By Becky Sue from Baking the Goods.<\/p>\n
These easy Blood Orange Poppy Seed Muffins radiate with bright and zesty citrus. Nutty poppy seeds are the perfect companion to the tender and tangy muffins. With a glowing blood orange glaze, topped in tiny poppy seed sprinkles, these simple muffins almost masquerade as fancy cupcakes.<\/p>\n
Blood Orange Poppy Seed Muffins by Baking The Goods<\/p>\n
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Lemon poppy seed has long been a favored flavor combination. My popular recipes for Lemon Poppy Seed Shortbread Cookies and Blueberry Lemon Poppy Seed Muffins are prime examples of this pairing. But there is life beyond the lemon. Based on color alone, these Blood Orange Poppy Seed Muffins are a bright spot in the citrus spectrum. Bonus, blood oranges have a soft and sweet citrus flavor that fits just right into a breakfast muffin basket.<\/p>\n
Writing this recipe I couldn’t help but think of Seinfeld. Whether you had the honor of growing up in the 90s like me. Or perhaps you are simply a 90s nostalgia armchair enthusiast. 2 specific Seinfeld episodes may come to mind with these Blood Orange Poppy Seed Muffins.<\/p>\n
You know the one when Elaine fails a drug test because she’s eaten too many poppy seed muffins. Then, of course, there is the muffin top episode where Elaine crafts the idea of selling just the muffing tops. Morphing into a stolen business idea that involves popping the muffin tops and tossing the muffin stumps. Anyway, there is a whole story arc, leaving Elaine with a mountain of muffin stumps, yada yada yada. Turns out, Top Of The Muffin To You! is not a great business plan afterall.<\/p>\n
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Muffins are quick breads<\/p>\n
You may be wondering, well what the heck is a quick bread? Simple, quick breads are bread recipes made without yeast. The rise instead comes from a leavening agent like baking soda or baking powder. Quick breads can vary from muffins to scones or biscuits, cornbread and quick bread loaves like Banana Bread or Pumpkin Bread. It’s a versatile bake that can sway sweet to savory.<\/p>\n
Can I bake muffins and quick breads interchangeably?<\/p>\n
In most cases, yes! Muffin and quick bread batters are essentially the same. The changes come when considering the volume of a recipe, the baking pans and the time and temperature involved. This recipe would make for a lovely Blood Orange Poppy Seed Loaf!<\/p>\n
Consider the recipe, the total volume should be similar. in most cases, a standard sized 12 muffin tin recipe should translate well to a standard 8 \u00bd” x 4 \u00bd” or 9″ x 5″ loaf pan. With the larger pan producing a squatter loaf. Both work here. <\/p>\n
Don’t overfill your muffin or loaf pans. In both cases a general rule of thumb is to fill the pan with batter about \u00be full. With these Blood Orange Poppy Seed Muffins we push it a bit towards the fuller side so we get that nice, domed muffin top. <\/p>\n
Temperature and time will vary, but generally muffins bake quicker at a higher temperature than quick breads. Generally quick bread loaves will bake at 350\u00b0F for anywhere from 45 minutes up to over an hour. Lower and slower. Some muffin recipes bake as high as 425\u00b0F initially for 5 minutes, then at 350\u00b0F for the remainder of the bake time. However, these Blood Orange Poppy Seed Muffins are baked at a steady 375\u00b0F for 18-ish minutes. After running many tests, I found this temperature worked best for these citrus poppy seed muffins.<\/p>\n
Half of these muffins were baked at a hotter temperature, then lowered to 350\u00b0F for the remaining bake time. The smooth, and perfectly domed muffins were baked at a steady 375\u00b0F. <\/p>\n
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These Blood Orange Poppy Seed Muffins are as easy as can be<\/p>\n
At first glance these citrusy muffins might look like a pretty pink cupcake. But they are a far simpler bake that only take a few minutes to mix. The ingredients are basic but the flavors enhance eachother elegantly. The simple muffin batter mixes together by hand. So there is no need to lug out your mixer for these muffins. Just a little whisking, folding and filling.<\/p>\n
Blood oranges give these muffins their character in flavor and aesthetic. Both the zest and the juice is used as natural flavoring and coloring. <\/p>\n
Simple ingredients work together to give these muffins their signature yet subtle citrusy and nutty notes.<\/p>\n
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Tips for getting that classic muffin dome<\/p>\n
We have high expectations for that classic, cartoony, Costco style perfectly domed muffin shape. When in reality, homemade muffins are sometimes flat on top, they don’t spill over into that perfectly plump muffin top and they can sometimes crack. Don’t get down on yourself if your muffins aren’t as high as your expectations. It’s normal. But here are some thoughts to keep in mind when going for the golden dome.<\/p>\n
Use the scoop and level method to measure your flour. Rather than reaching the measuring cup into the bag of flour. Use a scoop or spoon to loosen the flour and gently transfer it into the measuring cup. Then lightly level off the top with the back of a butter knife. This helps the flour stay lofty and keeps you from adding too much weight to the muffins.<\/p>\n
