Orange Poppyseed Muffins

As the citrus season draws to a close, the desire for comforting and flavorful baked goods intensifies. This recipe for orange poppy seed muffins is the perfect way to celebrate the remnants of citrus season and indulge in a delightful treat that is both moist and bursting with flavor.

The combination of sweet oranges, nutty poppy seeds, and a touch of spice creates a symphony of flavors that is both comforting and invigorating. The vibrant orange color of the muffins adds a touch of festive cheer, making them perfect for breakfast, brunch, or an afternoon snack.

These orange poppy seed muffins are a delightful treat that is sure to please everyone at the table. With their moist texture, vibrant flavor, and simple preparation, they are the perfect way to celebrate the end of citrus season and indulge in a taste of comfort and cheer.

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Orange Poppy Seed Muffins

Ingredients

• 3/4 cup Raw sugar
• Zest of a large orange
• 2 tbsp Chia seeds soaked in ¼ cup water chia eggs
• 1/4 cup Orange juice about 1/2 an orange juiced
• 1/4 cup Neutral oil I used sunflower oil
• 1/4 cup Plain plant-based yogurt
• 1/4 cup Soy milk
• 2 tbsp Plant-based butter melted
• 2 tsp Vanilla extract
• 2 1/4 cup Plain flour all-purpose flour
• 1 tsp Baking powder
• 1/2 tsp Baking soda
• 1/2 tsp Salt
• 3 tbsp Poppy seeds

Instructions

• Preheat the oven to 200C. In a large mixing bowl, add the sugar and orange zest. Using your hands, rub the zest into the sugar for a minute to release the oils from the orange peel.
• Add the chia eggs and whisk well until well combined. Then whisk in the orange juice, oil, yogurt, milk, melted butter and vanilla extract, and stir well until evenly mixed.
• Stir in the baking powder, baking soda, and salt until well combined.
  
• Fold in the flour and poppy seeds, using a spatula, to form a batter. Ensure not to overmix!
• Rest the batter for 10 minutes. Line a dozen muffin tin with parchment liners.
• Spoon the batter into the muffin tin, filling each about 3/4 of the way full. Bake 5 minutes at 200C without opening the oven, then reduce the heat to 180C and bake for another 15-20 minutes until golden and a skewer comes out clean.
• Remove from the oven and allow the muffins to cool for a minimum of 15 minutes before serving.
  

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