I have been wanting to make some jumbo muffins for a minute now. Ever since I had an amazing one around Christmas time, I knew I had to make my own invention. Insert these blood orange poppy seed jumbo muffins.
Packed with blood orange flavor, poppy seeds and finished with a beautiful pink blood orange glaze, these are so easy to toss together and so good with a cup of coffee in the morning.
To kick these up a notch, I decided to top these with some dried citrus slices. This adds a such a pop of color to my photos but also a great way to serve these muffins if you are looking for that wow factor. Granted this is completely optional as it doesn’t add necessary flavor to the muffins. I knew I was going to deliver these to someone so I wanted them to be extra special and pretty. Also, with all the leftover citrus slices, you can make fun cocktails.
To dry citrus it really is a lot easier than i thought it would be. All you need to do is pop think slices of fruit into a 200 degree oven for a few hours. That’s it. You can flip halfway through so they evenly dehydrate but that’s honestly all there is to it. I like to sprinkle mine with a bit of sugar so when i add them to cocktails, they add a bit of bitter and a bit of sweetness at the same time.
For the muffins, you do want to start off by separating the dry ingredients from the wet ingredients. I mix all of the wet ingredients in a bowl first and set that to the side. This allows the dry to get incorporated more evenly before adding to the wet ingredients.
A key thing with the wet ingredients is to add each component in slowly to make sure it mixes in before moving on to the next ingredient on the list. That’s why I have you mixing the sugar and blood orange zest together first, then one at a time start to add in the rest of the ingredients with the mixer on low. The eggs go in after the melted butter and this is so the hot butter cools down before the eggs are in there, that way they don’t start cooking. This makes for extra fluffy muffins.
With making jumbo muffins, there are a few rules of thumb that help these turn out extra fluffy and jumbo, these include:
That’s it! That’s all you need to know to make some blood orange jumbo muffins with poppy seeds that pair perfectly with a weekend morning and big cup of joe! I know I can’t wait to play around with this recipe to come and try new flavors and don’t forget to let me know what you think in the comments below.
Blood Orange Poppyseed Jumbo Muffins
Equipment
- Large Muffin Tin
- Jumbo Muffin paper liners
Ingredients
Jumbo Muffins
- 2 1/4 cup all purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 2 tbsp poppy seeds
- 1 cup sugar
- 3 tbsp blood orange zest (zest of 2 blood oranges)
- 1 cup sour cream
- 1/3 cup whole milk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 2 tbsp blood orange juice
- 1 tsp vanilla extract
- 1/4 tsp kosher salt
Blood Orange Glaze
- 1 cup powdered sugar
- 3 tbsp blood orange juice (or more for glazing consistency)
- blood orange zest strips (or flakes)
Dried Blood Oranges
- blood orange slices
- granulated sugar (for sprinkling)
Instructions
Make the dried blood oranges (optional)
- Preheat the oven to 200 F. Slice the fruit into thin slices.
- Lay the fruit slices onto a baking sheet lined with a rack and sprinkle the fruit with granulated sugar.
- Bake in the oven until dried and dehydrated, about 2-3 hours, flipping halfway through.
- Store in a cool dry place. A ziploc works great.
Blood Orange Jumbo Muffins
- Preheat the oven to 425 Degrees F.
- Mix the flour, baking powder, baking soda and poppy seeds in a medium bowl and set aside.
- In the bowl of a stand mixer with a paddle attachment (or by hand with a wooden spoon works as well) mix the sugar and blood orange zest.
- Once zest is distributed throughout the sugar, add the sour cream, milk and melted butter. Mix until incorporated. Then mix in the eggs, blood orange juice, vanilla extract and salt.
- With the mixer on low speed, slowly add the dry ingredients to the wet ingredients and mix until the batter forms. Try not to overmix here as you don't want a dense muffin.
- Using an ice cream scoop or measuring cup, fill a jumbo lined muffin tin with the batter. If there are any empty muffin spots, fill them with hot water before putting in the oven. This will help the muffins fluff up and not dry out when they bake.
- Place the muffins in the oven and bake at 425 for 5 minutes. This helps the muffins stay nice and high and not spread out when they bake.
- Turn the oven down to 350 F. Bake another 25-30 minutes until baked all the way through and fluffy on top. Let the muffins cool for 10 minutes, then top with glaze and serve.
Blood Orange Glaze
- Mix powdered sugar and blood orange juice in a small bowl until glaze forms. If the consistency is too thin add more powdered sugar. If too thick, add more juice.
- Using a vegetable peeler, peel strips of blood orange zest then slice thin with a knife. Sprinkle into the glaze.
Notes
Nutrition
