Orange Poppy Seed Muffins

Not too sweet, slightly crunchy around the edges, and moist as can be. Orange poppyseed muffins
Yield 6 large or 9 medium muffins
Time 30 minutes
  • muffin pans
  • medium bowl
  • whisk
  • zester or very fine grater
  • large bowl
  • wooden spoon
  • oil
  • 1 T ground flaxseed + 3 T water
  • 1 whole orange
  • 1/3 c sugar
  • 4 T vegan butter, melted
  • ¼ c milk
  • 1 T poppy seeds
  • ½ t vanilla extract
  • 1¼ c flour*
  • 1 t baking powder
  • 1/8 t baking soda
  • 1/8 t salt
Directions Preheat oven to 400. Use a bit of oil to grease each muffin cup.

Whisk together the flax and water in the medium bowl.

Wash the orange and zest it into the flax mixture. Cut the orange in half and juice one half. (Save the other half for another use.) Whisk in the sugar, butter, milk, poppyseeds, and vanilla.

Combine flour, baking powder, baking soda, and salt in the large bowl.

Add the wet ingredients to the dry, and mix until just combined.

Fill each muffin tin about 2/3 full and bake for 15-20 minutes, until golden. Remove from the oven and let sit for 5 minutes before removing from the pans.

Notes * I use ¾ c white plus ½ c chestnut flour, which adds a nice subtle flavor, but all white flour works too.
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Orange poppy seed muffins