What's the secret for moist muffins?

Yogurt! I love adding full-fat Greek yogurt to the batter, it makes them extra moist and soft.

Can I make them vegan?

You can easily make them dairy-free by using vegan yogurt like a good thick coconut yogurt and dairy-free milk (I like almond milk or cashew milk). I haven't tried replacing the eggs with any vegan alternatives, though, so I can't guarantee results. If you try it, I'd love to hear how it went in the comments below! Flax "egg" would be my first choice for a substitute to try.

Can I use different berries?

Yes! Frozen or fresh blueberries or blackberries would be delicious with the orange juice and zest! Use one or a mix of all of them! You could also use strawberries, you'll just have to dice them. I recommend only using fresh strawberries, not frozen.

Orange Raspberry Muffins

Name: Orange Raspberry Muffins
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 ½ cup all-purpose flour (I used Bob's Red Mill 1:1 gluten-free flour); 2 tsp baking powder; ½ tsp baking soda; 1 tsp ground cinnamon; 2 large eggs; ¾ cup cane sugar; ½ tsp fine sea salt; ¾ cup Greek yogurt (or dairy-free yogurt); ½ cup milk (I used cashew milk); ½ cup neutral cooking oil (I use avocado oil); 2 tsp vanilla extract; 2 tbsp orange zest; ½ cup freshly squeezed orange juice (approx. 2 oranges); 2 cups raspberries (fresh or frozen)*; 1 tbsp tapioca starch (or cornstarch); 2-3 tbsp turbinado sugar (optional)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Orange Raspberry Muffins

Recipe by Veronika Sykorova

These Orange Raspberry Muffins are light, fluffy, easy to make, and freezer-friendly! You can enjoy them for breakfast, as a snack, or even for dessert! They're perfect for school or work lunches and road trips.

Total Time40 minutes
Yield12 muffins 1x
DietVegetarian

Ingredients

Units Scale

2 1/2 cup all-purpose flour (I used Bob's Red Mill 1:1 gluten-free flour)
2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
2 large eggs
3/4 cup cane sugar
1/2 tsp fine sea salt
3/4 cup Greek yogurt (or dairy-free yogurt)
1/2 cup milk (I used cashew milk)
1/2 cup neutral cooking oil (I use avocado oil)
2 tsp vanilla extract
2 tbsp orange zest
1/2 cup freshly squeezed orange juice (approx. 2 oranges)
2 cups raspberries (fresh or frozen)*
1 tbsp tapioca starch (or cornstarch)
2-3 tbsp turbinado sugar (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350F and line a 12-muffin pan with paper muffin liners. Set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, and cinnamon. Set aside.
Into a large bowl, add eggs, cane sugar, fine sea salt, Greek yogurt, milk, cooking oil, vanilla extract, orange zest, and orange juice.
Whisk everything together until well mixed.
Fold in the dry ingredients until just combined. The batter will be fairly thick.
Toss your raspberries with tapioca starch in a separate bowl and fold them into the batter using a rubber spatula.
Scoop the batter into your prepared muffin pan, filling each muffin to the top.
Sprinkle the muffins with turbinado sugar (optional).
Bake the muffins in the preheated oven for 25-30 minutes. They’re done when a toothpick inserted in the middle comes out clean, and they’re golden on top.
Let them cool in the muffin pan for 5 minutes and transfer them to a cooling rack to finish cooling. Enjoy!

Equipment

muffin pan

Buy Now →

Notes

Raspberries: These muffins can be made with both fresh and frozen raspberries but I recommend frozen for a brighter color, especially if you’re making these off-season. Frozen raspberries also tend to be smaller and spread better throughout the batter. Do not defrost your raspberries before adding them to the batter.

Storing: Always make sure the muffins are completely cool before you close them in a container so they don’t mold. Store the muffins in an airtight container in the fridge for up to a week, at room temperature for 1-2 days, or in a freezer-safe container in the freezer for 3-4 months.

Reheating: I recommend warming up the muffins from the fridge in the oven at 300F for 5-10 minutes to soften them up. Defrost the muffins in the fridge overnight before warming them up for the best results.

Prep Time: 10 mins
Cook Time: 30 mins
Category: Dessert
Method: Oven
Cuisine: American

Would you like to save this recipe?

We'll email this post to you, so you can come back to it later!

Find it online: https://thehealthfulideas.com/orange-raspberry-muffins/