Soft gluten-free muffins are bursting with bright orange flavor and studded with poppy seeds for the perfect amount of texture. Top these orange poppy seed muffins with a sweet and tangy orange yogurt glaze for the best morning treat!
**If you aren’t gluten-free, see recipe notes to make these with wheat flour!
Happy Monday, friends! How was your weekend? Do anything fun and exciting?
I did typical weekend things, like went out for lunch, shopping, worked in my garden. Did I tell you guys I have a garden?! With all the wedding excitement and my forever-long-blog-hiatus, I don’t think I filled you in on the garden!
Now that Kyle and I are homeowners,
we I can have a garden! When we moved, my dad volunteered to come dig it for us. We decided to keep it relatively small to see how the first growing season goes, but it’s impossible for me to contain myself when it comes to vegetables. We’ve got: tomatoes (duh!), eggplant, sweet and hot peppers, corn, zucchini, yellow squash, cucumbers, potatoes, basil, chives, parsley, and rhubarb.
I’d say that’s a good variety for the first year! With 14 tomato plants and around 20 potato plants, I’ll definitely have my hands full. Kyle helps me, but only when he absolutely has to – gardening is definitely not his thing.
Anyway, let’s talk muffins. Orange poppy seed muffins to be exact. I have a newfound love for orange-flavored treats. I don’t know why I never did much baking with oranges? Probably because I was too preoccupied with lemon desserts, but I’ve definitely been missing out!
I made orange creamsicle bars (recipe is coming!) for our Memorial Day cookout and absolutely loved them. Ever since I’ve been dreaming up all kinds of treats that I could make with oranges. Orange poppy seed muffins were first up on the list!
There is something so refreshing about citrus-flavored anything and these muffins are no exception. They are bursting with orange flavor on the inside and then covered in a sweet and tangy orange yogurt glaze. The poppy seeds are a nice addition for extra texture and a make for a pretty presentation.
The batter begins with all-purpose gluten-free flour (my favorite is Cup4Cup), almond flour, poppy seeds, and then your typical baking ingredients like sugar and leavening agents. For the wet ingredients, we have greek yogurt, which makes for a soft, moist muffin as well as adding a nice flavor contrast. We also have other typical ingredients like eggs and vanilla, but the star of the show is the orange juice and zest. By using both the zest and juice, you’re getting maximum orange flavor in the muffins!
While your muffins are baking, you can whip up the super easy and tasty glaze. More greek yogurt, vanilla, orange zest and juice, and powdered sugar. The greek yogurt balances out the sweetness just perfectly, so it’s the perfect topper for the not-too-sweet muffins. Can ya tell I don’t likes overly sweet?
The best part of this recipe is that you don’t need a mixer or really any special equipment, aside from a muffin pan. You can whip a batch up in no time to enjoy all week long for breakfast! Or lunch, dinner, dessert, snacks… you get the idea. I definitely don’t limit my muffin consumption to just mornings. 😉
Not only are these muffins the perfect summer morning treat, but they are addicting. I bet ya can’t eat just one!
- 1 ½ Cups (210 grams) All-Purpose Gluten-Free Flour*
- ½ Cup Almond Flour
- ½ Cup Granulated Sugar
- 2 Tablespoons Light Brown Sugar
- 3 Tablespoons Poppy Seeds
- ½ Teaspoon Baking Powder
- ½ Teaspoon Baking Soda
- ½ Teaspoon Salt
- ¼ Teaspoon Xanthan Gum, omit if your flour blend contains it
- ¾ Cup Plain Greek Yogurt (2%), at room temperature
- 6 Tablespoons Butter, melted and cooled
- 2 Large Eggs, at room temperature
- 1 Orange Zested & Juiced, about 2 tablespoons zest and 1/3 cup juice
- 2 Teaspoons Vanilla Extract
- 6 Tablespoons Greek Yogurt
- Zest of 1 Orange
- 3 Tablespoons Freshly Squeezed Orange Juice, about half an orange
- ½ Teaspoon Vanilla Extract
- 1 Cup Powdered Sugar
- Preheat the oven to 350º.
- In a medium bowl, lightly whisk together the flour, almond flour, granulated sugar, brown sugar, poppy seeds, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk together the greek yogurt, butter, eggs, orange juice, and vanilla extract.
- Add the dry ingredients to the wet ingredients and gently mix until fully incorporated. The batter will be quite thick.
- Spoon the batter into a greased muffin pan, filling the cups almost to the top.
- Bake the muffins for 15-18 minutes, or until the tops are lightly golden and toothpick inserted comes out clean. Remove the pan from the oven and allow the muffins to sit for 5 minutes before transferring them to a wire rack to cool completely.
- Make the glaze by whisking all of the ingredients together until smooth.
- The muffins are best when glazed right before eating, so it’s best to store the muffins and glaze separately.
- The un-glazed muffins will keep in an airtight container for up to 5 days. Store the glaze in an airtight container in the refrigerator for up to 5 days.
- *If you don't need these to be gluten-free, you can swap the gluten-free flour for 210 grams (about 1 ¾ cup) regular all-purpose flour and omit the xanthan gum.