Whisk the dry ingredients well. This creates a bit of aeration in the flour, allowing it to better absorb the wet ingredients. Leaning into a loftier muffin as it bakes.<\/p>\n
Fold the batter. We take a tip from cake baking here. Just pass the spatula through the center of the mixture, then across the side, and fold the mix up over the top. This carefully incorporates the wet and dry ingredients while trapping air into little bubbles in the batter that will help the muffins rise as they bake.<\/p>\n
Don’t over-mix the batter. Less is more here. The more you stir and manipulate the batter, the heavier it can get. Resulting in a denser, less airy muffin. Fold the ingredients until they just come together. It’s ok if it looks a little clumpy.<\/p>\n
For these Blood Orange Poppy Seed Muffins I found they domed best with smooth, lightly rounded tops when baked at a steady 375\u00b0F for somewhere between 16-20 minute range.<\/p>\n
Whisking the dry ingredients together not only mixes but also aerates. Giving the muffins more loft.<\/p>\n
Whisk the wet ingredients together separately.<\/p>\n
Then pour \u00be of the wet ingredients in with the dry. <\/p>\n
Gently fold the wet and dry ingredients together until just mixed. Then repeat with the remaining wet ingredients.<\/p>\n
Fold the muffin batter until just mixed. It is ok if it’s a little clumpy. You don’t want to over-mix the batter.<\/p>\n
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Either grease or line your muffin tin<\/p>\n
It’s always nice to have options. If you’ve got muffin liners and want that classic paper lined muffin look, have at it! But worry not dear baker, you can simply grease the muffin tin with baking spray or butter before filling.<\/p>\n
Better yet, grease the muffin tin with a light layer of butter and then add a dusting of sugar. Simply sprinkle a pinch of sugar into each muffin cup and tap and shake to coat the butter with a light layer of sugar. This gives the outer layer an extra kiss of sweetness and prevents the muffins from sticking to the tin. I use this trick often with my Quick Bread recipes.<\/p>\n
Use a large cookie scoop to easily fill the lined or greased muffin tin. <\/p>\n
Fill each muffin cup until almost full, somewhere just above \u00be full.<\/p>\n
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Tricks make these Blood Orange Poppy Seed Muffins extra special<\/p>\n
Blood Orange Sugar<\/p>\n
By quickly squishing the blood orange zest in with the sugar first, you are imbuing the sugar with sunny citrusy flavor. This easy trick adds big flavor to the Citrus Poppy Seed Muffins.<\/p>\n
Squish that blood orange zest into the sugar with your hands to give the muffins a citrusy sweetness throughout. <\/p>\n
After a few moments you’ll have this gorgeous, golden citrusy sugar.<\/p>\n
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Almond + Poppy Seed are a natural partner<\/p>\n
Yes one is a nut and the other is a seed. But the flavor profile of almonds and poppy seeds really align. Both have a naturally sweet and nutty character and when paired together, they almost taste like one in the same. In these Blood Orange Poppy Seed Muffins the almond is minimal and only makes its way into the muffins via almond extract. But it’s a concentrated flavor that enlightens both the muffins and the blood orange glaze.<\/p>\n
The glaze is a smart and fancy finishing touch<\/p>\n
Not only does the blood orange glaze looks gorgeous shining atop the Blood Orange Poppy Seed Muffins in a vibrant pink crown. It also comes in for the win by using up the remaining blood orange juice from the zested oranges. Since we like a lot of zest in those muffins, we use 2-3 blood oranges, depending on the size. The muffin batter uses just 2 tablespoons of blood orange juice. The rest goes to work in that glaze.<\/p>\n
Sifted powdered sugar, almond extract and some of that leftover juice from the blood oranges is all it takes to make the muffin glaze.<\/p>\n
The pink blood orange glaze should run off the whisk in a thick and smooth ribbon. <\/p>\n
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How to glaze the Blood Orange Poppy Seed Muffins<\/p>\n
To decorate, simply dip the muffin tops in the blood orange glaze. <\/p>\n
Ta-da, a pop of pink and glossy blood orange glaze gives these simple muffins instant elegance. <\/p>\n
Top with poppy seed sprinkles for an extra fancy finish!<\/p>\n
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These Blood Orange Poppy Seed Muffins look as fancy as a cupcake with less fuss<\/p>\n
Instead of wasting the remaining juice, this muffin recipe whisks the juice together with powdered sugar and a drip of almond extract. Creating a quick and show stopping vibrant glaze for the muffin tops. Waste not! These easy Blood Orange Poppy Seed Muffins really could pass for fancy cupcakes.<\/p>\n
These Poppy Seed Muffins are filled with bright citrusy and gentle sweetness.<\/p>\n
Can you think of a better start to your morning than a sunny spread of Blood Orange Poppy Seed Muffins?<\/p>\n
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Recipe<\/p>\n
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body{ –tr-star-color:#D8BE4F;–tr-button-color:#D8BE4F;–tr-button-text-color:#FFFFFF; }<\/p>\n
