What's Baking: Blood Orange Poppy Seed Muffins


Another day, another blood orange recipe. There's just something about that pink orange juice and bright red orange zest that I just can't get enough of. 


This time around I replaced the lemon with blood orange in my favorite lemon poppy seed muffin recipe. I love the sweetness and crunch in these bright citrus muffins. And paired with a steaming mugful of strong coffee? Now that's a match made in heaven. 


I made these muffins a little bit healthier by subbing in Greek yogurt for some of the butter and decreasing the amount of sugar. However, these muffins are still just as tasty as ever.


My favorite way to eat them? For second breakfast, of course. Or as an afternoon snack with a hot mug of green tea -- a delicious pick-me-up for that mid-afternoon slump.

Blood Orange Poppy Seed Muffins (printer-friendly version)
makes about 12 muffins

1/2 cup granulated sugar
1 tablespoon blood orange zest
2 cups unbleached all-purpose flour
2 teaspoons aluminum-free baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
3/4 cup plain Greek yogurt
1/2 cup fresh blood orange juice
2 eggs
1 teaspoon vanilla extract
4 tablespoons (1/2 stick) unsalted butter, melted, browned, and cooled
2 tablespoons poppy seeds
1 tablespoon turbinado sugar

1. Preheat the oven to 400 degrees.
2. Line a 12-count muffin tin with paper liners. Set aside.
3. In a large bowl, use the back of a spoon to rub the sugar with the blood orange zest until fragrant.
4. Use a whisk to mix the flour, baking powder, baking soda, and sea salt into the sugar mixture.
5. In a medium bowl, stir together the yogurt, blood orange juice, eggs, vanilla, and cooled browned butter.
6. Add the wet ingredients to the dry ingredients and stir to incorporate. Stir in the poppy seeds.
7. Spoon the batter into the prepared muffin cups.
8. Top each muffin cup with a sprinkle of turbinado sugar.
9. Bake for 15-18 minutes or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.
10. Let the muffins cool for five minutes in the tin before removing them and placing them on a wire rack to cool completely.

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