Orange Muffins (No Eggs, No Dairy)

Deze Sinaasappelmuffins 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 Healthy Chocolate Muffins or Makkelijke vanillemuffins and we have oranges growing in the garden. It was just natural to make their favorite recipe with the fruits I have!

Het complete recept vind je hieronder, maar mis ook zeker niet mijn tips verderop, zoals alternatieven voor ingrediënten, mijn kooktips en stap-voor-stap foto's!

Sinaasappelmuffins

Deze Sinaasappelmuffins 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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Prep Tijd: 10 minuten mins

Cook Tijd: 20 minuten mins

Totale tijd: 30 minuten mins

Gerecht: Dessert

Keuken: Amerikaans

porties: 12 muffins

Calorieën: 231.3 kcal

Auteur: Carine Claudepierre

KookmodusVoorkom dat uw scherm donker wordt

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Ingrediënten

US Gebruikelijk - metrisch

• ▢ 2 cups Zelfrijzend bakmeel - (notitie 1)
• ▢ ½ cup Olijfolie met milde smaak - (notitie 2)
• ▢ ½ cup Sinaasappelsap - (note 3) about 2 large oranges
• ▢ ½ cup Zuivelvrije yoghurt
• ▢ 1 cup Ongeraffineerde rietsuiker - (notitie 4)
• ▢ 1 eetlepel Sinaasappelschil - from the previous oranges used for orange juice
• ▢ 1 theelepel Vanille-extract

Instructies

• 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.
• Verdeel het beslag gelijkmatig over de 12 muffinvormpjes.
• 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.

Notes

Notes 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 glutenvrije converter, but don’t forget the baking powder. The recipe will not work with almond flour, or oat flour.

Notes 2: Any low flavor oil can be used.

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

Notes 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.

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

Opslag: 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.

Ovenstand: Ik gebruik de heteluchtstand. Als je de conventionele stand moet gebruiken, raad ik aan de temperatuur met 15 °C te verhogen. De baktijd blijft hetzelfde, maar het kan een paar minuten langer duren.

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Voedingsbegeleiding

Portie: 1muffin | Calorieën: 231.3kcal | Koolhydraten: 33.9g | Eiwit: 2.8g | Vet: 9.6g | Verzadigd vet: 1.3g | Meervoudig onverzadigd vet: 1.1g | Enkelvoudig onverzadigd vet: 6.6g | Natrium: 2.1mg | Kalium: 43.5mg | Vezels: 0.6g | Suiker: 18.1g | Vitamine A: 23.2IU | Vitamine C: 7.1mg | Vitamine D: 0.1pg | Calcium: 17.8mg | Ijzer: 0.3mg | Magnesium: 6.5mg | Fosfor: 22.1mg | zink: 0.2mg

Ingrediënten en vervangingen

Here’s how to pick the ingredients you need.

• Zelfrijzend bakmeel – 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 glutenvrije converter, but don’t forget the baking powder. Avoid alternative flours like almond or oat flour, as they will just not work.
• Lichte olijfolie – 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.
• Sinaasappelsap – 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.
• Zuivelvrije yoghurt – 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.
• Suiker – 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.
• Sinaasappelschil – 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.
• Vanille-extract – 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.

Carine's baktips

• Voorverwarmen en voorbereiden – 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.
• Vers is het beste – 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.
• Meng met zorg – 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.
• Goed laten afkoelen – Allow your muffins to cool completely on a rack. This resting time lets the crumb set perfectly and enhances the overall flavor and texture.

Smaakvariaties

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.
• Sinaasappel-amandelmuffins – 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.