Muffins are one of the most under-rated breakfast items, ever! Honestly, I love muffins! Chocolate muffins, blueberry muffins, banana muffins… I love them all! But I can’t tell you the last time I had a poppy seed muffin. Growing up, I used to have this intense hatred of blueberries, so when I bought a muffin it was almost certainly a poppy seed. I was reminded of my love for poppy seed muffins after a friend on Instagram shared a photo of some delicious looking lemon poppy seed muffins she just baked.
It was all I could do not to think about these muffins… And then I received a box of citrus from my lovely friend Megan (The Beef Jar) in California.
Seriously you guys, I cannot even begin to tell you my excitement of receiving all sorts of fancy citrus in the middle of winter in North Dakota. Just look at how beautiful it is!! I received blood oranges, mandarins, meyer lemons, buddha’s hand, kumquats, and so much more. Now, I love North Dakota, but variety in citrus isn’t a thing here. So receiving this box literally had me frolicing in citrus heaven. And taking photos of citrus fruits on my lunch break.
Then it donned on me… Citrus + Poppy Seed muffins = a match made in heaven… Citrus heaven.
These muffins were easy-peeze. No KitchenAid needed! Just barely mix together by hand and only a few ingredients needed. The poppy seed and the citrus…. So good! Plus the blood orange zest is so pretty with the poppy seeds!
These would be perfect for a brunch, shower, or just for your family for breakfast warm….
with a fat slather of butter on top.
- 2 1/3 cups flour
- 1/2 cup sugar
- 1/4 cup brown sugar
- 3 tablespoons poppy seeds
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- pinch salt
- 1/2 cup butter, melted
- juice and zest of 2 medium sized blood oranges
- 2 eggs
- 1/2 cup plain yogurt
- 1 teaspoon vanilla
- Preheat oven to 425 degrees. Either spray muffin pan with non-stick spray or line with muffin cups.
- In a large bowl, whisk the flour, sugars, poppy seeds, baking powder and soda, and salt together until mixed. Set aside.
- In a smaller bowl, whisk the butter, blood orange juice, and blood orange zest together. Add the eggs and whisk together. Whisk in the yogurt and vanilla.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined and forms a thick batter.
- Spoon the batter into the muffin tin/cups, fill them 3/4 to all the way full.
- Bake for 5 minutes at 425 degrees and then reduce temperature to 375 degrees. Continue baking for 10-15 minutes or until muffins are golden brown. (You can use a toothpick to check for doneness).
- Cool on a wire rack and enjoy!