Fluffy Orange Muffins
These Fluffy Orange Muffins might just be my new favorite kitchen creation. They’re like little bursts of sunshine in every bite—soft, airy, and packed with fresh orange juice and zest for that perfect balance of sweet and tangy. Oh, and did I mention they’re totally eggless and vegan? Yep, we’re keeping things light, bright, and ridiculously delicious without skimping on flavor.
Yield: 7 servings
Ingredients
Fluffy Orange Muffins Ingredients
- 1-2 Zest of Oranges
- 130 g Cane Sugar or castor sugar
- 120 ml Milk* at room temperature
- 1 tsp White Vinegar or lemon juice
- 80 g Plain Yogurt or greek style yogurt
- 60 ml Orange Juice, fresh (1-2 orange)
- 1 tsp Vanilla Extract
- 85 ml Vegetable Oil or any neutral oil
- 190 g All Purpose Flour
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
- 60 g Cranberries, fresh optional to add
- 2-3 tsp Coarse Sugar, for topping only
Instructions
- Preheat the oven to 385°F (195°C) and line a 12-cup muffin pan with liners. For the best rise, either fill every other cup or place them side by side if you're in a hurry.
- Prepare the citrus sugar by combining the sugar and orange zest in a bowl. Rub them together between your fingers to release the zest’s fragrant oils and infuse the sugar with bright citrus flavor.
- Mix the wet ingredients in a separate bowl by whisking together the milk, white vinegar, yogurt and fresh orange juice until well combined. Stir in the sugar and zest mixture, ensuring everything is fully incorporated.
- Add the oil and vanilla extract to the wet mixture, whisking until smooth and silky.
- Prepare the dry ingredients by sifting together the flour, baking powder, baking soda, and salt in another bowl.
- Combine the wet and dry ingredients by gradually folding the dry mixture into the wet. Stir just until combined—be careful not to overmix!
- Fold in the fresh cranberries (if using) gently, adding little bursts of tart sweetness throughout the batter.
- Cover and Let the batter rest for 30 minutes in the fridge to develop flavor and texture.
- Fill the muffin liners to the top and generously sprinkle with coarse sugar for a bakery-style crunch.
- Bake for 17-18 minutes until the muffins are golden, firm to the touch, and a toothpick inserted in the center comes out clean.
- Let the muffins cool slightly, then enjoy every fluffy, citrusy bite!
Notes
- Cups vs. Weighing Scale: US cup measurements provide a rough estimate and can vary, leading to inconsistencies. For the most accurate results, always weigh your ingredients using a digital scale in grams.
- Prep Before You Start: Measure and prepare all your ingredients in advance to ensure a smooth and stress-free baking process.
- Measuring Spoons Matter: For teaspoon (tsp) and tablespoon (tbsp) measurements, always use proper measuring spoons—not everyday eating spoons—for precision.
- Milk Options: You can use any unsweetened dairy-free milk (such as almond, soy, or oat) or regular whole milk.
- Lemon Juice Substitute: Swap with apple cider vinegar or white vinegar, and vice versa, as needed.
- Plain Yogurt Choices: Use unsweetened dairy-free yogurt or any plain Greek yogurt of your choice.