orange muffins recipe with step by step photos – easy to prepare eggless orange muffins with whole wheat flour.
eggless cakes, muffins and cookies are often made at home. and they get over soon too. as and when i get time, i will be adding more of baked goodies recipe. i have already posted few muffins recipes like banana muffins and chocolate chip muffins.
the recipe of these orange muffins are adapted from my orange cake recipe. i also made a thin chocolate glaze for the muffins. preparing the glaze is entirely optional.
i made the chocolate glaze as chocolate and oranges make for a lovely combination. these orange muffins were soft textured and light. both the muffin recipe as well as the chocolate glaze recipe is vegan.
orange muffins make for a good breakfast, snack and goes well in the tiffin box as a sweet snack.
if you are looking for more eggless recipes then do check:
orange muffins
INGREDIENTS FOR orange muffins
for eggless orange muffins
- 1 cup whole wheat flour (atta) or 120 grams atta
- ½ cup sugar or 100 grams sugar - you can add unrefined cane sugar, powdered jaggery or regular sugar.
- 1 cup orange juice
- 1 teaspoon orange zest
- 1 pinch salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 tablespoon corn starch
- ¼ cup oil
for the chocolate glaze for orange muffins
- 2 teaspoon orange juice
- 3 tablespoon cocoa powder
- 2 to 2.5 tablespoon sugar or add as required
- ½ tablespoon oil
- 2 to 2.5 tablespoon water or add as required
HOW TO MAKE orange muffins
making orange muffins batter
- first seive 1 cup whole wheat flour/atta, 1tbsp corn starch, 1/2 tsp baking soda, 1/2 tsp baking powder and a pinch of salt in a mixing bowl or pan.
- keep the sieved dry mixture aside.
- for the orange zest, with a zester or grater, grate the zest from one medium orange and keep aside.
- line a muffin tray or pan with muffin liners. also preheat the oven at 180 degrees celsius/356 degrees fahrenheit for about 10 to 12 minutes.
- in another bowl, take 1/2 cup sugar and 1/4 cup oil. just mix and keep aside.
- prepare the orange juice in an electric juicer or a blender. if using a blender, then remove the seeds from the orange segments and then blend. then strain the orange juice though a fine seive. from 3 oranges, i got 1 cup orange juice.
- add the 1 cup orange juice to the sugar + oil mixture.
- stir briskly and very well till the sugar dissolves.
- add this orange juice mixture to the sieved dry mixture. add the orange zest.
- with a wired whisk, stir the mixture to a smooth batter with light hands. don't over mix.
- here's the orange muffins batter ready to be poured in the muffin liners.
baking orange muffins
- spoon the batter in the muffin liners till it reaches 3/4 part of the liners. gently shake the pan to release excess air bubbles.
- place the muffin tray in the preheated oven. bake orange muffins at 180 degrees celsius/356 degrees fahrenheit for 20 to 25 minutes or till a tooth pic inserted comes out clean.
- let the muffins cool. you can serve orange muffins plain or dusted with icing sugar, cocoa powder or prepare any chocolate glaze or icing. the recipe yields 8 regular sized muffins.
making chocolate glaze for orange muffins
- take 3 tbsp cocoa powder in a small pan or sauce pan.
- add orange juice, cocoa powder, sugar, oil and water.
- mix everything and keep the pan on a low flame on the stove top.
- stir till the mixture thickens a bit. the sugar should also dissolve completely.
- when the glaze is still warm, spread it on the orange muffins. you can also slice the orange muffins and then spread the glaze on the base slice. cover with the top slice and then spread the glaze on the top. allow the glaze to cool before serving.
- serve eggless orange muffins plain as a sweet snack or as a dessert.
how to make orange muffins recipe
1. first seive 1 cup whole wheat flour/atta, 1 tbsp corn starch, ½ tsp baking soda, ½ tsp baking powder and a pinch of salt in a mixing bowl or pan.
2. keep the sieved dry mixture aside.
3. for the orange zest, with a zester or grater, grate the zest from one medium orange and keep aside.
4. line a muffin tray or pan with muffin liners. also preheat the oven at 180 degrees celsius/356 degrees fahrenheit for about 10 to 12 minutes. use the same temperature for preheating in the convection mode of a microwave oven.
5. in another bowl, take ½ cup sugar and ¼ cup oil.
6. mix and keep aside.
