Name: Vegan Orange Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Western
Ingredients: 1 ½ cups all-purpose flour; 1 tablespoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ½ cup granulated sugar (or coconut sugar); 1 teaspoon orange zest; 1 cup freshly squeezed orange juice; 1/3 cup vegetable oil or melted coconut oil; 1 teaspoon vanilla extract; 1 tablespoon apple cider vinegar; For the Glaze (optional):; 1/4 cup powdered sugar; 1 tablespoon orange juice

These light and fluffy vegan orange muffins are bursting with fresh citrus flavor and perfect for a sweet breakfast or snack. Made without dairy or eggs, they’re simple, wholesome, and utterly delicious.

Why You’ll Love This Recipe

These vegan orange muffins are a breath of fresh air in the world of baked goods. They offer a bright, sunny flavor that makes them perfect for brightening up any morning. The muffins rise beautifully with a tender crumb despite containing no eggs or dairy. They’re incredibly simple to make with basic pantry ingredients, requiring just a few minutes of prep time before they’re ready for the oven. Whether you follow a vegan lifestyle or are just looking to reduce your consumption of animal products, these muffins deliver big on flavor without compromise.

Vegan Orange Muffins With Fresh Orange Glaze

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour forms the base of these muffins, creating a light texture while providing enough structure to help them rise properly and maintain their shape.

Baking powder and baking soda work together as leavening agents, creating the perfect amount of lift and ensuring these egg-free muffins rise beautifully and develop a nice dome top.

Salt balances the sweetness and enhances all the other flavors in the muffins – without it, the muffins would taste flat and one-dimensional.

Granulated sugar adds the perfect level of sweetness to complement the citrus flavors. You can substitute coconut sugar for a less refined option with subtle caramel notes.

Orange zest contains the essential oils of the orange and provides an intense burst of citrus flavor that permeates throughout the muffins.

Freshly squeezed orange juice forms the primary liquid in the batter, adding natural sweetness, moisture, and a vibrant orange flavor that makes these muffins special.

Vegetable oil or melted coconut oil adds necessary fat to the recipe, creating tenderness and helping to keep the muffins moist for days after baking.

Vanilla extract brings warmth and depth to the orange flavor, creating a more complex and satisfying taste profile.

Apple cider vinegar might seem unusual, but it serves a crucial purpose – when combined with the baking soda, it creates a chemical reaction that helps the muffins rise without eggs.

Powdered sugar and orange juice combine to make an optional glaze that adds sweetness and intensifies the orange flavor on top of each muffin.

Directions

Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with oil.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and orange zest.
In a separate bowl, combine the orange juice, vegetable oil, vanilla extract, and apple cider vinegar. Stir to combine.
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
Divide the batter evenly among the muffin cups, filling each about ¾ full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
While the muffins are cooling, prepare the glaze by mixing powdered sugar and orange juice until smooth. Drizzle over the cooled muffins if desired.
Serve warm or store in an airtight container for up to 3 days.

Servings and Timing

This recipe makes 12 standard-sized muffins. They take just 10 minutes to prep and 20 minutes to bake, for a total time of 30 minutes from start to finish. Each muffin contains approximately 180 calories, making them a reasonable treat or breakfast option.

Variations

Orange Cranberry Muffins: Add 1/2 cup of dried cranberries to the batter for a tart contrast to the sweet orange flavor.

Orange Chocolate Chip Muffins: Fold in 1/2 cup of dairy-free chocolate chips for a decadent twist.

Orange Almond Muffins: Add 1/2 teaspoon of almond extract and top with sliced almonds before baking for a nutty dimension.

Whole Wheat Orange Muffins: Replace half the all-purpose flour with whole wheat flour for added nutrition and a slightly nuttier flavor.

Orange Spice Muffins: Add 1 teaspoon of cinnamon and 1/4 teaspoon of nutmeg to the dry ingredients for a warming spice profile.

