Poppy Seed Muffins

Recipe View Preheat oven to 350°F (175°C). Prepare a 12-cup muffin tin with paper liners or grease thoroughly. (5 minutes)

Recipe View In a large bowl, whisk together the eggs, granulated sugar, and vegetable oil until light and well combined. (3 minutes)

Recipe View Gradually add the milk, salt, baking powder, poppy seeds, vanilla extract, and almond extract to the egg mixture. Gently fold in the flour until just combined. Be careful not to overmix. (5 minutes)

Recipe View Spoon the batter into the prepared muffin cups, filling each about 3/4 full. (5 minutes)

Recipe View Bake in the preheated oven for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean and the tops spring back lightly when touched. (22 minutes)

Recipe View Remove from oven and let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. (5 minutes)

Recipe View While the muffins are cooling, prepare the orange glaze: In a small saucepan, combine the granulated sugar, orange juice, vanilla extract, almond extract, and melted butter. (2 minutes)

Recipe View Heat over medium-low heat, stirring constantly, until the sugar is completely dissolved and the glaze is smooth and glossy. (3 minutes)

Recipe View Once the muffins are cool, dip the tops of each muffin into the warm orange glaze, allowing any excess to drip off. Place the glazed muffins back on the wire rack until the glaze has set. (10 minutes)