Light, tender Orange Almond Poppy Seed Muffins are perfect for your weekend breakfast or brunch! Full of fresh orange zest, two wholesome flours, poppy seeds, almond extract and topped with a sweet orange glaze for a decadent finishing touch!
Poppy seeds were never big on my must use list of ingredients, until this past month that is. Now I’m finding myself sticking them in lots of baked goods, especially breakfast items. When I was a kid my favorite kind of muffin was an almond poppy seed muffin. To be honest at that age it was probably the almond extract and all the sugar that made me fall in love with them more than the poppy seeds, to this day I’m still obsessed with almond flavor. Now that my tastebuds have matured slightly it’s not all about the sweet sugary flavors, but textures and combinations of flavors too. These Orange Almond Poppy Seed Muffins are a fresh spin off of that overly sweet muffin I used to love growing up.
With citrus being in season I knew I had to add some to this muffin recipe. Everyone these days seems to already have a recipe for either an almond poppy seed muffin or a lemon poppy seed muffin. To change things up I decided to use sweet citrusy oranges. Instead of loading these muffins with orange juice, which I found after making several batches, makes them gummy and too soft in the middle, I opted to bump up the amount of orange zest I was using. Citrus zest is where the real flavor can be found!
Now lets talk about the texture of the muffins along with how they’ve been made lighter so you don’t feel like you’re eating a piece of cake. These Orange Almond Poppy Seed Muffins are made with a combination of whole wheat pastry flour and Bob’s Red Mill Almond Meal/Flour. Normally I just stick to whole wheat pastry flour when I bake, but recently I’ve been enjoying adding multiple kinds of flours. The combination of these two flours gives the muffins a nuttier flavor, great texture, along with adding protein and lowering the amount of carbs.
Along with using almond meal/flour to add more protein to these muffins I also replaced most of the oil with plain Greek yogurt. You wouldn’t believe the amount of butter or oil that is used in many recipes! The yogurt helps keep the muffins extra moist since both whole wheat and almond flour can sometimes dry out baked goods if not used correctly. The muffins are great on their own, but even better with a drizzle of the orange glaze! Make a batch this weekend and experience a new kind of almond poppy seed muffin!
Thanks to Bob’s Red Mill for sponsoring this post. I am so excited to be working as a brand ambassador for them this year. I truly love this company and the amazing products they put out! As always all opinions are my own.