Description
These Vegan Orange Muffins with Fresh Orange Glaze are light, fluffy, and bursting with fresh citrus flavor. Made with wholesome ingredients like soy milk, vegan Greek-style yogurt, and fresh orange zest, they offer a moist texture and a delightful crumb topping. Perfect for breakfast, brunch, or a sweet snack, these muffins come with a tangy orange glaze that adds a refreshing finish without any dairy or eggs.
Ingredients
Scale
Muffins
- 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.
- 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 the sugar feels damp and fragrant.
- Mix wet ingredients: Add the vegan Greek-style yogurt, olive oil, and vanilla extract to the zested sugar and whisk together. Then add the milk and orange juice mixture and whisk until smooth and combined.
- Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and sea salt. Whisk to evenly combine.
- Make the batter: Fold the dry ingredients into the wet ingredients in two parts, using a spatula. After each addition, gently fold until no streaks of flour remain, taking care not to overmix to keep the batter light and airy.
- Rest the batter (optional): Let the batter rest at room temperature for 30 minutes; this promotes higher muffin tops during baking.
- Prepare the oven and pan: Preheat your oven to 190°C fan-forced (375°F) or 210°C conventional (410°F). Line two muffin trays with 10 muffin liners, spacing them so you only fill every second cavity for better rising. Use large tulip liners if possible for better muffin shape.
- Make the crumb topping: Rub the orange zest into the sugar with your fingertips until fragrant, then rub in the flour. Finally, rub in the vegan butter until the mixture resembles coarse crumbs. Set aside.
- Assemble: Using an ice cream scoop or large spoon, evenly distribute the muffin batter into the lined muffin cavities, filling them to the top. Sprinkle the crumb topping evenly over each muffin.
- Bake: Bake the muffins at the higher temperature (190°C fan/210°C conventional) for 5 minutes. Then lower the oven temperature to 170°C fan (340°F) or 190°C conventional (375°F) and bake for another 15 minutes until golden and a toothpick inserted comes out clean. Allow muffins to cool in the tray for 5 minutes before transferring to a wire rack and cooling for 30 minutes.
- Make the glaze: Mix the powdered sugar, vegan yogurt, orange zest, and orange juice until smooth and well combined. Adjust powdered sugar quantity to achieve desired thickness. Drizzle the glaze over the completely cooled muffins before serving.
Notes
- Use freshly squeezed orange juice and zest for the best vibrant citrus flavor.
- Resting the batter helps create tall, domed muffin tops.
- Filling every second muffin cup allows better heat circulation and higher rise.
- Large tulip liners give muffins a bakery-style appearance but regular liners work as well, though you may yield more smaller muffins.
- For a thicker glaze add more powdered sugar; for a thinner glaze add more orange juice.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
