Eggless Orange Muffins (Moist and Tender)

Eggless Orange Muffins are moist, tender, delicious, and easy to make. These muffins are fresh and bursting with citrus orange flavor. Orange muffins are little sunshine that is irresistible and tempting.

Jump to:

• About Eggless Orange Muffins
• Ingredients
• Step by Step Directions
• Serving and Storing Suggestions:
• Helpful Tips
• Frequently Asked Questions
• More Eggless Muffins
• Recipe Card

About Eggless Orange Muffins

I love the orange flavor, and you will see me coming up with many recipes flavored with oranges. And having this citrus flavor in cakes and muffins is so refreshing and addictive.

Like my other muffin recipes, this one is also a straightforward recipe and comes together easily and quickly.

Texture: Eggless orange muffins are tender, moist, and fluffy. These muffins are light and have soft crumbs.

Flavor: These muffins are sweet with a fresh and bursting flavor of fresh orange juice and a slight vanilla flavor. Also, I have lightly topped them with orange glaze, and that adds more citrus flavor. Finally, I have added orange extract to add extra orange zing; however, it is totally optional.

Straightforward: The recipe is manageable and even simple, and easy for beginner bakers. We require very straightforward ingredients, and mixing batter is pretty simple and quick.

Equipment: There is no need for any electric mixer to make the muffin batter. All you need is mixing bowls, a whisk, and a spatula. 

Ingredients

1. All-Purpose Flour: I have used organic unbleached all-purpose flour to make these delicious muffins. If you don’t have organic, use the regular one. 
2. Granulated Sugar: ¾ cup of sugar is sufficient to make these muffins moderately sweet. Because orange juice adds its sweetness and not to forget about the orange glaze, which is also sugary.
3. Baking Powder and Baking Soda: They are essential as leavening agents and make muffins tall and fluffy. Do not interchange with each other. Also, make sure that they are active and not expired.
4. Oil: Oil makes the muffins moist and tender, and we do not need a lot of it. But instead of oil, you can also use melted butter for the buttery flavor. I have used sunflower oil, but you can use canola or vegetable oil.
5. Sour cream or Yogurt: Either one can work! They make muffins soft, tender, and moist. Use full-fat sour cream or yogurt. Plain yogurt can work, either store-bought or homemade. Sour cream or yogurt should be at room temperature. 
6. Milk: Use whole milk if possible, but 2% milk will also work. However, do not use skim or fat-free milk. The milk should be at room temperature; if you forget to take it out ahead of time, microwave it for few seconds to bring it to room temperature. 
7. Orange Juice: I have used the freshly squeezed orange juice, and I will recommend the same. I have not tried this recipe using store-bought juice.
8. Orange Zest: Orange zest will provide extra zing to the eggless orange muffins, do not skip.
9. Orange Extract: Since I bake a lot with orange flavor, I always keep orange extract in my pantry. It just enhances orange flavor, and I love it. However, this is optional if you do not have it.
10. Orange Glaze: It adds sweetness, moisture, and more orange flavor to the muffins. If you want to keep your muffins plain, you can skip the glaze.

Step by Step Directions

• Preheat the oven to 425° F (220°C). 
• Grease the muffin pan with non-stick oil spray or line with paper liners.
• If you use paper liners, also grease the liners lightly. Set aside.

• In a large bowl, combine the flour, baking powder, baking soda, and salt. Whisk well to combine.
• Set aside.

• In a separate bowl, take oil, sour cream, and sugar.
• Whisk well until the mixture is smooth.

• Add orange juice, orange zest, milk, vanilla, and orange extract to the sour cream mixture.
• Mix well.

• Add wet ingredients into the dry mixture in two parts and mix until just combined.
• Do not overmix.

• Use the ice cream scoop or a spoon to divide the batter evenly between the muffin tins.
• Fill each muffin tin all the way up to the top.

• Bake the muffins for 5 minutes at 425° F (220°C), and then, keeping the muffins in the oven, reduce the oven temperature to 350° F (180°C).
• Continue baking for 13-14 minutes or until the cake tester inserted in the center comes out clean.
• Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer onto a cooling rack and let them cool completely before serving.

Top The Muffins With Orange Glaze

• In a small mixing bowl, mix icing sugar, salt, and orange juice until smooth.
• If the glaze is too thick, add a little more orange juice or water.

• Drizzle a small amount of orange glaze on each muffin, and top with some more orange zest if you prefer.
• Allow the glaze to set for few minutes before serving the eggless orange muffins.

Serving and Storing Suggestions:

• Orange muffins are perfect to have in breakfast. It tastes delicious even without an orange glaze. We can also have it as a snack or a dessert post-dinner.
• These muffins stay at room temperature for up to 2- days. If you have leftovers, cover them tightly and place them in the fridge for up to 4-5 days.

Helpful Tips

• Fill the muffin tins all the way to the top for the tall muffin tops. This way, the eggless orange muffins will rise well and have nice domed muffin tops.
• Use freshly squeezed orange juice, using store-bought orange juice may change the taste.
• If you don’t have sour cream, you can use plain yogurt.
• Instead of 12 regular muffins, you can also make six jumbo muffins. For jumbo muffins, increase the baking time to 22-25 minutes; initially, 5 minutes at 425° F and then at 350° F for 17-20 minutes or until the cake tester inserted in the center comes out clean.

Frequently Asked Questions

Why My Muffins are Dense and/or Dry?

While mixing wet ingredients into dry, do not overmix. Overmixing the batter develops the gluten, destroys air bubbles and ruins the fluffy texture. And that results in dry, dense, and hard muffins.

To ensure the light and fluffy muffins, mix dry and wet ingredients until just combined and no more dry flour is visible. Also, after removing muffins from the oven, do not leave them in the pan for too long. Once they are slightly cool, transfer them to a cooling rack. Otherwise, they will continue cooking in the pan and resulting in the dry muffins.

Why Do My Muffins stick To The Paper Liners?

Sometimes even if we use paper liners to make muffins, muffins still stick to the liners; it’s hard to remove them. To avoid this, grease the paper liners with oil or melted butter before pouring the batter into them. And if you add the batter directly into the muffin tins (like I always do), make sure to grease the muffin tins well.

More Eggless Muffins

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