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
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 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.
