The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Orange - Lemon Poppyseed Muffin

GrapevineTXoldaccount's picture

Orange - Lemon Poppyseed Muffin

Orange-Lemon Poppyseed Muffins: I bake for my husbands office and send a treat each Friday.  I bake for my husbands office and send a treat each Friday.  This is the offering for tomorrow.

I adapted a recipe from Dorie Greenspan. This batter is so light, so fluffy. I didn't do a taste test, but these nice people wouldn't admit a bad item even if it was served. I'm lucky that they allow me to indulge.

Sorry that I didn't get this updated with the recipe last night. My family and I were hunkered down in the closet, waiting out a nasty storm. All is well and here we go:

Preheat oven to 375 degrees. Line cupcake liners, or grease muffin tin beforehand. Gather all ingredients into work area, along with a few small prep bowls, teaspoons/tablepsoons, etc. I like using my mixer, but fret not, I'll bet this can also be done the old-fashioned way, too!

Orange-Lemon Poppyseed Muffins

2 cups all-purpose flour

2/3 cup super-fine sugar

Grated zest of one lemon (about 1 Tablespoon)

Grated zest from one large navel orange

Juice of one lemon, juice from half of the large orange

1 teaspoon vanilla

1/4 teaspoon lemon oil

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup sour cream

2 large eggs (room temp)

1 stick (8 Tablespoons) unsalted butter, room temp

3 Tablespoons of poppy seeds.

Place butter into mixer and beat at medium speed for two minutes. Add granulated sugar and beat for an additional five minutes. (While these are beating proceed to the following steps):

Be sure your flour, baking powder, baking soda and salt have been sifted together. Zest your citrus and simply plop the zest atop the flour mix. Squeeze all of the lemon juice and half of the navel orange juice into a small, separate bowl and set them aside.

Measure sour cream, set aside. Crack two eggs into a prep bowl, set aside. Measure vanilla and lemon oil and your poppy seeds and set aside.

Returning to the mixer, slowly incorporate the sour cream, vanilla and lemon oil extracts. In increments of three, begin adding your flour and the juices from your citrus. This is also when you will add your poppy seeds. DO NOT OVERBEAT, but merely fold in the flour and juices until fully combined.

Bake for 18 to 22 minutes. Remove from oven and allow to cool fully before drizzling with the following icing:

Icing Glaze

juice of 1/2 navel orange

1 cup powdered sugar

Combine juice and sugar and beat at medium spped for three to four minutes. Using a teaspoon drizzle the tops of each muffin. Store at room temp.


Thanks for viewing. Mini-0, I purchased my muffin cups through KA. THEY ARE WONDERFUL! Nothing sticks to them.

SourdoLady's picture

I just got home from work and I am craving something baked--and I see your pic! I want one!! Will you share the recipe?

Susan's picture

I'd like your recipe, too. They look scrumptious.

Susan from San Diego

Eli's picture

Now why didn't they have those when I was in TX. Would love the recipe.

Mini Oven's picture
Mini Oven

And Where did you find unbleached cup liners?

Mini O

Lisacunn's picture

I might just not be seeing it but I don't see where it says how much flour you used or what kind.  Can you clarify?  I want to make these this weekend.  They look FABULOUS.

Lisacunn's picture

Superfine sugar is powedered?  Sorry to ask dumb questions.  And where do you find lemon oil?

GrapevineTXoldaccount's picture

2 cups of all-purpose flour!  I am so sorry.  Can you tell that I'm not on the ball?  Not enough coffee, too few hours of sleep.

Mini-O, the cupcake/muffin liners were purchased through King Arthur's.

The oil?  I purchased it through King Arthur's catalog, too.  It is made by Boyajian.  If you go to their website ( you can see some WONDERFUL recipes.  I have never had flavored oils in my pantry/fridge until now.  Going forward, it will be IMPOSSIBLE for me to bake without them.  A little goes a LONG way!

Happy baking to all.  I am in the midst of trying to get my housework accomplished so that I can play in the kitchen.  Darn work; it just NEVER goes away, or if it does, it's replaced with another chore!

OOOPS....almost forgot, superfine sugar is NOT powdered sugar.  I find it locally and it specifically reads, SUPERFINE.  C & H offers it in my area.  The grains of sugar are smaller than regular and they blend easier when combining oils or butters.  It's just a preference and NOT a necessity.

Lisacunn's picture

Thanks for clarifying the flour/sugar question.  So do you think they would still turn out ok w/o the oil until I can get it? 

GrapevineTXoldaccount's picture

things will turn out fine.  I'm just like a kid in the sandbox.  I recently purchased my oils and I'm finding all sorts of places to add them.  LOL.

A suggestion, you could add a bit more lemon zest, but even that isn't necessary.


Lisacunn's picture

I am making then this weekend.  They look so good I can't wait!!!!!!!!  I looked on the website and plan on getting the sampler fo the oils.  They look delish.  Did you buy them online or did our grocery store carry it?

GrapevineTXoldaccount's picture

through the King Arthur Flour website store.

Enjoy them, Lisa, I'm having so much fun with mine. I only got the lemon and the lime because I had purchased an orange flavoring a week earlier at my local market. sure you refrigerate them after opening. 

Happy baking!