Glazed Orange Spice Poppy Seed Muffins

Orange spice poppy seed muffins with a maple glaze stacked on top of each other.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Kosher, Vegetarian

Prep Time 20

Cook Time 15

Total Time 35

Servings servings

Calories 352kcal

Author Alana Lieberman

Cost $15

Equipment

Ingredients

For the Orange Spice Poppy Seed Muffins

2 ¼ cups all purpose flour
2 tablespoons poppy seeds
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon kosher salt
1 cup granulated sugar
2 tablespoons orange zest (zest from about 3 to 4 medium-sized navel oranges)
1 cup plain whole fat greek yogurt
⅓ cup milk or milk alternative, like almond milk
½ cup unsalted butter melted
2 large eggs
1 tablespoon fresh squeezed orange juice (from about ½ a medium-sized navel orange)
1 teaspoon vanilla extract

For the Cinnamon Crumb Topping

¼ cup light brown sugar
2 tablespoons all purpose flour
2 tablespoons old fashioned rolled oats
2 tablespoons cold unsalted butter
½ teaspoon ground cinnamon

For the Maple Glaze

1 cup powdered sugar
3 tablespoons pure maple syrup
½ to 1 tablespoon water (depending on thickness)

Instructions

Preheat oven to 425 degrees F. Line a muffin pan with muffin liners. Set aside. (Recipe makes 12 heaping muffins.)
Whisk together the dry ingredients - flour, poppy seeds, pumpkin spice, baking powder, baking soda, and salt - in a medium bowl.
In a large mixing bowl, combine sugar and orange zest. Rub together to flavor the sugar.
In a large measuring cup or bowl, combine liquid ingredients - greek yogurt, milk, melted butter, eggs, orange juice, and vanilla extract.
Pour half the dry ingredients and half the liquid ingredients into the bowl with the orange sugar. Stir to combine.
Pour the other half of dry and liquid ingredients into the mixture, stir again just until combined. Don’t overmix.
Scoop muffin batter into the prepared muffin pan. Divide evenly between 12 muffins.
Make the cinnamon crumb topping: combine brown sugar, flour, oats, cinnamon, and cold butter in a mixing bowl. Use a pastry cutter, knife, fork, or food processor to cut the butter into the other ingredients until it forms medium-sized crumbs.
Evenly top all the muffins with the crumble.
Bake at 425 degrees F for 8 minutes. Without opening the oven, reduce the oven temperature to 350 degrees F and bake another 7-10 minutes, or until a toothpick inserted in the middle comes out clean.
Remove muffins from the oven and allow to cool for 10 minutes before removing and placing them on a cooling rack to cool further.
Meanwhile, make the maple glaze: in a small bowl, combine powdered sugar, maple syrup, and ½ tablespoon of water. Stir to combine. Add more water if needed to help thin out the glaze. Drizzle over the top of the cooled muffins.

Notes

I used unsweetened vanilla almond milk, but you can use any milk or milk substitute of your choice.
You can use fresh orange juice or OJ from a carton. If using store bought, try to find some without tons of added sugar.
I combined all my spices together before adding them to the batter. You can also purchase premixed pumpkin pie spice and use about 2 teaspoons of that instead of the individual spices.
The raw or coarse sugar is optional. I like to add it to the top of the muffins for a crunchy top and a fluffy inside.
To store muffins, place a paper towel on the bottom of an airtight container and place the muffins on top of the towel. Seal the container tightly for up to 5 days.
You can turn this same recipe into apple spice, pumpkin spice, or lemon spice muffins. (See the post above for instructions on how to make the different variations.)

Nutrition