Blood Orange Poppy Seed Muffins

Good morning beautiful people, I hope you’re having a good start to your weekend. It’s Mother’s Day tomorrow and if you forgot and need a quick fix, I gotchu! These little muffins make the perfect breakfast in bed with a side of freshly squeezed oj, tea, coffee or whatever your momma likes. Oh and I already gave my mom some and they’re mama approved, so no worries, your mommy will love them too!I’ll keep it short today and wish all the mothers out there a happy early Mother’s Day. I honestly don’t know how you all do it, every…single…day. I hope this year you get to relax and enjoy the day for what it is, and please treat yourself because you truly, honestly, deserve it. The older I get, the more I appreciate my mom and see what she does for me, my family, and everyone else around her. She deserves the world… if only I could give that to her. Buuuuut for now these muffins will do! ♥️ BLOOD ORANGE POPPY SEED MUFFINS RECIPE

INGREDIENTS

For the blood orange muffins

  • 1 1/2 cups all purpose flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 3/4 cups castor sugar
  • Zest of 3 blood oranges
  • 6 tbsp. unsalted butter
  • 2 eggs
  • 1/2 cup Greek yogurt
  • 1/3 cup milk
  • 1/3 cup poppy seeds

For the blood orange glaze

  • Juices of a blood orange (depends on the consistency you like)
  • 1 tbsp. melted butter
  • ~2 cup powdered sugar

DIRECTIONS

For the blood orange muffins

  • Preheat the oven to 350°F and prepare a cupcake pan with liners.
  • Combine flour baking powder, soda, and salt in a bowl.
  • In a separate bowl, combine milk & Greek yogurt.
  • In a larger bowl, combine the zest & sugar together with your fingers until the sugar is a moist crumble & is fragrant.
  • Add the butter to the sugar and cream together.
  • Gradually add in the dry & wet ingredients, alternating between the two. Make sure to scrape down the sides of the bowl.
  • Stir in the poppy seeds & fill your cupcake tins 3/4 full.
  • Bake the muffins for 20-25mins, inserting a toothpick in the center to make sure it’s clean.
  • Cool completely before icing.

For the blood orange glaze

  • Mix the butter and powdered sugar together in a bowl.
  • Slowly add the juices of the blood orange a little at a time till the desired consistency. I like mine a bit thinner so I can dip my muffins in.

* add thyme leave on top as garish (optional)

* you can sub the blood orange for lemon/lime or a couple raspberries

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