Vegan Orange and Poppy Seed Muffins
Moist, fluffy and bursting with orange and poppy seeds in every bite! These vegan orange and poppy seed muffins make the perfect snack or breakfast when you are on-the-go!
Servings: 10 muffins
Equipment
- Mixing bowls
- muffin or cupcake pan
- muffin liners
Ingredients
Wet Ingredients
- ¾ cup almond milk or plant milk
- ½ cup vegan butter or margarine melted
- ¼ cup freshly squeezed orange juice about 1 large orange
- zest 1 orange
- 1 tsp white distilled vinegar
- 1 tsp vanilla extract
- ¼ tsp almond extract can omit
Dry Ingredients
- 2 ½ cups all purpose flour
- 1 cup organic cane sugar
- 2 ½ tsp baking powder
- ¾ tsp baking soda
- ½ tsp salt
- 2 tbsp poppy seeds
Instructions
- Combine the wet ingredients in a large mixing bowl. In another bowl, stir together the dry ingredients.
- Add the dry ingredients to the wet and use a rubber spatula to combine leaving small bits of flour streaks. Cover the bowl and let it sit at room temperature for 30 minutes.
- Preheat the oven to 425℉ and prep a standard muffin pan with 6 liners (every other cavity). Fill the liners to the top using a cookie scooper. Bake the muffins for 8 minutes and then without removing the muffins from the oven reduce the temperature to 350℉ and continue to bake the muffins for an additional 8-12 minutes and toothpick comes out clean when inserted into the center.
- Repeat with the remaining batter. *Make sure to increase the temperature back to 425℉ before adding the second batch into the oven.
- Let your muffins cool for 20 minutes before serving.
Notes
These muffins are best if stored at room temperature in an airtight container for up 3 days or placed in a freezer safe bag and frozen for up to 3 months.