Step 1

Preheat oven to 400° F. Line a standard size muffin pan with paper liners.

Step 2

In a small bowl, combine the poppy seeds and milk and let stand for 20 minutes.

Step 3

In a separate medium bowl, whisk together the flour, baking powder, baking soda, salt, and orange zest. Set aside.

Step 4

In a large bowl, whisk the eggs until blended. Add the granulated sugar, butter, orange juice, and milk-poppy seed mixture. Use a rubber spatula to stir until smooth. Add to the dry ingredients and stir just until ingredients are moist and no flour pockets appear in the batter (avoid over mixing).

Step 5

Spoon the batter into the prepared muffin cups, filling each cup about three-fourths fullBake for 18 minutes or until a toothpick inserted into the center of a muffin comes out clean or with little crumbs. Let muffins cool in the pan for 2 minutes, then transfer to a cooling rack to cool completely.