Orange Poppyseed Muffins

Prep Time 10

Servings

Calories 300kcal

Preheat oven to 400.
Melt the butter in a pan over low heat and set aside.
½ cup butter melted and cooled
Whisk flour, salt, & baking soda together in a mixing bowl.
2 ¼ cups flour, ½ teaspoon salt, ½ teaspoon baking soda
In a separate bowl, whisk the eggs, yogurt, vanilla, orange extract, orange zest, orange juice and sugar. Pour in the flour mixture and stir until no lumps remain. Stir in
2 eggs, 1 cup plain Greek yogurt, 1 ½ teaspoon vanilla extract, ½ teaspoon orange extract, 3 tablespoons orange zest, ¼ cup fresh squeezed orange juice, ¾ cup sugar
Stir in the melted butter.
½ cup butter melted and cooled
Fold in the poppyseeds.
3 tablespoons poppy seeds
Scoop the batter evenly into 12 cupcake liners. Sprinkle Turbinado sugar on top.
Turbinado sugar
Lower the oven temperature to 375 and bake for 20 minutes, rotating halfway through. Muffins are done when they spring back after being lightly pressed.
Whisk the orange glaze ingredients together until smooth.
¼ cup fresh squeezed orange juice, 1 ½ cups powdered sugar, 1 ½ tablespoons orange zest
When muffins come out of the oven, allow to cool for about 5 minutes. Dip them into the glaze before serving, while muffins are still warm.