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Delicious fresh spring vegan orange muffins

The most delicious orange muffins are perfect as a snack or serving for events or afternoon tea.

In our beautiful home in Turkey, our garden overflows with both oranges and lemons for many months of the year. No matter how much freshly squeezed orange juice I drink every day, there are endless oranges. I have therefore started to develop more recipes where especially oranges are included! I'm pretty excited about this fluffy orange muffin recipe that I've been looking forward to sharing with you!

Vegan orange muffins


This recipe makes 12 muffins

275g wheat flour

200g of sugar

¾ teaspoon salt

1 teaspoon baking powder

1 tsp baking soda

1 teaspoon vanilla sugar

2-3 blended clementines or oranges (must yield 225g). Remember to remove the cores. Otherwise, the muffins will taste bitter.

1,5 dl orange juice (freshly squeezed or store-bought)

75g olive oil (sunflower can also be used)

Extra sugar to decorate the top with


Mix all the dry ingredients together: flour, sugar, baking powder, baking soda, vanilla sugar.

Blend the clementines or oranges. Prepare the orange juice.

Add to the dry ingredients clementine puree, orange juice and oil

Mix until the ingredients are combined, but be careful not to overmix. Add the mixture to your muffin tins. Fill 3/4 so it doesn't overflow.

Bake the muffins at 200C for 15-18. You can check if they are ready by inserting a toothpick and see if the dough still sticks.

Serve with cup of hot herbal tea.


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