From baby showers to Easter Sunday, I remember helping my Mom make fluffy, moist Orange-Glazed Mini Poppy Seed Muffins for nearly every special occasion growing up.

The recipe came from an old church friend, and after fine-tuning it for years, this is what we settled on. A pale yellow batter baked with tiny poppy seeds, then drizzled with a vanilla and almond extract-infused orange glaze while still hot and fresh out of the oven.

Once cooled, the glaze provides a slight crunch from the raw sugar, which melts in your mouth as you devour the sweet and satisfying mini muffin.

Orange-Glazed Mini Muffins
Makes 4 dozen mini muffins

1 1/2 cups flour
1 1/4 cups sugar
3/4 teaspoon salt
3/4 teaspoon baking powder
2 eggs, whisked
3/4 cup milk
1/2 cup (1 stick) + 1 tablespoon butter, melted
1 teaspoon poppy seeds
3/4 teaspoon vanilla extract
3/4 teaspoon almond extract

For the Orange Glaze:
1/4 cup fresh orange juice
3/4 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract


Preheat oven to 350°F. Line mini muffin tins with paper liners. Mix together flour, sugar, salt, and baking powder in a medium-sized bowl. Set aside.

In a separate, large bowl, beat together eggs, butter, milk, poppy seeds, vanilla extract and almond extract for 2 minutes.

Add dry ingredients to wet ingredients in three batches, mixing well between each batch.
Fill each mini muffin cup half way up with batter and bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.

While mini muffins are baking, whisk together the ingredients for the orange glaze in a small bowl. Drizzle 1/2 teaspoon glaze over each mini muffin while hot. Allow muffins to cool in tins before removing.

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