Easy Orange and Poppy Seed Muffins (One Bowl Recipe)
Get ready to fall in love with these bright and zesty Orange and Poppy Seed Muffins, bursting with fresh citrus flavor in every bite! This foolproof recipe starts with massaging orange zest into sugar, releasing an aroma so irresistible you’ll want to bake them every week. The result? Perfectly moist muffins with fluffy tops and just the right poppy seed crunch—a sweet treat that’s as simple as it is special.
These Orange Poppy Seed Muffins are like a little burst of citrus on your plate! I love how the fresh orange zest shines in every bite, and the poppy seeds add just the right amount of texture. They’re the kind of treat that feels special enough for a weekend brunch but simple enough to whip up anytime you’re craving something sweet and citrusy. Trust me, you’ll want to savor these with a cup of coffee or tea for the ultimate cozy moment.
If you love these, you’ve got to try my Lemon Olive Oil Loaf, Strawberry White Chocolate Muffins or White Chocolate and Raspberry Muffins next! They’re packed with juicy berries, creamy white chocolate, and just as easy to make. It’s always nice to have another go-to muffin recipe, right? And for something a bit sweeter, you’ll love my Raspberry Cupcakes!
Why You’ll Love This Recipe
- Bursting with Flavor: The fresh citrus notes from real orange zest make these muffins light, refreshing, and full of bright orange flavor.
- One-Bowl Wonder: No separate bowls or complicated steps here—just one large bowl for mixing the batter.
- Perfect for Any Occasion: Whether you’re enjoying them with a cup of coffee or sharing as an afternoon snack, these homemade muffins will impress every time.
Ingredients
- All-purpose flour: Use fresh flour for the best results—store it in an airtight container to keep it fresh longer.
- Granulated sugar: Rubbing the sugar with orange zest helps create a fragrant and flavorful base for the muffins.
- Poppy seeds: Check the expiration date, as older seeds may lose their nutty flavor. A fresh bag will make all the difference.
- Baking powder and baking soda: These raising agents work together to give your muffins light and fluffy tops. Always double-check they’re not expired for perfect muffins.
- Salt: A pinch of salt balances the sweetness and enhances the citrus flavor of the muffins.
- Buttermilk: Use room temperature buttermilk for a smooth batter. If you’re out, make your own by mixing a tablespoon of lemon juice into a cup of milk.
- Eggs: Always use room temperature eggs—they incorporate better into the wet batter and help with the texture of the muffins.
- Olive oil: Adds a subtle richness and keeps the muffins light and moist. Choose a mild olive oil for a balanced flavor.
- Fresh orange juice: Opt for freshly squeezed orange juice—Cara Cara oranges are a great choice for their sweetness and bright orange flavor.
- Vanilla extract: A good quality extract brings a warm, sweet depth to the flavor of the muffins.
Ingredient Substitutions
- Flour: Swap 1/4 cup of all-purpose flour with almond flour for a subtle nutty flavor.
- Buttermilk: Use Greek yogurt mixed with a little water or oat milk as an alternative.
- Olive oil: Try vegetable oil or melted butter for a slightly richer flavor.
- Orange juice: Substitute with lemon juice for a lemon poppy seed muffin twist.
Ingredient Additions
- White chocolate chips: Add a creamy sweetness that complements the citrus flavor.
- Dried cranberries: For a tart burst of flavor that pairs beautifully with the orange zest.
- Chopped pistachios: A bit of crunch and a nutty flavor to elevate the muffins.
- Spices: Add a pinch of cinnamon or nutmeg for a warm, cozy twist.
Step by Step Instructions
Preheat Oven & Prepare Muffin Tin: Preheat your oven to 350°Fahrenheit (175°Celsius). Line a 12-cup muffin tin with paper liners or grease the cups.
Massage the Zest into Sugar: In a large mixing bowl, combine 3/4 cup granulated sugar and the zest of 3 oranges. Using your fingers, massage the zest into the sugar until it’s fragrant and slightly clumpy.
Add Dry Ingredients: To the sugar mixture, add 1 3/4 cups all-purpose flour, 2 tablespoons poppy seeds, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Stir to combine.
Add Wet Ingredients: In the same bowl, add 2 large eggs, 3/4 cup buttermilk, 1/2 cup olive oil, 1/4 cup fresh orange juice, and 1 teaspoon vanilla extract. Mix until just combined—do not overmix.
Bake: Divide the batter evenly among the muffin cups. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Expert Tips
- Zest Smart: Avoid the tough outer coating by zesting only the bright orange peel and not the bitter white pith.
- Don’t Overmix: Stir just until the wet batter and flour mixture are combined to keep the muffins light and tender.
- Room Temperature Ingredients: Ensures smoother mixing and consistent baking results.
- Use an Ice Cream Scoop: For even muffin batter distribution and perfectly domed muffin tops.
Serving Suggestions
- Morning Boost: Serve with a cup of coffee or tea for a delightful breakfast treat.
- Brunch Upgrade: Pair with softened butter or a dollop of whipped cream for a citrusy centerpiece.
- Dessert Twist: Drizzle a simple orange glaze or powdered sugar over the cooled muffins for a sweet snack.
- Gift-Worthy: Wrap in paper towels, pop them into a freezer bag, and give them as homemade muffins to friends or family!
Storage Instructions
- Room Temperature: Store cooled muffins in an airtight container or a muffin pan covered with plastic wrap for up to 3 days.
- Freezing: Place in a freezer bag and freeze for up to 2 months. Thaw at room temperature or warm in the oven for a freshly baked feel.
- Pro Tip: Line the container with paper towels to absorb any moisture and keep the muffin tops fluffy.
Did you try this recipe? I’d love to see it! Tag @onebowlbakery on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Easy Orange and Poppy Seed Muffins (One Bowl Recipe)
Equipment
- Muffin pan
- Paper liners (optional)
- Large mixing bowl
- Whisk
- Microplane or citrus zester
- Measuring cups and spoons
- Ice cream scoop or large spoon (for portioning batter)
- Cooling rack
- Rubber spatula
Ingredients
- 1 3/4 cups (220g) all-purpose flour
- 3/4 cup (150g) granulated sugar
- Zest of 3 large oranges
- 2 tablespoons poppy seeds
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs room temperature
- 3/4 cup (180ml) buttermilk
- 1/2 cup (120ml) olive oil (or melted butter)
- 1/4 cup (60ml) fresh orange juice room temperature
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°Fahrenheit (175°Celsius). Line a 12-cup muffin tin with paper liners or grease the cups.
- In a large mixing bowl, combine 3/4 cup granulated sugar and the zest of 3 oranges. Using your fingers, massage the zest into the sugar until it’s fragrant and slightly clumpy.
- To the sugar mixture, add 1 3/4 cups all-purpose flour, 2 tablespoons poppy seeds, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Stir to combine.
- In the same bowl, add 2 large eggs, 3/4 cup buttermilk, 1/2 cup olive oil, 1/4 cup fresh orange juice, and 1 teaspoon vanilla extract. Mix until just combined—do not overmix.
- Divide the batter evenly among the muffin cups. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Zest Smart: Avoid the tough outer coating by zesting only the bright orange peel and not the bitter white pith.
- Don’t Overmix: Stir just until the wet batter and flour mixture are combined to keep the muffins light and tender.
- Room Temperature Ingredients: Ensures smoother mixing and consistent baking results.
- Use an Ice Cream Scoop: For even muffin batter distribution and perfectly domed muffin tops.
