Eggless Orange Olive Oil Muffins Recipe | Vegan Orange Muffins | Fresh Orange Muffins

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Serves: 18

Whole wheat flour – 1 1/2cup (180g)(you can substitute this with all-purpose)
sugar – 3/4 cup (200g)
Semolina / Suji – 1/3 cup (optional, you can substitute this with all-purpose)
salt – 1/2 tsp
Baking powder – 1 tsp
Baking soda – 1/2 tsp
Buttermilk – 1/2 cup (200ml)
Fresh orange juice – 1 cup (200ml)
Orange zest – 1 tbsp
Orange, thinly sliced and quartered, for garnish – 1
Extra-virgin olive oil – 1/2 cup (118ml)
Almond slices for garnish

Preheat the oven to 350°F/175°C.
Line or grease muffin tins and set aside.
In a large mixing bowl, whisk together the wheat flour, salt, baking powder, baking soda, and semolina.
Keep it aside.
In a separate bowl/jug, lightly beat the juice, buttermilk, olive oil, sugar, and zest and whisk well to combine.
Pour the wet ingredients into the dry and mix well until combined.
Pour batter into paper-lined muffin cups, filling each cup about ¾ full.
Top with almond and orange slices.
Bake in preheated oven at 350°F/175°C for about 20-25 minutes.
Do a toothpick test; if the toothpick inserted into the center of a muffin comes out clean they are ready.
Let them cool slightly in muffin tray for few minutes.
Then transfer them to a wire rack and let them cool slightly before serving.

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