Description
Bright, zesty, and full of flavor, these Vegan Orange Muffins With Fresh Orange Glaze are soft, moist, and perfect for breakfast or snack. Made with real orange juice and zest, topped with a crumbly streusel and finished with a tangy orange glaze.
Ingredients
**For the Muffins:**
80 ml (⅓ cup) soy milk
160 ml (⅔ cup) fresh orange juice
Zest of 3 large oranges
175 g (¾ cup + 2 tbsp) golden caster sugar
180 g (¾ cup) vegan Greek-style yogurt
100 ml (⅓ cup + 4 tsp) olive oil
2 tsp vanilla extract
300 g (2½ cups) all-purpose flour, sifted
3 tsp baking powder
¼ tsp sea salt
**Optional Orange Crumb Topping:**
Zest of ½ large orange
25 g (2 tbsp) golden caster sugar
45 g (6 tbsp) all-purpose flour
2 tbsp vegan butter
**Optional Fresh Orange Glaze:**
90 g (⅔ cup) powdered sugar
2 tsp vegan yogurt
Zest of ½ large orange
1 tsp orange juice
Instructions
1. Mix soy milk and orange juice. Let sit to curdle slightly.
2. In a large bowl, rub orange zest into sugar until fragrant.
3. Add yogurt, olive oil, and vanilla to orange sugar. Whisk well.
4. Add milk and orange juice mixture. Whisk again.
5. Sift flour, baking powder, and salt in a separate bowl.
6. Add dry ingredients to wet in two parts. Fold gently with a spatula.
7. Let batter rest for 30 minutes (optional, for taller muffins).
8. Preheat oven to 375°F (fan) or 410°F (conventional). Line 10 muffin liners.
9. Make crumb topping by rubbing zest into sugar. Add flour and butter, mix until crumbly.
10. Fill liners to the top with batter. Add crumb topping.
11. Bake at 375°F for 5 minutes, then reduce to 340°F and bake 15 more minutes.
12. Cool muffins in pan 5 minutes, then transfer to rack to cool completely.
13. Mix glaze ingredients until smooth. Drizzle over cooled muffins.
Notes
You can use oat or almond milk instead of soy milk.
Substitute olive oil with any neutral oil like sunflower or canola.
Use coconut-based vegan yogurt if desired.
Skip glaze for a less sweet version.
Use lemon zest along with orange zest for a citrus blend.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 265
- Sugar: 18
- Sodium: 160
- Fat: 11
- Saturated Fat: 1.5
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 1.2
- Protein: 3.5
- Cholesterol: 0