and gently mix together until no pockets of flour remain. Do not over-mix. The batter is thick.
- Spoon the thick batter into the muffin tins, filling them all the way to the top. Sprinkle each with coarse sugar. Bake for 5 minutes at 425°F (218°C). Keeping the muffins in the oven, reduce oven temperature to 375°F (190°C) and continue to bake for 10-13 minutes longer until tops are lightly golden. A toothpick inserted in the center should come out clean. Allow to cool for 10 minutes. Top with additional lemon and/or orange zest if desired (optional).
- Muffins stay fresh in an airtight container at room temperature for up to 5 days. Try them with a simple lemon glaze too!
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