Vegan Orange Muffins

Yes yes, y’all. This is an ORIGINAL recipe! One that I have been trying to create for quite some time. You see, these muffins are the vegan version of a muffin I now only dream about it; an orange muffin from Smith’s Bakery in Bakersfield, CA. You may be saying, “Erin, Bakersfield is the least vegan place on the planet..” and you would be right (because a man is currently on trial in Bakersfield for eating neighborhood cats) but these muffins were a delicious treat back in my pre-vegan days. The originals were so moist and had a sweet orange glaze on top. I am proud to say that these vegan muffins are pretty darn delicious and made me feel like I was back in Bako…in a good way.

I am happy to share the recipe with you! This time I used part whole wheat flour and part all-purpose but next time I make them I will use pastry flour or half pastry flour and half whole wheat pastry flour. In the recipe I’m publishing, I’m advising you to use all all-purpose flour but feel free to experiment.

Orange Muffins

  • 2 all-purpose flour 
  • 1+1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 Tbs orange zest
  • 3/4 cup organic vegan sugar
  • 1/2 cup orange juice
  • 1/2 cup non-dairy milk
  • 1/3 cup canola oil
  • 1 tsp orange extract
  • 1/4 tsp vanilla extract
  • 1 Tbs distilled white vinegar vinegar

Glaze

  • 1/4 cup orange juice
  • 2 tsp orange zest
  • 1/3 cup to 1/2 cup powered sugar

Preheat the oven to 350. Place cup cake foils in a cupcake tin and spray with cooking spray. Mix all the dry ingredients in a small bowl and all the wet ingredients in another. Mix the dry ingredients into the wet until combined- don’t over mix. Fill the cupcake foils and bake for 20 minutes, make sure a toothpick comes out clean when inserted before pulling the muffins out. Allow the muffins to cool before glazing.

For the glaze, combine all ingredients and blend with a whisk. You make want to add more powdered sugar or orange juice depending on your desired consistency.