Our Florida Orange Juice Poppyseed Muffins bring a burst of yummy citrus flavor to a classic recipe. These baked treats are a huge hit at breakfast, brunch and snack time! Even better, you can serve the muffins warm or freeze them for up to 3 months, wrapped tightly. It’s great way to get ahead of an event or just a busy schedule.
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Prep Time
20 minsCook Time
18-21 minsTotal Time
40-45 minsServings
12-14Ingredients
- 1 cup Florida Orange Juice
- 3 cups all-purpose flour
- 3 tablespoons poppyseeds
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons kosher salt
- 1 cup granulated sugar
- 2 tablespoons orange zest
- ¼ cup unsalted butter, melted and cooled
- 3 tablespoons neutral oil
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- ¼ cup salted butter, melted (optional, for brushing when they come out of the oven)
Instructions
- Preheat oven to 425°F. Generously grease 12-14 muffin tin cups with butter or cooking spray, or line with muffin liners.
- In a large bowl, whisk together flour, poppyseeds, baking powder, baking soda, and kosher salt. Set aside.
- In a separate large bowl, combine granulated sugar and orange zest. Using an electric mixer, mix the sugar and zest together for about 20 seconds to help release the citrus oils.
- Add melted and cooled butter, neutral oil, room temperature eggs, and vanilla extract to the sugar mixture. Mix well until thoroughly combined.
- Add the dry ingredients to the wet ingredients and mix until about halfway combined.
- Pour in the orange juice and gently mix until just combined. Do not overmix – the batter should be slightly lumpy.
- Fill muffin cups near to the top of each tin for the best rise and dome shape.
- Bake at 425°F for 5-7 minutes, then without opening the door, reduce the heat to 375°F and continue baking for 12-15 more minutes. Total bake time is 18-21 minutes.
- The muffins are done when they have a nice dome and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- If desired, brush with melted butter right when they come out of the oven.
- Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Tips:
- For best results, use room temperature eggs and orange juice.
- Store covered at room temperature for up to 3 days or freeze for up to 3 months, wrapped tightly. Defrost at room temperature.
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