Blood Orange Poppyseed Jumbo Muffins

Blood Orange Poppyseed Jumbo Muffins

Jumbo fluffy muffins, bursting with blood orange flavor and poppyseeds. Topped off with a pretty pink blood orange glaze and dried fruit.

Servings Muffins

Prep Time 10

Cook Time 30

Total Time 40

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)

US Customary - Metric

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

NOTE: Not a fan of blood oranges? This can easily be swapped out with any citrus. Navel oranges, meyer lemons, or even 1 cup of blueberries sprinkled with flour.

Calories: 504kcal

Course: Breakfast

Cuisine: American

Keyword: better than the bakery muffins, blood orange poppyseed muffins, dried fruit, jumbo muffins, poppyseed muffins

Nutrition