Muffin all'arancia (senza uova, senza latticini)

Alcuni degli  Muffin all'arancia are easy citrus muffins made with minimal ingredients, no eggs, no dairy, and a delicious fluffy soft crumb packed with orange flavors.

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My kids love muffins like my Muffin al cioccolato salutari or Easy Vanilla Muffins and we have oranges growing in the garden. It was just natural to make their favorite recipe with the fruits I have!

Anche se la ricetta completa si trova qui sotto, non perderti tutti i miei consigli più in basso, tra cui suggerimenti su come sostituire gli ingredienti, consigli di cucina e foto passo passo!

Muffin all'arancia

Alcuni degli Muffin all'arancia are easy citrus muffins made with minimal ingredients, no eggs, no dairy, and a delicious fluffy soft crumb packed with orange flavors.

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Tempo di preparazione: 10 verbale min

Tempo di cuocere: 20 verbale min

Tempo totale: 30 verbale min

Corso: Dessert

cucina: americano

Dosi: 12 muffin

Calorie: 231.3 kcal

Autore: Carine Claudepierre

Modalità di cotturaImpedisci allo schermo di oscurarsi

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Ingredienti

US consuetudinario - Metrico

• ▢ 2 tazza Farina a lievitazione spontanea - (nota 1)
• ▢ ½ bicchiere Olio d'oliva dal sapore delicato - (nota 2)
• ▢ ½ bicchiere Succo d'arancia - (note 3) about 2 large oranges
• ▢ ½ bicchiere Yogurt senza lattosio
• ▢ 1 bicchiere Zucchero di canna non raffinato - (nota 4)
• ▢ 1 cucchiaio Scorza d'arancia - from the previous oranges used for orange juice
• ▢ 1 cucchiaino da tè Estratto di vaniglia

Istruzioni

• Preheat the oven to 350°F (180°C). Line a 12-hole muffin pan with muffin paper cases. Lightly oil the paper cases with oil spray. Set aside.
• Cut the oranges in half, squeeze their juice to get the amount needed. Remove any orange seeds from the juice if some dropped. Set aside.
• Keep the orange skin to grate on a hand grater and get orange zest. Set aside.
• In a mixing bowl, add orange juice, orange zest, olive oil, vanilla extract, yogurt, and sugar. Whisk to combine.
• Fold in self-rising flour and using a rubber spatula stir to incorporate and form a smooth muffin batter.
• Dividete l'impasto in modo uniforme nei 12 stampini per muffin.
• Bake the muffins on the center rack of your oven for 22-25 minutes at 350°F (180°C) until a toothpick inserted in the center comes out clean and golden brown outside.
• Let the muffins cool down completely on a cooling rack.

Note

Note 1: 1 cup of self-rising flour is equivalent to 1 cup of all-purpose flour + 2 teaspoons of baking powder. For a gluten-free option, use my convertitore senza glutine, but don’t forget the baking powder. The recipe will not work with almond flour, or oat flour.

Note 2: Any low flavor oil can be used.

Note 3: Any yogurt can be used, we bake with dairy-free coconut yogurt.

Note 4: Any granulated sweetener can be used like coconut sugar, demerara sugar, or brown sugar. You can decrease the sugar to 3/4 cup for a low-sugar option.

Note 5: Skip the orange zest if you don’t like its sour taste.

Archiviazione: Store the muffins in an airtight container in the fridge for up to 4 days. Freeze in airtight Ziploc bags for up to 1 month, thaw at room temperature the day before.

Modalità forno: Io utilizzo la modalità ventilata (convezione). Se dovete usare la modalità statica, vi consiglio di aumentare la temperatura di 15 °C (25 °F). Il tempo di cottura dovrebbe essere lo stesso, ma potrebbe richiedere qualche minuto in più.

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Alimentazione

Servendo: 1muffin | Calorie: 231.3kcal | Carboidrati: 33.9g | Proteine: 2.8g | Grasso: 9.6g | Grassi saturi: 1.3g | Grassi polinsaturi: 1.1g | Grasso monoinsaturo: 6.6g | Sodio: 2.1mg | Potassio: 43.5mg | Fibra: 0.6g | Zucchero: 18.1g | Vitamina A: 23.2IU | Vitamina C: 7.1mg | Vitamina D: 0.1mcg | Calcio: 17.8mg | Ferro: 0.3mg | Magnesio: 6.5mg | fosforo: 22.1mg | zinco: 0.2mg

Ingredienti e sostituzioni

Here’s how to pick the ingredients you need.

