Orange Poppyseed Muffins
Ingredients
For the muffins:
- 1 and ¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- optional: 1 tablespoon grated orange zest
- 2 large eggs
- ¾ cup sugar
- 2 tablespoons poppy seeds
- ½ cup milk
- 1/4 cup + 2 tablespoons vegetable oil
- ½ teaspoon vanilla
- ¼ cup SunnyD original (or orange juice)
For the glaze:
- ½ cup powdered sugar
- 1 tablespoon SunnyD original (or orange juice)
- small pinch of salt
Instructions
For the muffins:
- Preheat oven to 400 degrees F. Grease a muffin tin or line it with cupcake liners. In a bowl, combine the flour, baking powder, baking soda, salt and orange zest (if using). Set aside.
- In a medium bowl, beat the eggs. Stir in the sugar, poppyseeds, oil, SunnyD (or orange juice) and milk and stir until blended. Add mixture to the dry ingredients and stir just until moistened.
- Spoon batter into prepared muffin cups, filling each cup about ¾ full. Bake in preheated oven for 13-16 minutes, until the tops are golden brown and a tester inserted in the center comes out clean. Let cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
For the orange glaze:
- Mix together the 1 tablespoon of SunnyD or orange juice with the powdered sugar and a tiny pinch of salt until combined. Add a little more powdered sugar if you'd like it thicker. Drizzle on top of muffins.
- Keep muffins in an airtight container for up to 3 days.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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