• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Spice Up The Curry
  • Home
  • About
  • Recipes
    • By Category
    • By Ingredients
    • Festivals
    • Collections
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • About
  • Recipes
  • Ingredients
  • Festivals
  • Collections
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • About
    • Recipes
    • Ingredients
    • Festivals
    • Collections
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Eggless Recipes » Eggless Muffins

    Orange Muffins

    Published: Mar 3, 2022 · Last Modified: Mar 8, 2022 by Kanan Patel / 10 Comments

    Jump to Recipe Pin Recipe
    2 orange muffins are stacked in a small plate with chocolate chips on side and muffin tray in back.

    These orange muffins are super moist, fluffy, and bursting with a citrus flavor that you won’t realize these are eggless. They are made with fresh orange juice, orange zest, and dotted with chocolate chips. 

    2 orange muffins are stacked in a small plate with chocolate chips on side and muffin tray in back.
    Jump to:
    • ❤️About This Recipe
    • 🧾Ingredient Notes
    • 👩‍🍳Step By Step Photo Instructions 
    • 💭Expert Tips
    • 🧁Storage Instructions
    • 📋 Recipe Card
    • ⭐ Reviews

    ❤️About This Recipe

    Egg-free (Vegan): These orange muffins are made without eggs. Plus, these can be made vegan by using vegan chocolate chips.

    Quick & Easy: You’ll need 10 ingredients (plus salt) and the batter comes together in just 10 minutes if you have zested and juiced oranges ahead of time.

    Taste & Texture: They are sweet with a bright citrus flavor and the taste of chocolate in every bite. These orange muffins are soft, fluffy, and ultra-moist.

    Make ahead: wap in plastic wrap individually and freeze. This makes a great breakfast for a busy morning or a great snack for kids.

    🧾Ingredient Notes

    Pantry-friendly: No fancy ingredients required, I am sure you’ll have all the ingredients in your pantry other than oranges.

    Here is the pic of the ingredients needed to make these delicious orange muffins. Few notes and substitutions about them after this pic.

    Orange muffin ingredients in individual bowls and spoons.

    Flour: Here I have used 50% all purpose flour and 50% whole wheat flour. I have tried with 100% whole wheat flour and it works too. 

    Oil: Use any flavorless or neutral oil like canola, corn, vegetable, safflower, avocado oil, etc. Oil makes orange muffins with soft, tender, and moist crumbs.

    Orange zest: It is the outer orange part of the orange peel. Use the citrus zester to grate the skin, but make sure not to grate the white part of the peel. That white part is bitter. This zest adds a nice citrus flavor to the muffins.

    Orange juice: I highly recommend using freshly squeezed orange juice. TIP: First zest the orange and then juice to make things easy.

    Vanilla: Always use pure vanilla extract. Stay away from imitation or artificial vanilla flavor.

    Add-ins: I have added chocolate chips here. Other options are raisins, dried cherries, cranberries or toasted, chopped nuts, or fresh berries. 

    👩‍🍳Step By Step Photo Instructions 

    • Preheat the oven to 375°F (190°C) for at least 10 minutes.
    • Line a muffin tin with cupcake liners or grease the muffin indentation using oil, butter, or oil spray.

    1) Take dry ingredients (all purpose flour, whole wheat flour, sugar, salt, baking soda, baking powder) in a bowl.

    2) Whisk it until everything is well mixed.

    Collage of 2 steps showing dry ingredients in a bowl and mixing with whisk.

    3) Take wet ingredients (oil, orange juice, orange zest, and vanilla) in another large bowl.

    4) Beat it using a wire whisk until everything is combined.

    Collage of 2 images showing wet ingredients in a bowl and beating with whisk.

    5) Add dry flour mixture into the wet mixture.

    6) Start mixing using a whisk and halfway through switch to a spatula. Mix until the batter comes together, do not over-mix.

    7) Add chocolate chips.

    8) Fold them into the batter.

    Collage of 4 steps showing adding dry to wet bowl, mixing and folding in chocolate chips.

    9) Divide the batter equally into the 12 muffin cups. 

