Orange Poppy Seed Muffins With Orange Icing/Glaze
Moist, bakery-style orange poppy seed muffins made with fresh orange juice and zest, then finished with a sweet orange icing drizzle, an easy, citrusy breakfast or brunch treat.
Equipment
- Measuring cups and spoons
- Mixing Bowls
- Muffin Pan
- Cooling rack
Ingredients
Orange Poppy Seed Muffins
- 2 and ½ cups all-purpose flour
- 2 tablespoons poppy seeds
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- 1-2 tablespoons orange zest about 1 large orange
- 2 large eggs at room temperature
- ½ cup sour cream at room temperature
- ½ cup unsalted butter melted
- ½ cup milk at room temperature
- ¼ cup fresh orange juice
- 2 teaspoons vanilla extract
Orange Icing (Orange Glaze)
- 1 cup powdered sugar
- 1 –2 tablespoons orange juice
- ½ teaspoon orange zest
Instructions
- Preheat the oven to 425°F. Line a 12-cup muffin pan with liners and set aside.
- Mix the dry ingredients: In a large bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, combine the sugar and orange zest. Rub them together with your fingers until the sugar is fragrant and the zest releases its oils.
- Add the eggs, oil, sour cream, milk, orange juice, and vanilla extract to the sugar mixture and whisk until well combined.
- Add the dry ingredients to the wet mixture and stir gently just until combined. Don’t overmix the batter.
- Divide the batter evenly among the muffin cups, filling the liners nearly to the top.
- Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F (keep the muffins in the oven) and bake for 12–15 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make the orange icing: In a small bowl, whisk together the powdered sugar, orange juice, and orange zest. Add 1 tablespoon of juice at a time until the icing is thick but pourable.
- Drizzle the icing over the cooled muffins and let it set for a few minutes before serving.
Notes
- Don’t overmix the batter; mix just until the dry ingredients are incorporated to keep the muffins light and tender.
- Make ahead: Muffins are best the day they’re made, but you can bake them a day ahead and drizzle icing right before serving.
- Storage: Store in an airtight container at room temp for 2 days or refrigerate up to 5 days (bring to room temp before serving for best texture).
- Freezing: Freeze muffins without icing for up to 2 months; thaw and ice before serving.
