Orange Lemon Poppy Seed Muffins.

My Orange Lemon Poppy Seed Muffins are a twist on the original lemon version. Soft on the inside, slight crisp on the outside. And full of flavorful citrus! 

Orange Lemon Poppy Seed Muffins - moist, sweet, and full of citrus flavor. No mixer required!

When life (Sunkist) hands you (ships you) a box of lemons, what do you do? Besides the obvious cake, cheesecake, and iced sweet roll. I definitely have lemon problems, I know.

Lemons Anonymous.

Make lemon poppy seed muffins, of course! One of my favorite muffins in the world (besides blueberry, double chocolate and bran muffins – so boring, I know) are lemon poppy seed muffins. I love these springtime, citrus-infused muffins so much that I included them in my cookbook last year. Have you tried them yet?

Orange Lemon Poppy Seed Muffins - moist, sweet, and full of citrus flavor. No mixer required!

Today’s muffins are practically the same recipe, with a little orange infusion. I was originally going to make the regular lemon poppy seed muffins to freeze and eat over the next few weeks – nothing screams springtime more! But I quickly improvised when I found only 2 lemons left in the crisper drawer. My recipe calls for 3. Whoops!

And so today’s zingy muffin recipe was born. A happy accident, if you will. Hey, it turned out well because now I can share a new recipe with you. A win-win muffin situation. Hope you’re hungry for a bright & sunny breakfast.

Orange Lemon Poppy Seed Muffins - moist, sweet, and full of citrus flavor. No mixer required!

These orange lemon poppy seed muffins are buttery, moist, and bursting with lemon and orange flavors. I’ve had my fair share of bland lemon muffins, but these are a far cry from flavorless. You’ll need 2 lemons, 1 orange, and a splash of vanilla extract for an added flavor punch. Make sure you have a zester handy because you’ll need the zest of all three fruits. Here’s the zester I own and love.

A healthy dose of poppy seeds give the muffins a slight crunch. That’s the best part about poppy seed muffins! They’re a perfect contrast to the muffin’s soft interior. I bought my poppy seeds at the regular grocery store – after two muffin batches, the bottle is already gone. It’s money well spent, I promise.

Next on my list? Homemade poppy seed bagels. I think I’m up for the challenge.

Orange Lemon Poppy Seed Muffins - moist, sweet, and full of citrus flavor. No mixer required!

You don’t need a mixer for this recipe. In fact, I hardly ever use a mixer for my muffin recipes. I like to whisk them all by hand because I can be in full control. Muffin batters are fragile – even the slightest overmixing will give your muffins a heavy texture.

I love sprinkling the tops of muffins with coarse sugar. Similar to the poppy seeds, the coarse sugar gives these muffin tops a delightful crunch. Plus it makes the top sparkle – which I’m all about. 

The muffins are baked in a very hot oven for 5 minutes. Then, keeping the muffins in the oven, lower the temperature down for the remaining time. This is my beloved “muffin dome” trick. A quick burst of very hot air allows the muffin top to rise up quickly. Then the lower temperature bakes the center.

Orange Lemon Poppy Seed Muffins - moist, sweet, and full of citrus flavor. No mixer required!

Orange Lemon Poppy Seed Muffins - moist, sweet, and full of citrus flavor. No mixer required!

Warm from the oven, these orange lemon poppy seed muffins are not complete without a pat of butter melting into each and every crevice. The perfect springtime breakfast if you ask me!

PS: This is the recipe I was testing when Kevin decided to draw the directions. He said my readers might prefer I draw all my recipes going forward because it will make me different from other food blogs. Pretty sure he was serious.

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Orange Lemon Poppy Seed Muffins

Buttery and moist, these sweet citrus-infused muffins are the perfect treat to serve at breakfast or brunch. No need to lug out that heavy mixer, these simple muffins are mixed together by hand in minutes.

Yield: 12 muffins

Prep Time: 10 minutes

Total Time: 30 minutes, plus cooling

Ingredients:

  • 2 and 1/3 cups (292g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) light brown sugar
  • 3 Tablespoons poppy seeds
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (115g) salted butter, melted*
  • juice and zest of 2 medium lemons*
  • juice and zest of 1 orange*
  • 2 large eggs
  • 1/2 cup (120g) non-fat or low-fat Greek or regular yogurt
  • 1 teaspoon vanilla extract
  • coarse sugar, for sprinkling

Directions:

Preheat oven to 425F degrees.  Spray 12-count muffin pan with nonstick spray.  Set aside.

In a large bowl, whisk the flour, granulated sugar, brown sugar, poppy seeds, baking powder, baking soda, and salt together until thoroughly mixed. Set aside.

In a medium bowl, whisk the melted butter, lemon juice, lemon zest, orange juice, and orange zest together until combined. Add the eggs, one at a time, whisking after each addition. Whisk in the yogurt and vanilla. Pour the wet ingredients into the dry ingredients and gently mix together until no pockets of flour remain. Do not overmix. The batter is extremely thick.

Spoon the thick batter into the muffin tins, filling them all the way to the top. Sprinkle each with coarse sugar. Bake for 5 minutes at 425F.  Keeping the muffins in the oven, reduce oven temperature to 375F and continue to bake for 10-13 minutes longer until tops are lightly golden. A toothpick inserted in the center should come out clean. Allow to cool for 10 minutes. Top with additional lemon and/or orange zest if desired (optional).

Muffins stay fresh in an airtight container at room temperature for up to 5 days. Try them with a simple lemon glaze too!

*I have used salted and unsalted butter interchangeably in this recipe without changing the amount of added salt. 

