Description
These Vegan Orange Muffins are fluffy, citrusy delights topped with a fragrant crumb and fresh orange glaze. Made with fresh orange juice and zest, vegan yogurt, and olive oil, they offer a moist and tender crumb perfect for breakfast or a sweet snack. The crumb topping adds a lovely texture, and the fresh orange glaze provides a glossy, tangy finish.
Ingredients
Scale
Muffin Batter
- 80 ml soy milk
- 160 ml freshly squeezed orange juice
- Zest of 3 large oranges
- 175 g golden caster sugar (superfine)
- 180 g vegan Greek-style yogurt
- 100 ml olive oil
- 2 teaspoons vanilla extract
- 300 g all-purpose flour (sifted)
- 3 teaspoons baking powder
- ¼ teaspoon sea salt
Crumb Topping
- Zest of ½ large orange
- 25 g golden caster sugar (superfine)
- 45 g all-purpose flour
- 2 tablespoons vegan butter
Fresh Orange Glaze
- 90 g powdered sugar
- 2 teaspoons vegan yogurt
- Zest of ½ large orange
- 1 teaspoon freshly squeezed orange juice
Instructions
- Mix milk and juice: In a jug, combine the soy milk and freshly squeezed orange juice for the muffins and set aside for use later.
- Flavor the sugar: Add the orange zest and golden caster sugar to a large mixing bowl. Use your fingertips to rub the zest into the sugar until it feels wet, releasing the orange oils and aroma into the sugar crystals.
- Mix wet ingredients: To the orange-infused sugar, add the vegan Greek-style yogurt, olive oil, and vanilla extract. Whisk these together thoroughly. Then add the soy milk and orange juice mixture and whisk again until combined.
- Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and sea salt. Whisk to ensure an even mixture.
- Make the batter: Fold the dry ingredients into the wet mixture in two batches using a spatula. Gently fold between each addition until there are no streaks of flour but avoid overmixing to maintain a light muffin texture.
- Rest the batter (optional): Let the batter rest at room temperature for 30 minutes. This helps to promote higher muffin tops by allowing the baking powder to activate fully.
- Prepare the oven and pans: Preheat your oven to fan-forced 190°C (375°F) or conventional 210°C (410°F). Line two muffin trays with 10 muffin liners total, placing them with gaps by filling only every second cavity to encourage high domed muffins. Use large tulip liners for 10 large muffins; regular-sized liners will yield more but potentially smaller muffins.
- Make the crumb topping: Rub the orange zest into the golden caster sugar with your fingertips until fragrant. Incorporate the flour, then rub in the vegan butter using your fingers until the mixture resembles coarse crumbs. Set aside.
- Assemble the muffins: Using an ice cream scoop or large spoon, evenly distribute the batter into each prepared muffin liner, filling to the top. Generously sprinkle the crumb topping over each muffin to create a crunchy, aromatic layer.
- Bake the muffins: Bake the muffins in the preheated oven at fan-forced 190°C (375°F) or conventional 210°C (410°F) for 5 minutes initially. Then reduce the oven temperature to fan-forced 170°C (340°F) or conventional 190°C (375°F) and continue baking for another 15 minutes until muffins are golden and a toothpick inserted comes out clean. Allow the muffins to cool in the tray for 5 minutes before carefully transferring them to a wire rack for an additional 30 minutes to cool completely.
- Make the fresh orange glaze: In a small bowl, whisk together the powdered sugar, vegan yogurt, orange zest, and freshly squeezed orange juice until smooth. Adjust the powdered sugar quantity if you prefer a thicker or thinner glaze.
- Glaze the muffins: Once muffins have cooled completely, drizzle the fresh orange glaze evenly over the tops. Allow the glaze to set briefly before serving.
Notes
- Resting the batter for 30 minutes is optional but helps create taller muffin tops.
- Filling every second muffin cup encourages better rise and shape and avoids overcrowding the pan.
- You can use regular baking cups but expect to get more muffins with smaller sizes.
- Adjust the orange glaze consistency by adding more powdered sugar to thicken or more juice to thin.
- Muffins can be stored in an airtight container at room temperature for 2-3 days or refrigerated for up to one week.