    10) Bake into the preheated oven for 23-27 minutes. Or until the toothpick inserted in the center comes out clean. Let the muffins cool for 5 minutes in the pan itself then transfer to the cooling rack.

    Collage of 2 steps showing muffin batter in a muffin pan and baked muffins in a pan.

    💭Expert Tips

    • Always zest the orange first and then get the juice from it.
    • Don’t use a hand-mixer or stand-mixer. These electric mixers may over mix the batter and result in dense orange muffins. And sometimes mixer makes the batter very airy which produce large holes in the muffin crumb. So always use a spatula and mix until it is just combined.
    • Avoid overmixing the batter. Instead of beating motion, fold the batter to mix. For that start with a wire whisk and halfway through switch to a spatula to avoid over-mixing.
    • Always add dry ingredients to wet. It makes mixing easier and makes fewer lumps. If you add wet to dry, you will get big lumps, to break those you will mix more, and then you’ll lose the tender, soft texture.
    • Do not open the oven door in-between the baking process to check otherwise orange muffins will deflate and sink in the middle.
    • You can sprinkle a few extra chocolate chips on top of the muffins for a pretty presentation. 

    Chocolate chip substitutions: 

    • Fresh berries, e.g. blueberries, raspberries, blackberries, or cranberries
    • Dried fruit, e.g. cranberries, cherries, or raisins
    • Toasted, chopped nuts, e.g. walnuts, pecans, pistachios, almonds
    • Poppy seeds, just like lemon poppy seeds muffins go well with orange muffins too.

    🧁Storage Instructions

    • At room temperature, muffins stay good for 2-3 days. Store them in a single layer in an airtight container. If you want to stack them then keep a layer of parchment paper before stacking.
    • In the refrigerator, muffins stay good for 1 week. Same as above store in an airtight container.
    • In the freezer, muffins stay good for up to 3 months. To freeze orange muffins, wrap individual muffins using plastic wrap and freeze them into a freeze-safe ziplock bag. Re-heat in the microwave for 15-20 seconds before serving.
    Orange muffins cut open in half to show texture.

    Check Out Other Muffin Recipes

    • Lemon poppy seed muffins
    • Eggless blueberry muffins (with lemon)
    • Chocolate banana muffins
    • Mocha muffins
    • Eggless chocolate chip muffins

    Did you try this orange muffins recipe? I’d love to hear about it! Click here to leave a review.

    📋 Recipe Card

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    2 orange muffins are stacked in a small plate with chocolate chips on side and muffin tray in back.
    Print Pin Save Saved!

    Orange Muffins {Ultra-Moist, Fluffy, Eggless}

    4.50 from 6 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    These orange muffins are super moist, fluffy, and bursting with a citrus flavor that you won’t realize these are eggless. They are made with fresh orange juice, orange zest, and dotted with chocolate chips.
    Author: Kanan
    Course: Breakfast
    Cuisine: American
    Calories: 285kcal
    Servings 12 muffins
    Prep Time 15 minutes
    Cook Time 25 minutes
    Total Time 40 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    • 1 cup All purpose flour (Maida)
    • 1 cup Whole wheat flour
    • ⅔ cup Sugar
    • 2 teaspoons Baking powder
    • ½ teaspoon Baking soda
    • ¼ teaspoon Salt
    • ½ cup Oil flavorless oil like canola, corn, vegetable, safflower, avocado oil.
    • 1 cup Orange juice
    • 2 tablespoons Orange zest
    • 2 teaspoons Pure vanilla extract
    • 1 cup Chocolate chips
    Prevent your screen from going dark

    Instructions 

    • Preheat the oven to 375°F (190°C) for at least 10 minutes.
    • Line a muffin tin with cupcake liners or grease the muffin indentation using oil, butter, or oil spray.
    • Take dry ingredients (all purpose flour, whole wheat flour, sugar, salt, baking soda, baking powder) in a bowl. Whisk it until everything is well mixed.
    • Take wet ingredients (oil, orange juice, orange zest, and vanilla) in another large bowl. Beat it using a wire whisk until everything is combined.
    • Add dry flour mixture into the wet mixture. Start mixing using a whisk and halfway through switch to a spatula. Mix until the batter comes together, do not overmix.
    • Add chocolate chips. Fold them into the batter.
    • Divide the batter equally into the 12 muffin cups.
    • Bake into the preheated oven for 23-27 minutes. Or until the toothpick inserted in the center comes out clean.
    • Let the muffins cool for 5 minutes in the pan itself then transfer to the cooling rack.

