Jumbo Bakery-Style Orange Poppy Seed Muffins (Gluten Free, Dairy Free)

5 from 6 votes
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I made the mistake of baking these Orange Poppy Seed Muffins for Saturday breakfast a few weeks ago and my kids have expected them every morning since.  I’ve created a monster…  Bake at your own risk!

These muffins look like they’ve just rolled off the rack of your favorite local bakery, and while I’m a jumbo muffin kind of girl, this recipe easily translates to a traditional 12 cup muffin tin if that’s more your style. Don’t feel like you have to go out and get a new tin to add to your collection, simply do the first bake as directed, then reduce the time on the second bake to about 20-24 minutes.  

I always have muffins like these in the freezer – they freeze beautifully which makes keeping some home baked muffins on hand a breeze. Whether that’s for unexpected brunch guests, or when you’re really just craving a moist, springy muffin, I like to be prepared!

There are a few secrets to my bakery-style, high domed muffins:

  • Let the batter rest for a few minutes for the batter to puff up – I’ve noted this in the recipe so that you won’t miss this step!
  • Fill each cup generously, almost to the top – I like to leave about half an inch at the top of my muffin cups for reference!
  • My initial high-temperature bake technique – this encourages a high dome, and then moving to a lower temperature bake to finish means they won’t become dry.

Ok, so who’s making these?

Watch Me Make My Jumbo Bakery-Style Orange Poppy Seed Muffins

If you’re in need of some more wonderful baked goods, be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.

How To Make My Jumbo Bakery-Style Orange Poppy Seed Muffins

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Step 1. Preheat the oven to 425 degrees F. Line a jumbo muffin tin with paper liners and spray with nonstick baking spray.  Set aside. 

Step 2. In a medium bowl, whisk together the flour, salt, baking soda, baking powder, and poppy seeds with a fork.

Step 3. In a separate bowl whisk the eggs and sugar for 30 seconds, then add zest and juice, milk, and oil and whisk to combine.

Step 4. Add the dry ingredients to the wet ingredients and whisk just until there are no more traces of flour.

Step 5. Let the batter rest for 15 minutes.

Step 6. Using an ice cream scoop to make it easy, transfer the batter into the prepared pan, filling to ½ inch from the top of each cavity and bake for 5 minutes.

Step 7. Lower the temperature to 350 Degrees F and bake for another 28-32 minutes or until they are baked through and a tester comes out just clean. (If you’re making standard muffins, bake for 20-24 minutes more or until baked through.)

Step 8. Let the muffins sit in the pan for 10 minutes before gently running a knife around the tops of the muffins and turning them out onto a cooling rack to cool completely.

Step 9. Serve right away, or freeze for later.

Step 10. Enjoy!

What Else Can I Use?

  • You can absolutely swap in regular all-purpose flour for the gluten-free flour.  
  • I always use Diamond Kosher salt in my recipes, if you’re using Morton’s or another brand, you can reduce the salt by ½ teaspoon.
  • My favorite gluten-free flour blend is Bob’s Red Mill 1:1 Baking Flour, as well as Cup 4 Cup.  
  • I do not suggest using all almond flour here, it will be too wet and could lead to a soggy interior..
  • I haven’t tested it, but I’m sure coconut sugar would work as a substitute for the granulated sugar – expect a brown crumb as a result and a deeper caramel flavor. 
  • Whole or skim cow’s milk can be used in place of the almond milk.
  • Don’t waste expensive olive oil in here, any everyday olive oil you like works as does vegetable oil, safflower, or sunflower oil.

These Jumbo Bakery-Style Orange Poppy Seed Muffins are special because:

They’re gluten free AND dairy free
They freeze well so you can always have some on hand
They’re zesty and springy and a beautiful way to kick off a Mother’s Day brunch (or any brunch!)

Delicious Gluten-Free Baked Goods

Lemon Coconut Macaroons (Gluten Free, Dairy Free)

Zucchini Yogurt Bundt Cake (Gluten Free, Refined Sugar Free)

Peach Picnic Cake (Gluten Free)

Salted Caramel Coffee Cake (Gluten Free, Dairy Free, Refined Sugar Free)

If you make my Jumbo Bakery-Style Orange Poppy Seed Muffins, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

5 from 6 votes

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5 from 6 votes

Jumbo Bakery-Style Orange Poppy Seed Muffins (Gluten Free, Dairy Free)

Delicious moist gluten free, dairy free muffins that look (and taste!) like they've just rolled off the rack of your favorite local bakery.
Prep: 20 minutes
Cook: 35 minutes
Cooling: 10 minutes
Total: 1 hour 5 minutes
Servings: 6

Ingredients 

  • 2 cups Gluten-Free all-purpose flour blend
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 tablespoons poppy seeds
  • 3 large eggs
  • ¾ cup granulated sugar
  • 1 1/2 tablespoons grated orange zest, from 2 oranges
  • cup fresh orange juice, from 2 oranges
  • 1 cup unsweetened almond milk
  • ¾ cup olive oil