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\t\tBlood Orange Poppy Seed Muffins<\/p>\n
\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t5 Stars\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t4 Stars\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t3 Stars\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t2 Stars\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t1 Star
\n\t\t\t\t\t\t\t\t\t\tNo reviews<\/p>\n
\t\t\t\t\t\t\t\t\t\t\t\t\t\tAuthor: Becky Sue of Baking The Goods\t\t\t\t\t\t<\/p>\n
\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTotal Time: 38 minutes\t\t\t\t\t\t<\/p>\n
\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tYield: 12 muffins\t\t\t\t\t\t<\/p>\n
\t\tPrint Recipe<\/p>\n
\t\tPin Recipe<\/p>\n
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\t\t\tDescription<\/p>\n
\t\t\t\tThese easy Blood Orange Poppy Seed Muffins radiate with bright and zesty citrus. Nutty poppy seeds are the perfect companion to the tender and tangy muffins. With a glowing blood orange glaze, topped in tiny poppy seed sprinkles, these simple muffins almost masquerade as fancy cupcakes.<\/p>\n
\t\t\t\t\tIngredients<\/p>\n
\t\t\t\tBlood Orange Poppy Seed Muffins
\n\u00be cup granulated sugar
\n1 \u00bd tablespoons blood orange zest
\n2 \u00bc cups all-purpose flour
\n2 tablespoons poppy seeds
\n1 \u00bd teaspoons baking powder
\n1 teaspoon baking soda
\n\u00bd teaspoon fine sea salt
\n2 large eggs – at room temperature
\n1 cup buttermilk
\n\u00bd cup unsalted butter, melted and slightly cooled
\n2 tablespoons fresh blood orange juice
\n2 teaspoons almond extract
\nGlaze
\n1 cup powdered sugar
\n1 \u00bd – 2 tablespoons blood orange juice
\n\u00bd teaspoon almond extract
\n1 tablespoon poppy seeds to decorate<\/p>\n
\t\t\tCook Mode<\/p>\n
\t\t\t\tPrevent your screen from going dark\t\t\t<\/p>\n
\t\t\tInstructions<\/p>\n
\t\t\tPreheat oven to 375\u00b0F. Spray 12 muffin cups with cooking spray, or line cups with paper liners.
\nAdd the sugar and blood orange zest together in a large mixing bowl. Use your fingers to squish the zest into the sugar until it blends in and the sugar turns a warm golden color. The oils in the zest will permeate the sugar with zesty flavor, translating to gentle citrusy sweetness throughout.
\nAdd the flour, baking powder, baking soda, salt and poppy seeds and whisk to combine. Make a well in the center and set aside.
\nIn a medium bowl, whisk together eggs, buttermilk, melted butter, blood orange juice and almond extract until combined and smooth. Pour \u00be of the wet mixture into dry mixture, and fold in with a spatula until mostly combined. Pour in the remaining liquid and fold until just mixed. It’s ok if some floury bits remain.
\nUsing a 3 TB sized cookie scoop to divide batter among prepared muffin cups, filling almost to the top.
\nBake at 375\u00b0F for 16-18 minutes, until a wooden pick inserted in center comes out clean. Let cool in pans for 5 minutes.
\nRemove from pans, and let cool completely on wire racks.
\nGLAZE
\nIn a small bowl, whisk together the sifted powdered sugar, blood orange juice and almond extract until smooth. It should run off the whisk in a thick and smooth ribbon.
\nWorking one at a time, invert each muffin and dip the muffin top into the glaze, twisting slightly as you lift, allowing the excess glaze to drip off. Turn over and return to the wire rack to set. While glaze is still tacky, sprinkle on more poppy seeds for a festive sprinkle like finish!<\/p>\n
\t\t\tNotes<\/p>\n
\t\t\t\tMuffins are best enjoyed the same day they are made. But they can be stored loosely covered at room temperature or in refrigerator for up to 3 days. If they are stored in an airtight container they will become too moist and the glaze will look chalky.
\nFeel free to swap in another citrus if blood oranges aren’t available. Lemons, oranges, limes, even grapefruit would be great!<\/p>\n
\t\t\t\tPrep Time: 20Cook Time: 18Category: breakfast\t\t\t<\/p>\n
\t\t\t\tNeed help? Hot tip?
\n\t\t\t\tFind Baking the Goods on Instagram & Pinterest, or let’s chat about how you can work with me.<\/p>\n
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The post Blood Orange Poppy Seed Muffins appeared first on Baking the Goods.<\/p>\n","protected":false},"excerpt":{"rendered":"
By Becky Sue from Baking the Goods. These easy Blood Orange Poppy Seed Muffins radiate with bright and zesty citrus. Nutty poppy seeds are the perfect companion to the tender and tangy muffins. With a glowing blood orange glaze, topped in tiny poppy seed sprinkles, these simple muffins almost masquerade as fancy cupcakes. Blood Orange […]<\/p>\n","protected":false},"author":1,"featured_media":636,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[5],"tags":[],"class_list":{"0":"post-635","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-recepies"},"_links":{"self":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts\/635","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=635"}],"version-history":[{"count":0,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts\/635\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/media\/636"}],"wp:attachment":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=635"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=635"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=635"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}