Orange Poppy Seed Muffins with Almonds

Enjoy this bakery-quality muffin recipe for your next breakfast or brunch event! These Orange Poppy Seed Muffins are filled with sliced almonds and orange zest, and topped with a fragrant glaze for just the right amount of sweetness.

Course Breakfast, Brunch, Snack

Cuisine American

Keyword Orange Poppy Seed Muffin, Poppy Seed Muffin Recipe, Poppy Seed Muffins

Prep Time 10

Cook Time 20

Cooling Time 15

Total Time 45

Servings muffins

Calories 258kcal

Author Cara Harbstreet

Ingredients

280 grams all-purpose flour or 2 1/4 cups
150 grams sugar or 3/4 cup
1/2 tsp salt
1 1/2 tsp baking powder
1/2 tsp baking soda
3 tbsp poppy seeds
2/3 cup sliced almonds plus extra for topping
1 tbsp orange zest
2 large eggs
1/2 cup nonfat plain Greek yogurt
1/2 cup orange juice
1/4 cup vegetable oil

Orange-Vanilla Glaze

1/2 cup powdered sugar
1 tbsp orange juice
1 tsp orange zest
1/4 tsp vanilla extract

Instructions

Preheat the oven to 375 degrees F and line a muffin tin with liners.
In a large mixing bowl, measure and add the flour, sugar, salt, baking powder, baking soda, and poppy seeds (dry ingredients). Whisk together until combined and the poppy seeds are mixed throughout.
Zest a large orange, then measure and set aside. Juice the zested orange until you have 1/2 cup plus 1 tablespoon, or use bottled orange juice if needed.
Crack the eggs into a separate mixing bowl, and whisk. Then add the vegetable oil, orange juice, orange zest, and yogurt (wet ingredients). Whisk again until well mixed.
Pour the wet ingredients into the mixing bowl with the dry ingredients. Use a soft spatula to fold together, adding the sliced almonds and stirring until just mixed. Do not overwork the batter, which will be sticky and thick.
Spoon or scoop the batter into the prepared muffin tin. Fill to the top and add additional sliced almonds (optional). Bake for 18-20 minutes or until the tops are rounded and an inserted toothpick comes out cleanly.
Let the muffins cool for 10-15 minutes, and in the meantime prepare the glaze. Sift the powdered sugar into a small bowl, then add the orange juice, orange zest, and vanilla. Stir to combine and drizzle over the top of each muffin.
Serve and enjoy!

Notes

Store leftovers in a sealed container. They will keep on the countertop for 1-2 days, but for best results, store in the refrigerator.

The glaze will absorb into the muffins over time, so if planning for leftovers, only glaze the muffins you plan to eat right away. Mix a new batch of glaze for leftover muffins (optional).

Nutrition