Description
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.
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
Instructions
- 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.
Notes
- Do not overmix the batter to keep the muffins light and fluffy.
- The glaze is optional but adds a lovely sweetness to the muffins.
- Store the muffins in an airtight container for freshness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: Western
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Cholesterol: 0
