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.
Jump to:
❤️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.
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.
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.
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.
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.
💭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.
Check Out Other Muffin Recipes
Did you try this orange muffins recipe? I’d love to hear about it! Click here to leave a review.
📋 Recipe Card
Orange Muffins {Ultra-Moist, Fluffy, Eggless}
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
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.
- 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.
Lakshmi
I tried these and came out perfect and spongy. Very nice recipe. Please share some more muffin recipes
Kanan
good to know that muffins came out good.
Sure will share more muffin recipes.