Orange Poppy Seed Muffins

Ingredients

• 3 cups all-purpose flour
• 2 Tablespoons poppy seeds
• 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 eggs
• 1 teaspoon vanilla extract
• 2/3 cup orange juice (*See note 1)
• 2/3 cup sour cream
• 3 Tablespoons Turbinado sugar (or other coarse sugar)

Instructions

1. 1

   Preheat the oven to 375 degrees. Line muffin tins with 16 paper liners.

2. 2

   In a mixing bowl whisk together flour, poppy seeds, baking powder, baking soda and salt.

3. 3

   In the bowl of an electric mixer, beat together the sugar, butter, oil and all but 1 teaspoon of the orange zest on medium high speed until light in color and fluffy, about 4-5 minutes.

4. 4

   Add the eggs, one at a time, beating well after each addition. Stir in vanilla extract.

5. 5

   Gently stir in about ⅓ of the flour mixture. Add all of the orange juice, stir, and then add another ⅓ of the flour mixture, scraping the bowl and combining on low speed.

6. 6

   Stir in the sour cream, then end with the remaining flour mixture. The batter will be quite thick and a little lumpy looking.

7. 7

   Fill each cup 2/3 of the way full. In a small bowl, use your fingers to mix together the coarse sugar and remaining orange zest. Sprinkle the mixture evenly over the tops of the muffins.

8. 8

   Bake in the preheated oven for 19-22 minutes or until tops are firm and very light golden brown on the edges. Cool in the muffin tin for five minutes then transfer to a wire rack. We prefer to serve these warm.