    Notes

    • Always zest the orange first and then get the juice from it.
    • Don’t use a hand-mixer or stand-mixer. These electric mixers may over mix the batter and result in dense orange muffins. And sometimes mixer makes the batter very airy which produce large holes in the muffin crumb. So always use a spatula and mix until it is just combined.
    • Avoid over-mixing the batter. Instead of beating motion, fold the batter to mix. For that start with a wire whisk and halfway through switch to a spatula to avoid over-mixing.
    • Always add dry ingredients to wet. It makes mixing easier and makes fewer lumps. If you add wet to dry, you will get big lumps, to break those you will mix more, and then you’ll lose the tender, soft texture.
    • Do not open the oven door in-between the baking process to check otherwise orange muffins will deflate and sink in the middle.
    • You can sprinkle a few extra chocolate chips on top of the muffins for a pretty presentation.
    Chocolate chip substitutions:
    • Fresh berries, e.g. blueberries, raspberries, blackberries, or cranberries
    • Dried fruit, e.g. cranberries, cherries, or raisins
    • Toasted, chopped nuts, e.g. walnuts, pecans, pistachios, almonds
    • Poppy seeds.

    Nutrition

    Serving: 1muffin | Calories: 285kcal | Carbohydrates: 39g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 176mg | Potassium: 92mg | Fiber: 2g | Sugar: 22g | Vitamin A: 80IU | Vitamin C: 12mg | Calcium: 66mg | Iron: 1mg
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

    Similar Recipes

    • Eggless pumpkin muffin with few more muffins and a cup in the back.
      Eggless Pumpkin Muffins
    • Stack of chocolate muffins on a cooling rack with chocolate chips in front.
      Eggless Chocolate Muffins
    • 3 eggless zucchini muffins stacked with top muffin is cut into half.
      Eggless Zucchini Muffins
    • Lemon poppy seed muffins on a cooling rack.
      Lemon Poppy Seed Muffins {Eggless}
    561 shares
    • Facebook328
    • WhatsApp

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Lakshmi

      March 16, 2018 at 1:28 pm

      I tried these and came out perfect and spongy. Very nice recipe. Please share some more muffin recipes5 stars

      Reply
      • Kanan

        March 16, 2018 at 2:31 pm

        good to know that muffins came out good.
        Sure will share more muffin recipes.

        Reply
    « Older Comments

    Primary Sidebar

    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

    More about me →

    Indian Spice Box

    Indian Spice Box

    Top Recipes

    • A stack of eggless chocolate chip cookies with a glass of milk.
      Eggless Chocolate Chip Cookies
    • eggless brownies on parchment paper.
      World’s BEST Eggless Brownies
    • close up top view of shahi paneer in a serving wok on a wooden board
      Punjabi Shahi Paneer (Restaurant Style)
    • Taking a spoonful of chipotle sauce from a bowl with taco plate in the back.
      Chipotle Sauce
    • eggless banana muffins in a basket with parchment paper liner
      Eggless Banana Muffins Recipe
    • Frankie Recipe (Bombay Veg Frankie Roll)
      Frankie Recipe (Bombay Veg Frankie Roll)

    Footer

    ↑ back to top

    About

    • About Kanan
    • Privacy Policy
    • Disclosure
    • Accessibility Policy
    • Nutrition Disclaimer

    Newsletter

    • Sign Up! for emails and updates. Plus get a bonus cooking tips!

    Resources

    • Conversion Chart
    • Glossary
    • Recipe Index
    • Contact

    As Featured In

    Spice Up The Curry Featured in sites

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Spice Up The Curry