Jumbo Bakery-Style Orange Poppy Seed Muffins

1. Preheat the oven to 425 degrees F.
2. 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.
3. In a medium bowl, whisk together the flour, salt, baking soda, baking powder, and poppy seeds with a fork.
4. In a separate bowl whisk the eggs and sugar for 30 seconds, then add zest and juice, milk, and oil and whisk to combine.
5. Add the dry ingredients to the wet ingredients and whisk just until there are no more traces of flour.
6. Let the batter rest for 15 minutes.
7. Using an ice cream scoop, transfer the batter into the prepared pan, filling to ½ inch from the top of each cavity.
8. Bake for 5 minutes at 425 degrees F.
9. Lower the temperature to 350 Degrees F and bake for another 28-32 minutes (for jumbo muffins) or 20-24 minutes (for standard muffins) until they are baked through and a tester comes out just clean.
10. 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.
11. Serve right away, or freeze for later.