Orange Poppy Seed Muffins (Egg & Dairy-Free)
Orange Poppy Seed Muffins are bright and citrusy, made with fresh orange zest and juice and finished with that classic almond-kissed poppy seed flavor.
Equipment
- 12 full-size muffin tin
- Medium bowl
- mall bowl
- Cookie scoop (about ¼ cup or a little less)
Ingredients
Dry Ingredients
- 1¾ cups all-purpose flour + 2 tbsp
- ⅔ cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soa
- ½ tsp salt
- 2 tbsp poppy seeds
- Zest of 2 oranges
Wet Ingredients
- ½ cup fresh-squeezed orange juice (Cara Caras or Navel; using a handheld juicer, about 2 large oranges were needed)
- ½ cup neutral oil (avocado, sunflower or vegetable oil)
- ¼ cup plain, unsweetened plant-based milk
- 1 tsp vanilla extract
- ½ tsp almond extract (this is what gives the poppyseed muffins that distinctive taste)
Instructions
- Preheat and Prep: Preheat oven to 375°F (190°C). Line a 12 full-size muffin tin with liners or lightly grease.
- Mix the Dry Ingredients: In a medium bowl, whisk together 1¾ cups all-purpose flour + 2 tbsp, ⅔ cup granulated sugar, 2 tsp baking powder, ½ tsp baking soda, ½ tsp salt, and 2 tbsp poppy seeds. Stir in the zest of 2 oranges.
- Mix the Wet Ingredients: In a small bowl, whisk together ½ cup fresh-squeezed orange juice, ½ cup neutral oil, ¼ cup plain, unsweetened plant-based milk, 1 tsp vanilla extract, and ½ tsp almond extract.
- Combine: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix — a few small streaks of flour are fine.
- Fill the Muffin Tin: Using a cookie scoop, divide the batter evenly among 10–12 muffin cups, filling each about ¾ full.
- Bake: Bake for 18–20 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
- Cool: Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Orange Choice
Avoid using blood oranges for this recipe. While delicious, they can turn the muffins a grayish-purple color when baked. Cara Cara or Navel oranges keep the crumb bright and golden.
Storage
Store in an airtight container at room temperature for up to 3 days. If your kitchen runs warm, store in the refrigerator and bring to room temperature before serving.
Freezing
These muffins freeze well. Let them cool completely, then store in a freezer-safe container or bag for up to 2 months. Thaw at room temperature or warm gently before serving.
madlydelish.com/orange-poppy-seed-muffins/
Nutrition
Serving: 1 muffin
Tried this recipe?Let us know how it was!