7. prepare the orange juice in an electric juicer or a blender. if using a blender, then remove the seeds from the orange segments and then blend. then strain the orange juice though a fine seive. from 3 medium sized oranges, i got 1 cup orange juice.
8. add the 1 cup orange juice to the sugar + oil mixture.
9. stir briskly and very well till the sugar dissolves.
10. add this orange juice mixture to the sieved dry mixture.
11. add the orange zest.
12. with a wired whisk, stir the mixture to a smooth batter. don’t over mix.
13. here’s the orange muffins batter ready to be poured in the muffin liners.
baking orange muffins
14. spoon the batter in the muffin liners till it reaches ¾ part of the liners. gently shake the pan to release excess air bubbles.
15. place the muffin tray in the preheated oven. bake the orange muffins at 180 degrees celsius/356 degrees fahrenheit for 20 to 25 minutes or till a tooth pick inserted comes out clean. the recipe yields 8 regular sized orange muffins. temperatures in ovens differ, so do keep a check while baking. your oven might bake the cake in 15 minutes or even 30 minutes. the final check is that a tooth pick should come out dry or with fine crumb particles. there should be no stickiness. use the same temperature for baking in the convection mode of a microwave oven.
16. let the muffins cool. you can serve orange muffins plain or dusted with icing sugar, cocoa powder or prepare any chocolate icing.
making chocolate glaze for orange muffins
1. to prepare the chocolate glaze, take 3 tbsp cocoa powder, 2 tsp orange juice, 2 to 2.5 tbsp sugar, ½ tbsp oil and 2 to 2.5 tbsp water in a small pan or sauce pan. add more water if required.
2. mix everything and keep the pan on a low flame on the stove top.
3. stir till the mixture thickens a bit. the sugar should also dissolve completely.
4. when the glaze is still warm, spread it on the orange muffins, with a small spatula. do place the muffins on a wired rack and keep a plate or tray underneath while spreading the icing. you can also slice the muffins from the center and then spread the glaze on the base slice. cover with the top slice and then spread the glaze on the top.
5. allow the glaze to cool before serving orange muffins. serve these orange muffins with a glass of milk or ginger tea or filter coffee or as an after meal dessert.
When you write ‘whole wheat flour’, do you mean the chakki atta (used for chapatis) or regular whole wheat flour?
chakki atta used for chapatis.
Hi Dassana i can only make 6 muffins at a time. Is it ok to leave batter on the counter till first batch is baked?
you can make 6 muffins at a time. keep the remaining batter in the fridge then.
Hi,can I bake it as a cake? what about doubling the recipe for a cake?
Kez Liju, for cake you can refer this eggless orange cake recipe – https://www.vegrecipesofindia.com/eggless-orange-cake/
About doubling the recipe, i am not sure.
Hi dassana,
I have tried this recipe. The taste was very good. But I baked it in silicone mould the cakes top layer was very brown and crisp and the bottom of the cake was soft. What mistake did I do? Please advice.
thanks divyashree. metal pan is a better conductor of heat then silicon. also if you have used the top heating element in the oven, then the top will get browned. the base was soft as there was no heat coming from the bottom. this means that either you have used a convection microwave oven or the bottom heating element was not used in the OTG. generally when baking muffins or cookies, its better if both the heating elements or on or only the bottom heating element.
Hi dassana
I am having orange marmalade, which my daughter refuses to eat. I want to bake muffins or cake out of it. Is it possible??
If yes, kindly suggest how??
Thanks
Kanika
kanika, usually i use jams as an icing on the cake. so i spread it between a layer and on top of vanilla cake or sponge cake. you can even make jam or marmalade rolls up with whole wheat bread. for the icing, just mix some jam with a bit of water and then lightly heat it up till you get a spreadable pouring consistency. for a thicker consistency, you can add some corn starch. for rolls, you can flatten the bread with a rolling pin. spread some jam. roll the bread. seal the edges with a bit of water moistened on the bread edges. now on tawa spread some butter and place the rolls. lightly toast on both side. you can add some desiccated coconut on top of the jam. gives a good taste. i have tried this way with cakes too.
Can i use all purpose flour instead of wheat flour?
Fatima, yes you can use.
which oil we should use in baking
use a neutral flavored oil like sunflower oil. you can also use olive oil.
Tried baking these muffins for the 1st time. They came out great. My daughter loved them. Thank you for the recipe
Welcome Kavya. Glad to know this.