Glazed Orange Poppyseed Muffins: Add 1 tablespoon of poppyseeds to the batter and definitely include the glaze for a classic combination.

Storage/Reheating

Counter Storage: Store muffins in an airtight container at room temperature for up to 3 days. Place a paper towel on the bottom and top of the muffins to absorb any excess moisture and keep them from getting soggy.

Refrigerator Storage: Though not ideal as refrigeration can dry out muffins, you can extend their life to 5-7 days by storing them in the refrigerator in an airtight container.

Freezer Storage: These muffins freeze beautifully! Once completely cooled, place them in a freezer-safe container or ziplock bag and freeze for up to 3 months. If glazing, it’s best to freeze them unglazed and add the glaze after thawing.

Reheating: To reheat frozen muffins, thaw at room temperature for about an hour, or microwave for 20-30 seconds. For the best texture, wrap the muffin in a damp paper towel before microwaving. Alternatively, warm them in a 300°F oven for 5-10 minutes to restore some of their fresh-baked quality.

FAQs

Can I use bottled orange juice instead of fresh?

While fresh orange juice provides the best flavor, bottled orange juice will work in a pinch. Just make sure it’s 100% juice without added sugars. You may want to add a little extra orange zest to compensate for the less vibrant flavor of bottled juice.

Why did my muffins not rise properly?

If your muffins didn’t rise well, check if your baking powder and baking soda are fresh. These leavening agents lose potency over time. Also, make sure you didn’t overmix the batter, as this can develop too much gluten and prevent proper rising.

Can I make these muffins gluten-free?

Yes, you can substitute a 1:1 gluten-free flour blend designed for baking. Add 1/4 teaspoon of xanthan gum if your blend doesn’t already include it to help with structure and texture.

How can I make these muffins oil-free?

You can replace the oil with unsweetened applesauce in equal amounts. The texture will be slightly different – a bit more dense and moist – but still delicious.

Can I use a different citrus fruit?

Absolutely! This recipe works beautifully with lemons, limes, or grapefruits. Adjust the sugar slightly depending on the tartness of your chosen fruit.

Why add apple cider vinegar to muffins?

The apple cider vinegar reacts with the baking soda to create carbon dioxide bubbles, which helps the muffins rise without eggs. It also enhances the flavor of the orange and balances the sweetness.

Can I make mini muffins instead of regular sized ones?

Yes! For mini muffins, fill the cups about 2/3 full and reduce the baking time to 10-12 minutes. This recipe should yield approximately 24-30 mini muffins.

My muffins stuck to the paper liners. How can I prevent this?

This can happen with lower-fat recipes. Try lightly spraying the inside of the paper liners with cooking spray before filling them, or use silicone muffin liners which release more easily.

How can I tell when the muffins are done?

Insert a toothpick into the center of a muffin – it should come out clean or with a few dry crumbs. The tops should be lightly golden, and the muffins should spring back when gently pressed.

Can I make the batter ahead of time?

It’s best not to prepare the batter in advance as the leavening agents (baking powder and soda) activate once mixed with liquid. For best results, bake immediately after mixing the batter.

Vegan Orange Muffins With Fresh Orange Glaze

Conclusion

These vegan orange muffins are a testament to how delicious plant-based baking can be. Bright with citrus flavor and perfectly tender, they make an excellent breakfast, snack, or light dessert that everyone can enjoy regardless of dietary preferences. The beauty of these muffins lies in their simplicity – just a few basic ingredients come together to create something truly special. Whether you’re a seasoned vegan baker or just dipping your toes into plant-based recipes, these orange muffins are sure to become a staple in your kitchen. Their versatility allows for countless variations to keep things interesting, while their straightforward preparation means you can whip them up whenever the craving strikes. Give them a try and brighten your day with these sunny, citrus-infused treats.

Vegan Orange Muffins With Fresh Orange Glaze

Why You’ll Love This Recipe

Ingredients

Directions

Servings and Timing

Variations

Storage/Reheating

FAQs