Orange muffins made with orange juice, orange zest, whole wheat flour and without eggs. These muffins have a moist and light crumb.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Total time: 40 minutes
  • Yield: 8 · 8 orange muffins
  • Category: Desserts
  • Cuisine: American, World

Ingredients

  • 1 cup whole wheat flour (- 120 grams)
  • ½ cup raw sugar (- 100 grams, you can add regular sugar, coconut sugar, palm sugar or powdered jaggery)
  • 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 (- any neutral flavored oil)
  • 2 teaspoons Orange Juice
  • 3 tablespoons cocoa powder
  • 2 to 2.5 tablespoons sugar (or add as required)
  • ½ tablespoon oil (- any neutral flavored oil)
  • 2 to 2.5 tablespoons water (or add as required)

Method

Making orange muffins batter

  1. First seive whole wheat flour, corn starch, baking soda, 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 set 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.
  5. In another bowl, take sugar and oil. Simply mix and set aside.
  6. 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 through a fine seive. From 3 oranges, I got 1 cup orange juice.
  7. Add 1 cup orange juice to the sugar + oil mixture.
  8. Stir briskly and very well till the sugar dissolves and the mixture looks even.
  9. Add this orange juice mixture to the sieved dry flour mixture. Also add the orange zest.
  10. With a wired whisk, stir the mixture to a smooth batter with light pressure from hands. Don't over mix.

Baking orange muffins

  1. Spoon the batter in the muffin liners till it reaches ¾ part of the liners. Gently shake the pan to release any extra air bubbles.
  2. 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 bamboo skewer inserted in the muffins comes out clean.
  3. Baking time varies with the type and size of oven, so keep this in mind.
  4. Place the muffin tray on a wired rack for about 10 minutes. Later remove the muffins from the pan.
  5. 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

  1. Take cocoa powder in a small pan or sauce pan.
  2. Add orange juice, sugar, oil and water.
  3. Mix everything and keep the pan on a low heat on the stovetop.
  4. Stir till the mixture thickens a bit. The sugar should also dissolve completely.
  5. When the glaze is still warm, spread it on the 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.
  6. Serve eggless orange muffins as a sweet snack or as a dessert.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.