If you’ve been searching for a bright, zesty treat that’s both delightful and completely plant-based, you’re in for a real joy with this Vegan Orange Muffins With Fresh Orange Glaze Recipe. Bursting with fresh orange flavor and topped with a luscious glaze that’s as vibrant as it is tasty, these muffins are a perfect way to brighten your breakfast, snack time, or even dessert. Soft yet crumbly, moist yet fluffy, each bite marries citrus zing with tender crumb in a way that’s impossible not to love. Let me walk you through everything you need to know about baking these beauties, from ingredients to serving ideas and clever storage tips.
Ingredients You’ll Need
What I love about this recipe is how straightforward yet thoughtful the ingredients list is. Each item plays a key role in crafting the texture, flavor, and aroma of these Vegan Orange Muffins With Fresh Orange Glaze Recipe, making sure they turn out perfect every time.
- Soy milk (80 ml): Adds moisture and helps bind the ingredients together while keeping everything vegan.
- Freshly squeezed orange juice (160 ml): Imparts bright citrus notes that are the star of these muffins.
- Orange zest of 3 large oranges: Packs intense flavor and fragrant oils that elevate the muffin’s aroma.
- Golden caster sugar (175 g): Sweetens gently and integrates smoothly into the batter.
- Vegan Greek-style yogurt (180 g): Brings creaminess and tenderness to the crumb.
- Olive oil (100 ml): Provides healthy fats and keeps the muffins moist without heaviness.
- Vanilla extract (2 teaspoons): Adds warm, comforting undertones that deepen the orange flavors.
- All-purpose flour (300 g sifted): Forms the base structure for the muffins with a light, fluffy finish.
- Baking powder (3 teaspoons): Essential for lift and the lovely dome-shaped tops.
- Sea salt (¼ teaspoon): Balances the sweetness and highlights all the flavors.
- Additional orange zest (½ large orange): Used for the crumb topping to maintain that citrus harmony.
- Additional golden caster sugar (25 g): Sweetens the crumb topping for delightful texture contrast.
- Additional all-purpose flour (45 g): Helps achieve the perfect crumbly topping consistency.
- Vegan butter (2 tablespoons): Adds richness and slight crispiness to the crumb topping.
- Powdered sugar (90 g): Key ingredient in the fresh orange glaze for smooth sweetness.
- Vegan yogurt (2 teaspoons): Makes the glaze silky and luscious.
- Fresh orange zest (½ large orange): Boosts the glaze with a fresh pop of citrus.
- Fresh orange juice (1 teaspoon): Balances the powdered sugar and brings the glaze to life.
How to Make Vegan Orange Muffins With Fresh Orange Glaze Recipe
Step 1: Mix Milk and Juice
Start by combining the soy milk and freshly squeezed orange juice in a jug—this liquid duo sets the foundation for the fruity, moist texture of your muffins. Set it aside while you prep the rest.
Step 2: Flavor the Sugar
In a large mixing bowl, add the zest of three large oranges to your golden caster sugar. Use your fingertips to rub them together until the sugar feels damp and aromatic—this simple step unlocks the essential oils and makes sure your muffins are bursting with fresh orange scent.
Step 3: Mix Wet Ingredients
Next, whisk the vegan Greek-style yogurt, olive oil, and vanilla extract into the orange-scented sugar. Follow by adding the milk and orange juice mixture, whisking again until fully combined. This creamy, fragrant blend will make your batter irresistibly smooth.
Step 4: Combine Dry Ingredients
In a separate bowl, sift together the flour, baking powder, and sea salt. Whisk them to evenly distribute—this ensures your muffins rise beautifully and have that perfect tender crumb.
Step 5: Make the Batter
Gently fold the dry ingredients into the wet ingredients in two additions using a spatula. Take your time folding until you see no flour pockets—overmixing can toughen muffins, so the gentler, the better!
Step 6: Rest the Batter (Optional)
If you have extra time, let your batter rest at room temperature for 30 minutes. This pause encourages puffier, higher muffin tops, making your final presentation even more impressive.
Step 7: Prepare the Oven and Pan
Preheat your oven to fan-forced 190°C (375°F) or conventional 210°C (410°F). Line two muffin trays with large tulip liners, filling every second cavity only. This spacing tricks the muffins into growing tall and proud rather than spreading out too much.
Step 8: Make the Crumb Topping
Rub the additional orange zest into the 25 g golden caster sugar until fragrant, then mix in the 45 g flour. Cut in the vegan butter until the mixture resembles coarse crumbs. Set your crumb topping aside for a gorgeous crunch on your muffins.
Step 9: Assemble
Distribute the batter evenly among your muffin liners, filling each to the top for domed muffins. Sprinkle the crumb topping generously over each muffin—it will bake into a delightful, citrusy crust.
Step 10: Bake
Bake initially at 190°C fan-forced (or 210°C conventional) for 5 minutes, then lower the oven to 170°C fan-forced (190°C conventional) and bake for another 15 minutes. After baking, cool muffings in the tray for 5 minutes before transferring to a wire rack to cool completely over 30 minutes.
Step 11: Make the Fresh Orange Glaze and Drizzle
Whisk powdered sugar, vegan yogurt, zest, and orange juice together until smooth. Adjust sugar to reach your ideal thickness. Drizzle this glossy, zesty glaze over your cooled muffins, adding that irresistible finishing touch.
How to Serve Vegan Orange Muffins With Fresh Orange Glaze Recipe
Garnishes
Sprinkle a few extra orange zest shavings or thin slices of fresh orange on top of the glaze for a pretty presentation and amplified freshness. A dusting of powdered sugar or even a tiny mint leaf can brighten things up visually and flavor-wise.
