These Eggless Orange Muffins are moist, tender, delicious, and easy to make. They are fresh and bursting with citrus orange flavor. Orange muffins are little sunshine that is irresistible and tempting.
Making the Eggless Orange Muffins is quick without any electric mixer. These delicious muffins are topped with orange glaze for extra zing and flavor!
About Eggless Orange Muffins
I love the orange flavor, and you will see me coming up with many recipes flavored with oranges. Having this citrus flavor in cakes and muffins is refreshing and addictive.
Like my other muffin recipes, this one is straightforward 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 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 are mixing bowls, a whisk, and a spatula.
Ingredients and Notes
- 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.
- Granulated Sugar: Adding ¾ cup of sugar makes these muffins moderately sweet. Because orange juice adds its sweetness and not to forget about the orange glaze, which is also sugary.
- 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.
- Oil: Oil makes the muffins moist and tender, and we do not need much. 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.
- 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.
- 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 a few seconds to bring it to room temperature.
- Orange Juice: I have used freshly squeezed orange juice, and I will recommend the same. I have not tried this recipe using store-bought juice.
- Orange Zest: Orange zest will provide extra zing to the eggless orange muffins; do not skip.
- Orange Extract: I always keep orange extract in my pantry since I bake a lot with orange flavor. It just enhances the range of flavor, and I love it. However, this is optional if you do not have it.
- Orange Glaze: Orange glaze adds sweetness, moisture, and more orange flavor to the muffins. You can skip the glaze if you want to keep your muffins plain.
How To Make Eggless Orange Muffins
Making The Muffins
- 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, grease them 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, 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.
Topping The Muffins
- 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 a few minutes before serving the eggless orange muffins.
Serving and Storing Suggestions:
Orange muffins are perfect to have for 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. Cover your leftovers tightly and place them in the fridge for 4-5 days.
Baking Tips For Eggless Orange Muffins
Measuring: Use a kitchen scale if you have one to measure the ingredients for the best results.
Orange Juice: Use freshly squeezed orange juice for the best taste. If you use store-bought orange juice, it may change the taste.
Sour Cream: You can use plain yogurt instead of sour cream.
Filling The Muffin Pan: 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.
Jumbo Muffins: 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
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, resulting in dry muffins.
Sometimes, even if we use paper liners to make muffins, muffins still stick to the liners, and 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
Recipe Card
Eggless Orange Muffins (Moist and Tender)
Video
Ingredients
For Orange Muffins
- 2 cups (240g) all-purpose flour
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup (80ml) oil (sunflower, canola, or vegetable)
- ¾ cup (150g) granulated sugar
- ¾ cup (180g) sour cream or yogurt
- ½ cup (120ml) fresh orange juice
- ¼ cup (60ml) milk
- 1 tablespoon orange zest
- 1 teaspoon pure vanilla extract
- 1 teaspoon orange extract (optional)
For Orange Glaze
- ½ cup (50g) icing sugar
- 2-3 teaspoon orange juice
- A small pinch of salt
Instructions
- 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.
- To this, add orange juice, orange zest, milk, vanilla, and orange extract. Mix well.
- Add wet ingredients into dry 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 16-18 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.
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.
- 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.
Notes
- Measuring: Use a kitchen scale if you have one to measure the ingredients for the best results.
- Orange Juice: For the best taste, use freshly squeezed orange juice. Store-bought orange juice may change the taste.
- Sour Cream: You can use plain yogurt instead of sour cream.
- Filling the Muffin Pan: To make tall muffin tops, fill the muffin tins all the way to the top. This will ensure the eggless orange muffins rise well and have nice domed tops.
- Jumbo Muffins: 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.
Dzunisani Mutarini says
Wow thank you very much for these recipes.
Jigna says
Hi Dzunisani, Thanks for visiting the blog and really appreciate your feedback.
Shilpi says
What exactly is Sour Cream?
Jigna says
Hi Shilpi, sour cream is basically a cream fermented with certain bacteria. It is widely available where I live. But Greek or plain yogurt can be used instead of sour cream, will give same results.
Anonymous says
Hi jignaThanks for sharing some delicious recipes. I want to try your orange muffins and orange cranberries muffins. I was checking the ingredients list and noticed something that I hope you will be able to help me understand. In orange muffin you have used 2 tsp of baking powder and 1/2 tsp baking soda. But in orange cranberries muffins baking soda used is 1 tsp and 1 1/2 tsp baking powder. Can you pl explain the reason behind it. Thanks in advance.
Jigna says
Hi Thanks for visiting my food blog. Baking soda is paired with acidic ingredients to have good baking results. Because in craneberry orange muffins we have more acidic ingredients, craneberries and orange juice, I have used 1tsp soda and thus decreased 1/2tsp baking powder. While in orange muffins 1/2tsp baking soda is enough to react with orange juice. And that’s why increased 1/2tsp baking powder to make sure we have tall muffins. Hope it answers your question. You can also share your views, after all we all are in learning process. Have a happy and fun baking.
Julie jain says
Wow good cake & muffins recipe. But mera pass electric oven nahi hai. Mai kadai mai banati ho. To kya inki bhi bana sakti ho ladai mai. Plz send recipe video also or step by step pics. Thanku.
Jigna says
Hi Julie, thanks for visiting my blog. I have never tried in kadai, but if you are making other baking items in kadai, you can make orange cake and muffins too. Just keep an eye on baking time.
Working on recipe videos, Please stay tune.
Geeta Lalwani says
Wanted to know how many days these muffins can be kept if stored in room temperature
Jigna says
Hi Geeta, these muffins will stay at room temperature for two days, and then we can store in the refrigerator tightly covered for a week. Happy baking!?
Renuka says
Thank you so much for such great recipe! Tried it and came out really well!
Jigna says
Hi Renuka, thank you so much for your feedback! I am happy that you liked the recipe.🤗
Sadhna kapoor says
Today I made orange muffins comes out very well except some bitterness
(due to orange zest) other wise muffins comes out very soft.
Thanks for your great recipe
Jigna says
Hi Sadhna, I am glad that you like the muffins. Thank you so much for your feedback!
Donna says
Your recipes look amazing. Do you think they would work out ok using gluten free flour (not a nut flour as my daughter is anaphylactic to eggs, ALL nuts/most seeds & gluten). Thankyou!
Jigna says
Hi Donna, yes, gluten-free flour should work for this recipe. However, use the scale to measure the flour and substitute it with all-purpose flour.
I suggest you try half the recipe with gluten-free flour to see if it works perfectly, and then you can try the full batch next time.
Happy baking!