Description
Quick and easy egg-free, dairy-free orange muffins that are perfect for busy families.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup orange juice
- 1/2 cup vegetable oil
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- Optional:
- Ground flax or chia (1–2 tablespoons)
- Poppy seeds (1–2 tablespoons)
- Nuts (1/3–1/2 cup)
- Rolled oats (1/4–1/2 cup)
- Dried fruit (1/3 cup)
Instructions
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
- Combine dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Mix wet ingredients in one go: In a separate bowl, stir together the orange juice, vegetable oil, orange zest, and vanilla extract.
- Fold the wet mixture into the dry ingredients until just combined.
- Add optional mix-ins like poppy seeds, nuts, oats, or dried fruit, folding gently.
- Portion the batter evenly among the muffin cups.
- Bake for 18–20 minutes, checking at 16 minutes with a toothpick.
- Cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
These muffins freeze well. Store in an airtight container for 2–3 days at room temperature, or up to 3 months in the freezer.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 0g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: orange muffins, vegan muffins, quick muffins, easy snacks, egg-free, dairy-free