*1 medium-size lemon = approximately 1 tablespoon of lemon zest = 2 to 3 tablespoons of lemon juice

*My large orange yielded about 1/4 cup of juice and 2 Tablespoons of zest.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

Try my favorite blueberry muffins next!

Jumbo Bakery-Style Blueberry Muffins

 

Poppy seed fact: It takes 900,000 of these tiny black polka dots to equal one pound.

Orange Lemon Poppyseed Muffins - moist, sweet, and full of citrus flavor. No mixer required!

 

 

 

   

115 Responses to “Orange Lemon Poppy Seed Muffins.”

  1. #
    61
    Toddposted April 11, 2014 at 5:20 pm

    Love poppy seed in a sweet bread. These should be just as good if not better.

    Reply

  2. #
    62
    Whitneyposted April 13, 2014 at 1:17 pm

    Made these today. Your description is spot-on: buttery and moist. Delicious! Thanks for the recipe!

    Reply

  3. #
    63
    Linseyposted April 14, 2014 at 8:07 pm

    Hi! I literally just pulled these out of the oven and they are beautiful!! The sparkly coarse sugar on top is to die for! : ) (I get really excited about stuff like this…lol) Can’t wait to try one and take the rest to work tomorrow to share with friends (lucky ducks). : ) Thanks for a great recipe!

    Reply

  4. #
    64
    Alyssaposted April 18, 2014 at 4:56 am

    Hey there sally, could i substitute the poppy seeds for chia seeds?:D

    Reply

    • Sallyreplied on April 18th, 2014 at 5:35 am

      I’m sure you could – though I’ve never tried it before.

      Reply

  5. #
    65
    Krystelposted April 19, 2014 at 2:03 am

    Hey Sally, if I don’t have poppy seeds can I leave it out and still make these orange lemon muffins??

    Reply

    • Sallyreplied on April 19th, 2014 at 12:12 pm

      That would be fine.

      Reply

  6. #
    66
    Jenniferposted April 19, 2014 at 3:29 am

    Made these last night to overcome my phobia of cale making (long story involving a lose bottom tin, wet mix and a dirty oven) and they turned out great!!! Now try and keep the flour and eggs away from me!

    Reply

  7. #
    67
    Simonposted April 20, 2014 at 3:23 pm

    Hi what if I don’t have the yogurt? Is there another substitute or can I just omit it?

    Reply

    • Sallyreplied on April 20th, 2014 at 3:37 pm

      Do not omit; you may use sour cream instead.

      Reply

  8. #
    68
    Jennyposted April 28, 2014 at 4:02 pm

    This is the most amazing recipe I have ever used! The batter is so fluffy and beautiful. The muffins came out to perfection!!! I would recommend this to EVERYONE! Go try it!

    Reply

  9. #
    69
    siljaposted May 10, 2014 at 1:41 am

    Made these delicious muffins together with my 3,5 year old daughter yesterday. As we only had raspberry yoghurt at home we used this instead. We made 24 little ones and decorated some of them with fancy little stars. Great and easy recipe. And ever so delicious fresh tasting muffins. Thanks:-)

    Reply

  10. #
    70
    cassieposted May 11, 2014 at 9:41 pm

    These are fantastic!! They were perfect for my mother’s day breakfast. Although the directions say to grease one muffin pan, I didn’t realize that I was only getting 12 muffins. (it was pretty early, and I hadn’t drank enough coffee, so that may have had something to do with it.) Moral of the story: make sure you double or triple this recipe, since they won’t be around long enough to get stale:)

    Reply

  11. #
    71
    Jackieposted May 20, 2014 at 1:15 am

    I’ve tried several of your muffin recipes before, and they’ve all been huge hits at my house, so I’m excited to bake these next!

    Quick question, though: you mention reduced-fat yogurt in the recipe. If I use full-fat plain yogurt instead, will it effect the consistency?

    Thanks for all the great recipes!

    Reply

    • Sallyreplied on May 20th, 2014 at 11:09 am

      Not at all – full fat will be just fine!

      Reply

  12. #
    72
    Monicaposted May 29, 2014 at 3:29 am

    I was going to omit the poppy seeds but add raspberries. Do you think that will make them too “wet”? Should I bake longer? Increase the flour?

    Reply

  13. #
    73
    Janiceposted July 6, 2014 at 9:06 pm

    hi Sally,
    I love your muffin recipes! I’ve tried a few and they all turned out to be wonderful! Thank you so much for sharing them!!
    I can’t wait to try baking these orange muffins as well. but it happens that i don’t have yogurt at home… is it fine to substitute the yogurt with milk or buttermilk?

    Reply

    • Sallyreplied on July 7th, 2014 at 6:38 am

      Hi Janice! Buttermilk would be best.

      Reply

      • Janicereplied on July 14th, 2014 at 3:22 am

        i just tried it with buttermilk. they came out MARVELLOUS!!! and they have a beautiful dome! thanks for the recipe =]

  14. #
    74
    Kayleighposted July 18, 2014 at 7:45 pm

    Another great recipe!! These turned out perfectly, and I’m sure my family of 6 will devour these within a couple days. I drizzled a lemon glaze over the tops of mine instead of the coarse sugar. I tested one (of course) before I put the rest away, and the texture was just great–light and fluffy. Thanks again for another tasty recipe!

    Reply

  15. #
    75
    CBposted September 6, 2014 at 6:15 pm

    Made a half batch today into mini muffins. Used your timing from the chocolate chip muffin recipe (which I made last week!). Had no yogurt, milk or sour cream so substituted the yogurt with the only non-butter dairy product left in the fridge – vanilla ice cream haha. Still came out wonderfully. Thank you!

    Reply

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