Orange Poppyseed Muffin Recipe

Prepare oven and pans

Preheat the oven to 400°F (205°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.

Combine dry ingredients

In a large bowl whisk together the all-purpose flour, granulated sugar (3 tablespoons), baking powder, baking soda, and salt until evenly distributed.

Mix wet ingredients

In a separate medium bowl whisk the eggs until blended. Add the fresh orange zest, 1/2 cup fresh orange juice, buttermilk, melted butter, vegetable oil, and vanilla extract. Whisk until combined.

Combine wet and dry

Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula until just combined; some streaks of flour are okay. Do not overmix. Fold in the poppy seeds until evenly distributed.

Portion batter

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. You should get 11–12 muffins depending on exact fill level.

Bake

Bake at 400°F (205°C) for 5 minutes, then reduce oven temperature to 350°F (175°C) without opening the door and bake for an additional 12–16 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs and the tops are golden brown.

Cool slightly

Remove muffins from oven and let rest in the pan for 5 minutes, then transfer to a wire rack.

While muffins bake, prepare syrup: in a small saucepan combine 1/4 cup fresh orange juice and 2 tablespoons granulated sugar. Warm over low heat just until sugar dissolves, stirring. Do not boil. Keep warm. Immediately after removing muffins from the oven, brush each top with about 1/2 teaspoon of the warm orange syrup so the muffins absorb glossy orange flavor.

If using glaze, whisk the confectioners' sugar with 2 tablespoons fresh orange juice until smooth and thick but pourable. Drizzle over cooled muffins and sprinkle with 1/2 teaspoon orange zest over the glaze. Allow glaze to set about 15–20 minutes before serving.