Citrus-flavored Orange Poppy Seed Muffins are moist and fluffy. This muffin has a fantastic texture and a tiny crunch from grainy sugar!
INGREDIENTS
– 3 cups all-purpose flour– 2 Tablespoons poppy seed– 2 teaspoons baking powder– 1/2 teaspoon baking soda– 1/2 teaspoon salt– 1 cup granulated sugar– 6 Tablespoons unsalted butter, softened– 1/4 cup canola or vegetable oil– Zest of 2 oranges, divided– 2 large egg– 1 teaspoon vanilla extract– ⅔ cup orange juice *See note 1– ⅔ cup sour cream– 3 Tablespoons Turbinado sugar, or other coarse sugar
INSTRUCTIONS
Start with a 375-degree oven. Fit 16 muffin cups with paper liners. Mix flour, poppy seeds, baking powder, soda, and salt in a bowl.
Step 1
Mix the sugar, butter, oil, and all except 1 teaspoon of orange zest with an electric mixer on medium high speed for 4-5 minutes until light and fluffy.
Step 2
Beat each egg carefully after adding it. Mix in vanilla. Add ⅓ of the flour mixture and whisk gently. Stir in all the orange juice, then add ⅓ of the flour mixture, scraping the bowl and blending on low speed.
Step 3
After adding the sour cream, add the remaining flour mixture. The batter will be thick and lumpy.
Step 4
Fill each cup 2/3 full. Mix coarse sugar and leftover orange zest with your fingertips in a small bowl. Sprinkle the mixture equally on muffin tops.
Step 5
Bake for 19-22 minutes in the preheated oven until tops are firm and edges are light golden brown.
Step 6
Transfer to a wire rack after five minutes of cooling in the muffin tray. Serving warm is preferred.