Side Dishes
These muffins shine on their own, but they pair wonderfully with a cup of herbal tea, fresh fruit salad, or a creamy coconut yogurt on the side to balance the citrus punch. For brunch, try alongside avocado toast or a simple green salad.
Creative Ways to Present
Serve these muffins on a rustic wooden board with a small bowl of extra glaze for dipping, or wrap them individually in parchment paper tied with twine for gifting. Layering a few in a glass cake stand also makes for a charming table centerpiece.
Make Ahead and Storage
Storing Leftovers
Your Vegan Orange Muffins With Fresh Orange Glaze Recipe will keep well in an airtight container at room temperature for up to two days without any loss of moisture or flavor. Keep them away from direct sunlight to preserve the zest notes.
Freezing
If you want to enjoy these muffins later, freeze them unglazed first by wrapping individually in plastic wrap and placing in a freezer bag. They’ll last up to three months this way. Thaw overnight in the fridge before glazing and serving.
Reheating
For a freshly baked feel, warm your muffin gently in the microwave for 15-20 seconds or in an oven at 160°C (320°F) for 5-7 minutes. Add the fresh orange glaze after reheating to keep its smooth texture and vibrant flavor.
FAQs
Can I use a different non-dairy milk instead of soy milk?
Absolutely! Almond, oat, or cashew milk all work well. Just stick to unsweetened varieties to keep the balance of flavors on point.
Is it necessary to let the batter rest before baking?
Not required, but highly recommended if you have the time. Letting the batter rest encourages higher, airier muffin tops and more uniform texture.
Can I substitute the olive oil with another oil?
Yes, mild oils like sunflower or grapeseed oil will work beautifully without overpowering the delicate orange flavor.
Are these muffins gluten-free?
This recipe uses all-purpose flour, so they are not gluten-free. However, you can experiment with gluten-free flour blends for a similar result—just be mindful of texture differences.
What if I don’t have vegan Greek-style yogurt?
Any thick, creamy vegan yogurt can be swapped in. Coconut or almond-based varieties often yield a lovely texture and subtle flavor that complements the oranges.
Final Thoughts
You really can’t go wrong with this Vegan Orange Muffins With Fresh Orange Glaze Recipe. It’s simple enough for a weekday treat but special enough to impress guests or enjoy as a weekend indulgence. The fresh citrus flavor, tender crumb, and that delightfully glossy glaze come together to make a truly memorable muffin, whether you’re an experienced baker or just starting out. Give it a try—you might just find your new favorite! Happy baking and even happier munching.
Print
Vegan Orange Muffins With Fresh Orange Glaze Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes plus 30 minutes optional resting and cooling
- Yield: 10 large muffins
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
Delightfully zesty and moist vegan orange muffins topped with a fresh orange glaze and a crumbly orange-scented topping, perfect for a vibrant breakfast or snack.
Ingredients
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 teaspoon vanilla extract
- 300 g all-purpose flour (sifted)
- 3 teaspoon 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, mix the soy milk and freshly squeezed orange juice for the muffins. Set aside to combine.
- Flavor the sugar: Add the zest of 3 large oranges and golden caster sugar to a large mixing bowl. Use your fingertips to rub the zest into the sugar until the sugar crystals feel slightly moist and aromatic.
- Mix wet ingredients: To the orange-scented sugar, add the vegan Greek-style yogurt, olive oil, and vanilla extract. Whisk together until smooth. Then, pour in the soy milk and orange juice mixture and whisk again to fully incorporate.
- Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and sea salt. Whisk these dry ingredients to ensure even distribution.
- Make the batter: Gradually fold the dry ingredients into the wet mixture in two parts using a spatula, folding carefully between additions just until no streaks of flour remain. Avoid overmixing to keep the batter light.
- Rest the batter (optional): Let the batter sit at room temperature for 30 minutes. This rest helps promote high, fluffy muffin tops when baked.
- Prepare the oven and trays: Preheat your oven to fan-forced 190°C (375°F) or conventional 210°C (410°F). Line two muffin trays with 10 muffin liners, spacing them by filling every second cavity to encourage tall muffin tops. For large tulip liners, expect 10 muffins; with regular baking cups, the yield increases.
- Make the crumb topping: Rub the zest of ½ large orange into the golden caster sugar using your fingertips until fragrant. Then incorporate the flour followed by the vegan butter, rubbing until the mixture resembles coarse crumbs. Set aside the topping.
- Assemble: Using an ice cream scoop or large spoon, fill each prepared muffin liner to the top with batter. Evenly sprinkle the crumb topping over each muffin.
- Bake: Bake the muffins at fan-forced 190°C (375°F) or conventional 210°C (410°F) for 5 minutes to set the tops. Then lower the temperature to 170°C (340°F) fan-forced or 190°C (375°F) conventional and continue baking for 15 more minutes. After baking, allow the muffins to cool for 5 minutes in the tray, then transfer carefully to a wire rack to cool completely for 30 minutes.
- Make the glaze: Whisk together the powdered sugar, vegan yogurt, orange zest, and freshly squeezed orange juice until smooth. Adjust the sugar to achieve your preferred consistency, runny or thicker. Drizzle the glaze over the cooled muffins just before serving.
Notes
- Resting the batter helps create a taller, fluffier muffin top but can be skipped if short on time.
- Fill every second muffin cavity to prevent muffins from merging and encourage higher rise.
- Use freshly squeezed orange juice and zest for the freshest flavor in both batter and glaze.
- The crumb topping adds a lovely texture contrast and bright aroma to the muffins.
- Muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated up to 5 days.
- For larger batch baking, muffins may be made in two batches depending on pan availability.
