Sunrise Poppy Seed Muffins with Orange Glaze

Oh em gee! These are so so so good.

You see that beautiful orange in the background of this picture? Well, I bought it to use as a garnish for this Frothy Sunrise Punch, but then I couldn't stand the thought of wasting the rest of it.

I often turn to breads and muffins when I need to use up an ingredient, plus I love taking muffins to work for a mid-day snack.

I remembered when Sally posted a lemon and orange poppy seed muffin and it just so happened that I had a lemon that needed used up too. I adjusted my lemon poppy seed muffin recipe with what I had on hand, since I was fresh out of Greek yogurt.

I did try Sally's trick to bake the muffins at a higher temperature for the first five minutes, to create that domed top and lower the temperature to finish baking and I did end up with some domed tops.

Make it. Love it.

You might also like:

Lemon Poppy Seed Muffins

Orange Poppy Seed Zucchini Bread

Almond Poppy Seed Bread with Orange Glaze

Strawberry Swirled Lemon Poppy Seed Bread

Sunrise Poppy Seed Muffins

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

2 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2 Tbl. poppy seeds
2/3 c. sugar
zest and juice of one lemon
zest and juice of one orange (reserve 1/2 of each for the glaze)
2 eggs
1/2 c. light sour cream (or plain Greek yogurt)
1 tsp. vanilla extract
1/2 c. vegetable oil

Orange Glaze
1 c. powdered sugar
1 tsp. meringue powder, opt. (this helps the icing harden)
zest of 1/2 an orange
juice of 1/2 an orange
milk, if needed

Preheat oven to 425 degrees. Spray a 12-cup muffin tin with cooking spray. In a large bowl, combine flour, baking powder, baking soda, salt and poppy seeds; set aside. In a separate medium bowl, combine sugar, lemon zest, lemon juice, zest of 1/2 an orange, juice of 1/2 an orange, eggs, sour cream, vanilla and vegetable oil and whisk together until well combined. Add wet ingredients to dry ingredients and stir together until just combined. Do not overmix.

Use a large ice cream scoop and divide batter between greased muffin cups, filling almost full. Bake at 425 degrees for 5 minutes. Then, reduce oven temperature to 375 degrees (with the muffins still in the oven) and bake for another 9-10 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool slightly while you make the glaze. Makes: 12 muffins.

For the Orange Glaze: Combine powdered sugar, meringue powder, orange zest and orange juice and stir to combine. Add a little milk, if needed, to reach a glaze consistency. Drizzle over warm or cooled muffins.

Linked up at Weekend Potluck! and Time to Sparkle!