Bright and bursting with citrus flavor, these Orange Poppyseed Muffins are a delightful treat for any time of day. The fresh orange zest and juice, combined with the subtle crunch of poppy seeds, bring a refreshing twist on the classic muffin—perfect for fans of Italian and Mediterranean-inspired flavors.
Thanks to the use of our Costabile Extra Virgin Olive Oil, these muffins stay moist and tender, with the added hint of Orange Infused Olive Oil enhancing the citrus notes. Topped with a simple orange glaze, these muffins strike a great balance between sweetness and tang. The recipe is also gluten-free, making it an accessible treat for a variety of diets.
Ingredients
- 2 1/2 cups gluten-free 1:1 flour
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup sugar
- 6 tbsp Medium Intensity Extra Virgin Olive Oil
- 2 tbsp Costabile Orange Infused Olive Oil
- 1 tsp vanilla extract
- 2 large eggs, at room temperature
- 1/3 cup honey
- 1/2 cup almond milk, at room temperature
- 1/2 tbsp apple cider vinegar
- 2 tbsp poppy seeds
- 2 tbsp fresh orange juice (from 1/4 of an orange)
- 2 tbsp orange zest (from 1 orange)
Frosting:
- 3/4 cup powdered sugar, sifted
- 2-3 tbsp fresh orange juice
- 1 tbsp heavy cream (optional)
Directions
- Combine the almond milk and apple cider vinegar in a measuring cup, stir, and set aside to thicken.
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon, and set aside.
- In a mixer with a whisk attachment, blend the sugar, both Costabile Olive Oils, vanilla extract, honey, eggs, orange juice, and zest on medium-low speed until just combined.
- Gradually add the dry ingredients to the wet mixture, mixing on medium-low until combined, but avoid overmixing. Gently fold in the poppy seeds with a spatula. Using a large cookie scoop, portion the batter evenly among the lined muffin cups.
- Bake for 18-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Avoid overbaking to keep the muffins tender.
- For the frosting, sift the powdered sugar, then mix it with 2 tbsp orange juice, adding heavy cream if needed for desired consistency.
- Once the muffins are cool, drizzle with glaze and garnish with orange zest if desired. Store in a cake dish or loosely closed container to let the glaze set without sweating.
Alternative Olive Oil Suggestions
To bring out an extra layer of flavor, you could substitute our Blood Orange Olive Oil for the orange olive oil to intensify the citrus profile.
FAQ
How should I store these muffins?
Place muffins in a loosely sealed container or cake stand to prevent the glaze from becoming too moist.
Can I substitute regular flour for gluten-free?
Yes, you can use all-purpose flour if gluten-free isn’t a concern; however, avoid overmixing to keep the texture light.
How can I make the glaze thicker?
Simply add more powdered sugar, a spoonful at a time, until the desired thickness is reached.
Can I skip the frosting?
Yes, the muffins are delicious on their own, but the glaze adds a lovely citrusy sweetness.
Is there a dairy-free frosting option?
Yes, replace the heavy cream with almond or oat milk, or simply use extra orange juice.
Do I need a mixer for this recipe?
While a mixer can help combine ingredients efficiently, a large whisk will also work for a less airy texture.
Can I add nuts?
Chopped almonds or walnuts would be a nice addition for extra crunch.
Can I use other citrus flavors?
Certainly! Try lemon zest and juice and our Lemon Infused Olive Oil in place of orange and orange olive oil for a bright lemon poppyseed muffin.
How can I make the muffins sweeter?
Add an extra tablespoon of sugar or honey if you prefer a sweeter muffin.
Tips
Room Temperature Ingredients
Ensure eggs and almond milk are at room temperature to help the ingredients combine smoothly and bake evenly.
Avoid Overmixing
For tender muffins, mix the batter until just combined—overmixing will create a denser crumb.