Bakery-Style Orange Poppy Seed Muffins

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.