Instructions 

  • Preheat the oven to 425 degrees F.
  • Line a jumbo muffin tin with paper liners and spray with nonstick baking spray. If you don’t have liners, just spray the cavities very well with a baker’s spray like Baker’s Joy. Set aside.
  • In a medium bowl, whisk together the flour, salt, baking soda, baking powder, and poppy seeds with a fork.
  • In a separate bowl whisk the eggs and sugar for 30 seconds, then add zest and juice, milk, and oil and whisk to combine.
  • Add the dry ingredients to the wet ingredients and whisk just until there are no more traces of flour.
  • Let the batter rest for 15 minutes.
  • Using an ice cream scoop to make it easy, transfer the batter into the prepared pan, filling to ½ inch from the top of each cavity and bake for 5 minutes.
  • Lower the temperature to 350 Degrees F and bake for another 28-32 minutes or until they are baked through and a tester comes out just clean. (If you’re making standard muffins, bake for 20-24 minutes more or until baked through.)
  • Let the muffins sit in the pan for 10 minutes before gently running a knife around the tops of the muffins and turning them out onto a cooling rack to cool completely.
  • Serve right away, or freeze for later.

Nutrition

Calories: 529kcal | Carbohydrates: 57g | Protein: 8g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 637mg | Potassium: 84mg | Fiber: 5g | Sugar: 28g | Vitamin A: 153IU | Vitamin C: 9mg | Calcium: 176mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Kat Ashmore
Prep Time: 20 minutes
Cook Time: 35 minutes
Cooling: 10 minutes
Total Time: 1 hour 5 minutes
Course: Brunch, Snack
Cuisine: American
Servings: 6
Calories: 529
Keyword: Bakery-Style, Jumbo Muffin, Muffin, Oranges
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5 from 6 votes

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11 Comments

  1. 5 stars
    Love them!! Any suggestion on what to use if I am looking to substitute the sugar for a better option? Maybe applesauce. What would you suggest in and how much?

    1. Hi Austin,
      I haven’t tried with any alternatives to sugar in this recipe – I have heard people use coconut sugar as a healthier option but can’t comment from personal experience. Applesauce may work but it may not be sweet enough depending on your tastes. Perhaps a little experimentation is in order!
      Let me know how you get on!
      Kat.

  2. 5 stars
    Easy and delicious! The texture was perfect. Don’t skip resting the batter. It makes all the difference in hydrating the flour. I followed the recipe to a tee except I used bakers sugar (slightly finer than regular granulated sugar) and I massaged the orange zest into the sugar before mixing with the eggs. This recipe will definitely become a staple for my family. Might try making an orange glaze to drizzle on top next time. My advice, make them stat!

    1. I love that you love these Crystal! And massaging the orange zest in the sugar – genuis!!
      Enjoy,
      Kat.

  3. 5 stars
    Can’t wait to make these ASAP! Are the 57 carbs per muffin? Also, love Modere!!!! Thanks for recommending this top notch collagen!

    1. Please let me know if you give them a try – these muffins are a staple in my house! Yes, that’s a rough estimate per muffin, but of course, they’re jumbo so you could always make them with a regular-sized muffin tray.
      And I’m thrilled you like Modere!
      Enjoy,
      Kat.

  4. 5 stars
    Made these this morning with buttermilk, 1/2 paleo flour and added a little lemon zest–they were delicious!

  5. 5 stars
    Hi! I gave this recipe 5 stars because I’m sure it deserves it. I will be making these very soon. We have been experimenting with gluten free recipes recently. Our son was diagnosed with celiac disease. So, having wonderful recipes to prepare for him when he visits, is so wonderful.
    The real reason I’m posting is, that you mentioned in one of your TikTok videos that you were experimenting with making your own gluten free flour blend. Have you been able to perfect it yet? If so, will you share the recipe? Baked goods are so hard to make that don’t have a grainy texture to them. I have some of the Bob’s Red Mill 1:1 that you have suggested. I will try that one for this recipe.
    I love all of your recipes. And your suggestions for preserving produce is such a money saver! Thank you for sharing so much wonderful knowledge with us.
    Cindy

    1. Hi Cindy,
      You’re so kind! I’m so glad you’re here!
      The gluten free bread recipe is coming in my cook book – it truly was a labor of love (3 years of testing!) and I can’t wait for you to get your hands on it. Bob’s Red Mill 1:1 is my go-to gluten free flour and will work in most recipes, so a perfect thing to have on hand for baking with your son!
      Let me know if you have any questions, I’m always here to help.
      Kat.

  6. 5 stars
    So good! I made these while taking care of my mom after surgery. They were a big hit. My oranges had so much juice I was afraid to add the almond milk because the batter seemed to have enough liquid. Warm with butter the poppy seeds and orange flavor were perfect. Sophisticated and delicious.