August 6, 2014

Sunrise Poppy Seed Muffins with Orange Glaze

Oh em gee!  These are so so so good.  

You see that beautiful orange in the background of this picture?  Well, I bought it to use as a garnish for this Frothy Sunrise Punch, but then I couldn't stand the thought of wasting the rest of it.

I often turn to breads and muffins when I need to use up an ingredient, plus I love taking muffins to work for a mid-day snack.  
I remembered when Sally posted a lemon and orange poppy seed muffin and it just so happened that I had a lemon that needed used up too.  I adjusted my lemon poppy seed muffin recipe with what I had on hand, since I was fresh out of Greek yogurt.

I did try Sally's trick to bake the muffins at a higher temperature for the first five minutes, to create that domed top and lower the temperature to finish baking and I did end up with some domed tops.

Make it.  Love it.
You might also like:
Sunrise Poppy Seed Muffins
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

2 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2 Tbl. poppy seeds
2/3 c. sugar
zest and juice of one lemon
zest and juice of one orange (reserve 1/2 of each for the glaze)
2 eggs
1/2 c. light sour cream (or plain Greek yogurt)
1 tsp. vanilla extract
1/2 c. vegetable oil

Orange Glaze
1 c. powdered sugar
1 tsp. meringue powder, opt. (this helps the icing harden)
zest of 1/2 an orange
juice of 1/2 an orange
milk, if needed

Preheat oven to 425 degrees.  Spray a 12-cup muffin tin with cooking spray.  In a large bowl, combine flour, baking powder, baking soda, salt and poppy seeds; set aside.  In a separate medium bowl, combine sugar, lemon zest, lemon juice, zest of 1/2 an orange, juice of 1/2 an orange, eggs, sour cream, vanilla and vegetable oil and whisk together until well combined.  Add wet ingredients to dry ingredients and stir together until just combined.  Do not overmix.  

Use a large ice cream scoop and divide batter between greased muffin cups, filling almost full.  Bake at 425 degrees for 5 minutes.  Then, reduce oven temperature to 375 degrees (with the muffins still in the oven) and bake for another 9-10 minutes or until a toothpick inserted in the center comes out clean.  Remove from oven and cool slightly while you make the glaze.  Makes: 12 muffins.

For the Orange Glaze:  Combine powdered sugar, meringue powder, orange zest and orange juice and stir to combine.  Add a little milk, if needed, to reach a glaze consistency.  Drizzle over warm or cooled muffins.
Linked up at Weekend Potluck! and Time to Sparkle!


  1. These look wonderful, especially with that orange glaze! I also love bringing a muffin to work for a mid-morning snack, and these would be perfect. Pinned!

  2. These look delicious! I love poppy seed and I LOVE orange glaze. Putting them together = GENIUS! Pinning :)

  3. They look really sunny and delicious!

  4. We have oranges galore here in South Africa and this sounds like such a nice way to use them! I love baking up a big batch of muffins for breakfast for the week... or at least a day or so :) Thanks for the great recipe!