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BISCUITS, SCONES, MUFFINS & QUICK BREADS

Poppy seed muffins have always been one of my favorite types of muffins. This citrus variety is a bit unusual, offering a new take from its sister lemon flavor, but it makes sense to have a little orange juice with breakfast, right, folks?

MAKES 12 MUFFINS

2

1

⁄4 cups all-purpose flour

1

⁄4 cup granulated sugar1⁄2 teaspoons baking powder

2

1⁄2 teaspoon salt1 egg

1

⁄2 cup whole milk

1

⁄2 cup orange juice

1⁄4 cup unsalted butter meltedFinely grated zest of 1 orange1 teaspoon vanilla extract

1⁄2 teaspoon orange extract (optional)2 tablespoons poppy seeds

1

⁄4 cup coarse sugar

Preheat the oven to 375°F and line 12 muffin cups with paper liners. In a large bowl, stir together the flour, granulated sugar, baking powder, and salt. In another bowl, whisk together the egg, milk, orange juice, melted butter, orange zest, vanilla, and orange extract, if using. Pour the egg mixture into the dry mixture. Stir together until just combined—do not overmix. Gently fold in the poppy seeds.

Evenly scoop the batter into the prepared muffin cups. Sprinkle the tops with coarse sugar. Bake until golden brown, 20 to 25 minutes. Cool slightly before serving.

ORANGE–POPPY SEED MUFFINS