Vegan Orange & Raspberry Jam Muffins
Delicious and fluffy Vegan Orange Muffins filled with swirls of raspberry jam!
Nutrition Facts
Ingredients
Instructions
Preheat your oven to 350F and add 10 cupcake liners to a muffin tin. Set aside for later.
In a large mixing bowl add in the almond milk, sugar, olive oil, applesauce, orange juice, orange zest, and vanilla bean paste. Whisk together to combine.
Then, add in the all-purpose flour, baking powder, and salt- making sure to add the flour first and the other ingredients on top. Gently whisk together to combine just until a thick batter forms and no streaks of flour remain. Do not overmix or your batter will form too much gluten and you risk the muffins turning gummy and dense.
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Continue Reading at Shortgirltallorder →Chef's Notes
Please see blog post for substitution ideas.
I used a store-bought Raspberry Jam from Stonewall Kitchen and highly recommend it for this recipe.
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Reviews from the Original Source
Love these muffins! I've made them a bunch of times sticking to the OG recipe with regular flour, but now having to eat gluten free I've tried them with the GF flour 1:1 replacement (also turned out great!), but I got to say that I just tried making them with just oat flour and they were sooo good! Want to leave a comment on what worked for me incase any other GF folks want to give it a try as there are very limited GF & vegan jam muffin recipes on the internet:
-I subbed oat flour for the entire amount of regular flour
-I added about 1/4 tsp more of baking powder
-I added about 1/2 tbsp more of oil
-I mixed up the wet and dry ingredients together and let the batter sit for about 7 minutes before folding in the jam so the oat flour had a chance to rest and rehydrate.
-I also subbed regular sugar for coconut sugar (which I've done before which has always turned out tasty)
-I also only had canola oil this time around so I used that instead of oil olive which also was tasty.
-I baked these for 20 min at 350F and they came out done.
The crumb on this version was very delicate and yummy! I love this recipe because it is pretty forgiving if you need to switch up the ingredients! :)
These are so delicious!!! Just fruity and sweet enough but not overly so. Wonderful dreary winter morning treat. Will be a repeat recipe for sure!
Didn't have all the ingredients, so I made some substitutions: I used oat milk instead of almond, apple juice instead of orange (and omitted the zest), and added a little bit of oatmeal to round out the flour. I also made mini muffins and they came out perfectly at 15 minutes. They were delicious! A big hit with my non-vegan husband, as well.
I will make these again and try varieties, this time I used lemon instead of orange, thanks for the recipe!
These were still so great, Megan. I’d left the recipe and ingredients for my hubby. He didn’t know what to do with the sugar so he sprinkled it generously on top. It made for a crispy topping.
I ❤️ your vegan lemon cookies. 2 great hits in one week. Thank you!
These were so good! I used coconut sugar so these weren’t as sweet but made them perfect for a breakfast treat. The little pockets of jam made the muffins super delicious and were fun to find while eating :). One thing to note is when you’re checking if they’re done in the oven, remember you have the jam in there! I thought they were undercooked when I saw the jam come back in my toothpick, so accidentally overcooked them a bit, but even so they were still really really delicious.
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