Citrus-flavored Orange Poppy Seed Muffins are moist and fluffy. This muffin has a fantastic texture and a tiny crunch from grainy sugar!
INGREDIENT
– 3 cups all-purpose flour– 2 Tablespoons poppy seed– 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 egg– 1 teaspoon vanilla extract– ⅔ cup orange juice *See note 1– ⅔ cup sour cream– 3 Tablespoons Turbinado sugar, or other coarse sugar
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INSTRUCTION
Heat a 375-degree oven. Paper-line 16 muffin cups. Mix flour, poppy seeds, baking powder, soda, and salt in a bowl.
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Step 1
Mix the sugar, butter, oil, and all except 1 teaspoon of orange zest with an electric mixer on medium high speed for 4-5 minutes until light and fluffy.
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Step 2
Beat each egg well after adding. Add vanilla. Whisk in ⅓ of the flour mixture gently. Include orange juice, then add ⅓ of the flour mixture, scraping basin and blending on low speed.
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Step 3
Add remaining flour mixture after sour cream. Thick, lumpy batter. Fill 2/3 cups. Mix coarse sugar and orange zest by hand in a small bowl. Evenly sprinkle mixture on muffin tops.
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Step 4
In preheated oven, bake 19-22 minutes until tops are crisp and rims light golden brown. Transfer muffin tray-cooled pieces to a wire rack after 5 minutes. Serving warm is excellent.