Orange Poppy Seed Muffins

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This is my absolute favorite muffin recipe!  It is quick, easy, and delicious.  I know lemon poppy seed is the norm, but I hate squeezing/zesting lemons whereas orange juice is always easy to find and use.  Plus, since oranges are so much sweeter, you can use way less sugar in the recipe and still have wonderful results.  If you want to be fancy, you could definitely use fresh-squeezed oranges and add some zest, but I think the muffins are fabulous just with store-bought orange juice.  This recipe also works great with whole wheat flour; I frequently use whole white wheat flour for some of all of the flour in the recipe, with no noticeable loss of deliciousness!  This muffin recipe is also omni-approved, since I was whole-heartedly assured by my family members that “even normal people would like them!” (they meant it as a compliment).  I hope you like them too!

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Orange Poppy Seed Muffins
Yield: 1 dozen

2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup orange juice
1/2 cup oat milk (or substitute your favorite non-dairy milk)
1 tablespoon ground flaxseed meal
1/3 cup unsweetened applesauce
1 teaspoon vanilla extract
1 tablespoon poppy seeds (or to taste)

Preheat oven to 400ºF.

In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.

In a liquid measuring cup (to save on dishes), measure the orange juice and oat milk, then add flaxseed meal, applesauce, and vanilla.

Make a well in the dry ingredients, add liquid, and stir to combine.  Fold poppy seeds into batter.

Spoon batter into prepared muffin cups (I use my 1/3 cup measuring cup, but your muffin pan might be slightly different).

Bake for about 15 minutes and allow the muffins to cool before removing them from tin.

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January 5, 2009. Muffins.

17 Comments

  1. Desdemona replied:

    I love muffins, too, and I make them all the time because you get a lot of bang for your buck in terms of effort expended vs. yummy results. I have a few neglected oranges sitting forlornly in the fruit bowl, so I might give these a whirl in the next few days!

  2. Hippolyra replied:

    They look lovely. I am muffin baking addicted so will certainly try these.

  3. Mandee replied:

    They look delicious and congrats on starting a blog :)

  4. JessieG replied:

    Those look great! I love that they don’t have any added fats or oils.

  5. Jean replied:

    I really like poppyseeds… Even the name’s so pretty, don’t you think?

  6. vegansweettooth replied:

    Thank you very much for commenting! If any of you do have a chance to make the muffins, I would love to hear what you think of the recipe!

  7. Jessica replied:

    After my heart with the “(to save on dishes)” part! I do that too :) Heh.

    Looks awesome!

  8. babystace replied:

    Hi! Great looking blog! I just made my first batch of muffins ever a couple days ago. I will definitely be checking back to see how you do things. I need all the help I can get!

  9. Maple Oat Muffins « Vegan Sweet Tooth replied:

    [...] only to my Orange Poppy Seed Muffins, I would have to say that these Maple Oat Muffins are my favorite muffins.  One of my standard [...]

  10. Julianne replied:

    I’m always making different muffins but I was a bit disappointed with the ways these turned out for me. I used a fresh orange and maybe it wasn’t the best because I couldn’t taste orange in the batter at all, so I also added the zest plus half a teaspoon of orange extract. In the end result there was still only a subtle orange flavour. Maybe it’s my tastebuds ;-)

    I usually use applesauce to replace a good percentage of the margarine in a recipe, but I never replace the whole lot because I find, as I did here, that it doesn’t produce a particularly good texture.

    Sorry that my experience hasn’t been good! I’m going to try the maple muffins next time to see if I get on any better.

    • Vegan Sweet Tooth replied:

      Thank you for trying the recipe and sorry to hear that you didn’t like them. If you didn’t like the texture of the muffins with all applesauce, then you could definitely replace some of the applesauce with oil instead. Thanks again for the feedback, and I hope the Maple Oat muffins are more to your liking if you give them try!

  11. Ky replied:

    Is there a way to make them sweeter? When I made them they turned out really pretty nutty. Maybe I used too weak of orange juice? Or maybe I did something else wrong…

    • Vegan Sweet Tooth replied:

      Thanks for trying the recipe! You could definitely experiment with increasing the amount of sugar if you want the muffins to be sweeter (I tend to like my muffins more substantial rather than cupcake-y). I do think the kind of juice you use will affect the overall sweetness, and if you used whole wheat flour instead of all-purpose that would probably also make the muffins less sweet. Thank you again for your comment and best of luck!

  12. Valerie Atwood replied:

    Mmm… these are delightful! I say this as I currently devour one at my desk. The texture is similar to most muffin recipes I’ve made and I also used whole wheat pastry flour instead of AP. The orange flavor is subtle, just like lemon poppy seed muffins I’ve had in the past, but just enough to give it that fruity hint. Thank you for the recipe as I am always on the hunt for new muffins to add to my collection.

    • Vegan Sweet Tooth replied:

      Thank you for the lovely comment! I’m delighted that you liked the muffins!

  13. Trina replied:

    I have made these twice in three days and my entire family loves them.

    • Vegan Sweet Tooth replied:

      I’m so happy that you and your family enjoy the muffins so much! Thanks for the comment!

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