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Blood Orange Poppy Seed Muffins Recipe

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3.9 from 67 reviews

  • Author: Amina
  • Total Time: 38 minutes
  • Yield: 12 muffins
  • Diet: Vegetarian

Description

These Blood Orange Poppy Seed Muffins are a delightful citrus-infused treat, featuring a moist and tender crumb with the subtle crunch of poppy seeds. Zesty blood orange flavor is enhanced through both zest and juice in the batter and a smooth almond-glazed topping. Perfect for breakfast or a sweet snack.

Ingredients

Dry Ingredients

  • ¾ cup granulated sugar
  • 1 ½ tablespoons blood orange zest
  • 2 ¼ cups all-purpose flour
  • 2 tablespoons poppy seeds
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt

Wet Ingredients

  • 2 large eggs, at room temperature
  • 1 cup buttermilk
  • ½ cup unsalted butter, melted and slightly cooled
  • 2 tablespoons fresh blood orange juice
  • 2 teaspoons almond extract

Glaze

  • 1 cup powdered sugar, sifted
  • 1 ½ to 2 tablespoons blood orange juice
  • ½ teaspoon almond extract
  • 1 tablespoon poppy seeds for decorating

Instructions

  1. Preheat and prepare muffin pans: Preheat your oven to 375°F (190°C). Spray 12 muffin cups with cooking spray or line them with paper liners to prevent sticking.
  2. Infuse sugar with zest: In a large mixing bowl, combine granulated sugar and blood orange zest. Use your fingers to rub the zest into the sugar until the sugar turns a warm golden color, releasing the oils and infusing it with citrus aroma.
  3. Mix dry ingredients: Add the flour, baking powder, baking soda, salt, and poppy seeds to the sugar mixture. Whisk these dry ingredients together until well combined, then create a well in the center and set aside.
  4. Combine wet ingredients: In a medium bowl, whisk together eggs, buttermilk, melted butter, blood orange juice, and almond extract until the mixture is smooth and uniform.
  5. Mix batter: Pour about three-quarters of the wet mixture into the dry ingredients. Fold gently with a spatula until mostly combined. Add the remaining wet ingredients and fold until just combined. Small lumps or floury bits remaining are okay—do not overmix.
  6. Fill muffin cups: Using a 3-tablespoon cookie scoop, evenly divide the batter among the prepared muffin cups, filling each nearly to the top.
  7. Bake the muffins: Bake in the preheated oven for 16-18 minutes, or until a wooden pick inserted into the center comes out clean. Let the muffins cool in the pans for 5 minutes after baking.
  8. Cool completely: Remove the muffins from the pans and transfer to wire racks to cool completely before glazing.
  9. Prepare the glaze: In a small bowl, whisk together sifted powdered sugar, blood orange juice, and almond extract until the glaze is smooth and thick enough to flow off a whisk in a ribbon.
  10. Glaze muffins: One at a time, invert each cooled muffin and dip the top into the glaze, twisting slightly as you lift to let excess drip off. Place muffin right side up back on the wire rack to allow the glaze to set.
  11. Decorate: While the glaze is still tacky, sprinkle additional poppy seeds on top for a festive finishing touch.

Notes

  • Room temperature eggs help create a smoother batter and better rise.
  • Do not overmix the batter; it’s okay if some lumps remain to keep muffins tender.
  • Use fresh blood oranges for best vibrant flavor and color in zest and juice.
  • Let muffins cool completely before glazing to avoid melting the glaze completely.
  • Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
  • Prep Time: 12 minutes
  • Cook Time: 18 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/blood-orange-poppy-seed-muffins-recipe/