These blood orange poppy seed muffins are just a lovely variation on the Meyer Lemon Poppy Seed Muffins I’ve been perfecting. The texture, the flavor, everything translates perfectly to the flavor of the blood orange. I don’t really know which is better, just that both are sublime.
No need to change anything, just use this recipe and every time it says Meyer lemon, use blood orange. So simple! So delicious! These muffins are getting rave reviews all over town. The muffin connoisseurs, the fussy pantses, the yoga teachers, and the neighbors all agree: these are muffin treasures.
All right, I’ll make it easy for you.
BLOOD ORANGE POPPY SEED MUFFINS
1 ¼ cups whole wheat white flour
½ cup quinoa flour
½ cup cane sugar
1 tablespoon poppy seeds
1 tablespoon blood orange zest
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon sea salt
¾ cup 1% milk
1/8 cup canola oil
1/8 cup low fat vanilla yogurt
1 large egg, beaten
5-6 teaspoons blood orange juice
1 teaspoon vanilla bean paste (or extract)
turbinado (or any coarse) sugar, for sprinkling
Grease or line a 12-cup muffin tin and heat the oven to 400 degrees. (You will reduce the temperature later.)
In a large bowl, whisk together the flours, sugar, poppy seeds, orange zest, baking powder, baking soda, and sea salt. Make a well in the center and set aside.
In a medium bowl, stir together the milk, oil, yogurt, egg, orange juice, and vanilla until thoroughly mixed.
Pour the liquid ingredients into the well in the flour mixture and stir just until combined, but not any longer.
Scoop batter into muffin tins, dividing as evenly as possible. (An ice cream scoop works beautifully.) Sprinkle each one lightly with turbinado sugar.
Place tray in the oven and reduce temperature to 375. Bake for 15 minutes, or until a toothpick comes out clean. (Mine are always done at exactly 15.)
Give them another five minutes in the tin, then remove to a wire rack.