• Farina a lievitazione spontanea – This ingredient provides both the structure and the lift in your muffins thanks to its built-in leavening agents. It creates the fluffy, soft crumb you’re aiming for. For a gluten-free option, use my convertitore senza glutine, but don’t forget the baking powder. Avoid alternative flours like almond or oat flour, as they will just not work.
• Olio d'oliva leggero – A neutral oil that adds moisture and richness without overpowering the delicate orange flavor. If you prefer, you can use other mild-flavored oils such as canola or sunflower oil. Avoid strongly flavored oils that could cover the orange flavors.
• Succo d'arancia – Freshly squeezed orange juice makes the batter moist and infuses it with citrus flavors and natural sweetness. You can experiment with other citrus juices (like grapefruit or mandarin) for a twist, but using a different fruit will alter the overall profile.
• Yogurt senza lattosio – This adds moisture and contributes to a tender, soft crumb in your muffins. Dairy-free coconut or soy yogurt are excellent alternatives. Stick to plant-based options to keep the recipe vegan and ensure the desired texture.
• Zucchero – This provides sweetness and helps to tenderize the muffin crumb. You can swap in coconut sugar, demerara sugar, or brown sugar if you’re looking for a different nuance of sweetness, or even reduce the amount for a lower-sugar option. Just keep in mind that reducing the sugar may slightly affect both flavor and texture.
• Scorza d'arancia – This intensifies the fresh orange flavor with its concentrated citrus oils. It’s essential for a vibrant taste, although you can omit it if you prefer a milder citrus note. If desired, lemon zest can be a fun alternative, though it will give a different character to your muffins.
• Estratto di vaniglia – For flavors. While vanilla is ideal, a few drops of almond extract might be used for a slightly nutty twist, though this will change the flavor balance.

How to Make Orange Muffins

The recipe card is further down, but if you prefer pictures, here are key steps in photos.

Juice your fresh oranges and measure the amount needed add the other liquid ingredients and the sugar.

Pour the self-rising flour over the liquid ingredients into the bowl.

Mix the batter until it forms a smooth and slightly runny batter.

Pour the dough into a muffin tin lined with cups and bake them at 350 °F (180 °C) for 20 minutes.

I consigli di Carine per la pasticceria

• Preriscaldare e preparare – Always preheat your oven to 350 °F (180 °C) and line your muffin pan well. Lightly oil the paper cases to prevent sticking and ensure even baking.
• Fresco è il migliore – Use fresh oranges for both juice and zest. Fresh-squeezed juice and freshly grated zest provide a depth of citrus flavor that bottled alternatives simply can’t match.
• Mescolare con cura – When combining wet and dry ingredients, gently fold in the self-rising flour to avoid overmixing, which can lead to dense muffins. A light hand preserves the desired airy texture.
• Balance Your Sweetness – Taste your mixed wet ingredients before adding sugar. Depending on the natural sweetness of your oranges, you might even consider reducing the sugar to suit your palate.
• Customize Your Crumb – For a flavor twist, add mix-ins like mini chocolate chips or sliced almonds, keeping in mind that these additions may slightly affect the moisture balance of the batter.
• Don’t Skip the Zest – Even a small amount of orange zest can make a big difference in flavor intensity. If you’re not a fan of its slight tang, consider reducing rather than eliminating it to still enjoy a subtle citrus lift.
• Raffreddare correttamente – Allow your muffins to cool completely on a rack. This resting time lets the crumb set perfectly and enhances the overall flavor and texture.

Variazioni di gusto

This recipe is the perfect base for many different flavors.

• Orange Chocolate Chips Muffins – Add 1/2 cup of mini chocolate chips to the batter for an orange chocolate muffin flavor.
• Muffin all'arancia e mandorle – Stir in an extra 1/3 cup of almond flour and 1/4 teaspoon of almond extract for an orange almond flavor. Add sliced almonds before baking to enhance the almond flour.
• Glazed Orange Muffins – Make a batch of my vegan icing using orange juice instead of almond milk, and add a 1 teaspoon of orange zest. Drizzle on top of the cooled muffins for a boost of sweetness.