Jumbo Bakery-Style Orange Poppy Seed Muffins (Gluten Free, Dairy Free)
May 12, 2023, Updated Feb 03, 2024
This post may contain affiliate links.
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?
Table of Contents
- Watch Me Make My Jumbo Bakery-Style Orange Poppy Seed Muffins
- How To Make My Jumbo Bakery-Style Orange Poppy Seed Muffins
- What Else Can I Use?
- These Jumbo Bakery-Style Orange Poppy Seed Muffins are special because:
- Delicious Gluten-Free Baked Goods
- Jumbo Bakery-Style Orange Poppy Seed Muffins (Gluten Free, Dairy Free) Recipe
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
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!
If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!
Jumbo Bakery-Style Orange Poppy Seed Muffins (Gluten Free, Dairy Free)
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
- ⅓ 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Leave a comment