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Orange and poppyseed muffins on a plate.

Easy Orange and Poppy Seed Muffins (One Bowl Recipe)

Allie Hagerty
Try these delicious orange and poppyseed muffins. Perfectly moist with a citrus burst, they are ideal for brunch or a sweet snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 225 kcal

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.
Calories: 225kcalCarbohydrates: 28gProtein: 4gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.003gCholesterol: 29mgSodium: 205mgPotassium: 72mgFiber: 1gSugar: 14gVitamin A: 75IUVitamin C: 3mgCalcium: 66mgIron: 1mg
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