Orange Poppy Seed Muffins
These delicious gluten free orange poppy seed muffins will fill your home with the scent of fresh oranges. They are tender and packed with flavor - the perfect way to start the morning!
Servings: 12
Calories: 249 kcal
Ingredients
- 2 large (100 g) Eggs
- ½ Cup (113 g) Non Dairy Milk
- ½ Cup (127 g) Orange Juice from 1-2 oranges
- 7 Tablespoons (98 g) Oil
- 1 teaspoon Vanilla Extract
- 1 Cup (200 g) Sugar
- 3 Tablespoons Orange Zest from 1-2 oranges
- 2 ⅓ Cup (344 g) Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- 2 Tablespoons Poppy Seeds
- 2 ½ teaspoons Baking Powder
- ¼ teaspoon Baking Soda
- ½ teaspoon Salt
- Turbinado Sugar optional topping
Instructions
- Crack the eggs into a small mixing bowl. Whisk until frothy, like soap bubbles.2 large (100 g) Eggs
- Add the milk, orange juice, oil, and vanilla extract to the eggs. Whisk again until smooth. Set aside.½ Cup (113 g) Non Dairy Milk, ½ Cup (127 g) Orange Juice, 7 Tablespoons (98 g) Oil, 1 teaspoon Vanilla Extract
- Combine the sugar and orange zest in a large mixing bowl. Use your fingers to rub the zest into the sugar to impart the orange oil.1 Cup (200 g) Sugar, 3 Tablespoons Orange Zest
- To the bowl with the orange sugar, add the flour, poppy seeds, baking powder, baking soda and salt. Stir together until well mixed.2 ⅓ Cup (344 g) Gluten Free 1-to-1 Flour Blend, 2 Tablespoons Poppy Seeds, 2 ½ teaspoons Baking Powder, ¼ teaspoon Baking Soda, ½ teaspoon Salt
- Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold the mixture together until just combined, about 15 strokes.
- Cover the mixing bowl with plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 400 °F (204 °C). Line a 12-cup muffin tin with parchment paper liners.
- Carefully scoop the muffin batter into the prepared pan trying to disturb the air bubbles as little as possible. You should fill the muffin cups to the top. I like to use an ice cream scoop for this.
- Sprinkle the tops with turbinado sugar, if using.Turbinado Sugar
- Bake in the preheated oven for 10 minutes. Without opening the door, reduce the oven temperature to 350 °F (177 °C). Bake for another 13 minutes or until the muffin tops spring back when gently poked.
- Remove the pan from the oven and cool muffins in the pan for 5-10 minutes before transferring them to a wire rack.
Notes
STORAGE: Store leftover muffins in an airtight container lined with paper towels. Keep them at room temperature for up to 3 days.