Vegan Orange Poppy Muffins (Print Version)

# Ingredients:

→ Wet Ingredients

01 - 3/4 cup cane sugar
02 - Zest of one medium orange
03 - 6 tbsp aquafaba (liquid from a can of chickpeas)
04 - 1/4 cup orange juice (about 1/2 a medium orange juiced)
05 - 1/4 cup avocado oil
06 - 1/4 cup plain unsweetened plant-based yogurt
07 - 1/4 cup unsweetened soy milk or oat milk
08 - 2 tbsp plant-based butter, melted
09 - 2 tsp vanilla extract

→ Dry Ingredients

10 - 2 1/4 cups (295 g) all-purpose flour (spoon and level if using measuring cups)
11 - 1 tbsp baking powder
12 - 1/2 tsp baking soda
13 - 1/2 tsp kosher salt
14 - 3 tbsp poppy seeds

→ Optional

15 - Coarse sugar for topping (e.g., Sugar in the Raw)

# Instructions:

01 - Preheat the oven to 425°F. Grease or line two jumbo muffin tins with paper liners.
02 - In a large mixing bowl, add the cane sugar and orange zest. Rub the zest into the sugar with your hands for a minute to release the oils.
03 - Add the aquafaba and whisk until the mixture starts to foam. Then add orange juice, avocado oil, yogurt, milk, melted butter, and vanilla extract. Stir until smooth and evenly mixed.
04 - Mix in the baking powder, baking soda, and kosher salt until well combined.
05 - Add the flour and poppy seeds, then fold gently with a spatula until just combined. Avoid overmixing.
06 - Allow the batter to rest for 15 minutes while preparing the muffin tin.
07 - Spoon the batter into the tin, filling each well about 3/4 full. Sprinkle a small amount of coarse sugar on top if desired.
08 - Bake at 425°F for 5 minutes. Without opening the oven, reduce the temperature to 350°F and bake for an additional 17-20 minutes, or until golden and a toothpick comes out clean.
09 - Remove from the oven and let the muffins cool for at least 15 minutes before serving.

# Notes:

01 - Rub sugar with orange zest to release citrus oils and enhance flavor.
02 - Use a kitchen scale for accurate flour measurement to ensure consistent results.
03 - Avoid overmixing the batter to prevent dense or dry muffins.
04 - Baking at an initially high temperature helps create domed muffin tops.

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