Orange-Poppy Seed Muffies

Muffies are a clever mashup: muffin batter dropped onto a baking sheet like cookies. You get the tender crumb of a muffin with the crispy edges of a cookie, and these orange poppy seed versions are loaded with citrus flavor.

The secret ingredient is orange sugar. Fresh zest gets processed with granulated sugar until the oils saturate every grain, creating an intensely fragrant sweetener that perfumes the entire batter. You can smell it the moment you open the food processor.

Buttermilk and whole wheat pastry flour keep the texture soft and tender on the inside, while the high oven temperature crisps the thin edges fast. The 4-hour chill thickens the batter so it holds its shape when dropped onto the sheet.

Kitchen Tips

• Don’t skip the chill. Un-chilled batter spreads too thin and you get flat, crispy discs instead of puffy muffies.
• Watch these closely after 6 minutes. You want just a slight tinge on top and very light edges. Overbaking kills the softness.
• Rotate the pans halfway through if your oven has hot spots.
• These are best eaten the day they’re baked. The crispy edges soften overnight.

Variations

• Fold in dried cranberries instead of currants for a tarter, more colorful bite.
• Swap the allspice for cardamom for a Scandinavian-inspired flavor.
• Spread a thin layer of orange marmalade on top of each cooled muffy for an extra citrus glaze.