Name: Orange Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 cups Self-Rising Flour ((note 1)); 1/2 cup Light Olive Oil ((note 2)); 1/2 cup Orange Juice ((note 3) about 2 large oranges); 1/2 cup Dairy-Free Yogurt; 1 cup Sugar ((note 4)); 1 tablespoon Orange Zest (from the previous oranges used for orange juice); 1 teaspoon Vanilla Extract

These Orange Muffins are easy citrus muffins made with minimal ingredients, no eggs, no dairy, and a delicious fluffy soft crumb packed with orange flavors.

My kids love muffins like my Healthy Chocolate Muffins or Easy Vanilla Muffins and we have oranges growing in the garden. It was just natural to make their favorite recipe with the fruits I have!

Ingredients and Substitutions

This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe

Here’s how to pick the ingredients you need.

Self-Rising Flour – This ingredient provides both the structure and the lift in your muffins thanks to its built-in leavening agents. It creates the fluffy, soft crumb you’re aiming for. I haven’t tried gluten-free self-rising flour, but avoid alternative flours like almond or oat flour, as they will just not work.
Light Olive Oil – A neutral oil that adds moisture and richness without overpowering the delicate orange flavor. If you prefer, you can use other mild-flavored oils such as canola or sunflower oil. Avoid strongly flavored oils that could cover the orange flavors.
Orange Juice – Freshly squeezed orange juice makes the batter moist and infuses it with citrus flavors and natural sweetness. You can experiment with other citrus juices (like grapefruit or mandarin) for a twist, but using a different fruit will alter the overall profile.
Dairy-Free Yogurt – This adds moisture and contributes to a tender, soft crumb in your muffins. Dairy-free coconut or soy yogurt are excellent alternatives. Stick to plant-based options to keep the recipe vegan and ensure the desired texture.
Sugar – This provides sweetness and helps to tenderize the muffin crumb. You can swap in coconut sugar, demerara sugar, or brown sugar if you’re looking for a different nuance of sweetness, or even reduce the amount for a lower-sugar option. Just keep in mind that reducing the sugar may slightly affect both flavor and texture.
Orange Zest – This intensifies the fresh orange flavor with its concentrated citrus oils. It’s essential for a vibrant taste, although you can omit it if you prefer a milder citrus note. If desired, lemon zest can be a fun alternative, though it will give a different character to your muffins.
Vanilla Extract – For flavors. While vanilla is ideal, a few drops of almond extract might be used for a slightly nutty twist, though this will change the flavor balance.

How to Make Orange Muffins

The recipe card is further down, but if you prefer pictures, here are key steps in photos.

Juice your fresh oranges and measure the amount needed add the other liquid ingredients and the sugar.

Adding dry ingredients to the orange mixture.

Pour the self-rising flour over the liquid ingredients into the bowl.

Mix the batter until it forms a smooth and slightly runny batter.

Orange Muffins in a muffin tin ready to bake.

Pour the dough into a muffin tin lined with cups and bake them at 350 °F (180 °C) for 20 minutes.

Carine’s Baking Tips

Preheat and Prepare – Always preheat your oven to 350 °F (180 °C) and line your muffin pan well. Lightly oil the paper cases to prevent sticking and ensure even baking.
Fresh is Best – Use fresh oranges for both juice and zest. Fresh-squeezed juice and freshly grated zest provide a depth of citrus flavor that bottled alternatives simply can’t match.
Mix with Care – When combining wet and dry ingredients, gently fold in the self-rising flour to avoid overmixing, which can lead to dense muffins. A light hand preserves the desired airy texture.
Balance Your Sweetness – Taste your mixed wet ingredients before adding sugar. Depending on the natural sweetness of your oranges, you might even consider reducing the sugar to suit your palate.
Customize Your Crumb – For a flavor twist, add mix-ins like mini chocolate chips or sliced almonds, keeping in mind that these additions may slightly affect the moisture balance of the batter.
Don’t Skip the Zest – Even a small amount of orange zest can make a big difference in flavor intensity. If you’re not a fan of its slight tang, consider reducing rather than eliminating it to still enjoy a subtle citrus lift.
Cool Properly – Allow your muffins to cool completely on a rack. This resting time lets the crumb set perfectly and enhances the overall flavor and texture.

Flavor Variations

This recipe is the perfect base for many different flavors.

Orange Chocolate Chips Muffins – Add 1/2 cup of mini chocolate chips to the batter for an orange chocolate muffin flavor.
Orange Almond Muffins – Stir in an extra 1/3 cup of almond flour and 1/4 teaspoon of almond extract for an orange almond flavor. Add sliced almonds before baking to enhance the almond flour.
Glazed Orange Muffins – Make a batch of my vegan icing using orange juice instead of almond milk, and add a 1 teaspoon of orange zest. Drizzle on top of the cooled muffins for a boost of sweetness.

Did You Like This Recipe?

Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!

Orange Muffins

These Orange Muffins are easy citrus muffins made with minimal ingredients, no eggs, no dairy, and a delicious fluffy soft crumb packed with orange flavors.

No ratings yet

Print Review Save

Pin Save in Email

Prep Time: 10

Cook Time: 20

Total Time: 30

Course: Dessert

Cuisine: American

Servings: 12 muffins

Calories: 231.3 kcal

Author: Carine Claudepierre

Ingredients

US Customary – Metric

▢ 2 cups Self-Rising Flour - (note 1)
▢ ½ cup Light Olive Oil - (note 2)
▢ ½ cup Orange Juice - (note 3) about 2 large oranges
▢ ½ cup Dairy-Free Yogurt
▢ 1 cup Sugar - (note 4)
▢ 1 tablespoon Orange Zest - from the previous oranges used for orange juice
▢ 1 teaspoon Vanilla Extract

Instructions

Preheat the oven to 350 °F (180 °C). Line a 12-hole muffin pan with muffin paper cases. Lightly oil the paper cases with oil spray. Set aside.
Cut the oranges in half, squeeze their juice to get the amount needed. Remove any orange seeds from the juice if some dropped. Set aside.
Keep the orange skin to grate on a hand grater and get orange zest. Set aside.
In a mixing bowl, add orange juice, orange zest, olive oil, vanilla extract, and olive oil, and sugar. Whisk to combine.
Fold in self-rising flour and using a rubber spatula stir to incorporate and form a smooth muffin batter.
Divide the batter evenly into the 12 muffin holes.
Bake the muffins on the center rack of your oven for 22-25 minutes at 350 °F (180 °C) until a toothpick inserted in the center comes out clean and golden brown outside.
Let the muffins cool down completely on a cooling rack.

Notes

Note 1: 1 cup of self-rising flour is equivalent to 1 cup of all-purpose flour + 2 teaspoons of baking powder. I haven’t tested recipe hasn’t with all-purpose gluten-free flour and we can’t recommend on this option. The recipe will not work with almond flour, or oat flour.

Note 2: Any low flavor oil can be used.

Note 3: Any yogurt can be used, we bake with dairy-free coconut yogurt.

Note 4: Any granulated sweetener can be used like coconut sugar, demerara sugar, or brown sugar. You can decrease the sugar to 3/4 cup for a low-sugar option.

Note 5: Skip the orange zest if you don’t like its sour taste.

Storage: Store the muffins in an airtight container in the fridge for up to 4 days. Freeze in airtight Ziploc bags for up to 1 month, thaw at room temperature the day before.

Pin Recipe

Nutrition

Orange Muffins (No Eggs, No Dairy)