Sweet, zesty vegan orange muffins topped with crunchy sesame seeds are a delicious, make-ahead vegan breakfast with an incredible flavor!
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If you've never had orange paired with sesame before, prepare for a treat! Sweet orange and earthy sesame are incredibly delicious together, and they make these orange sesame muffins super addictive.
I'm even adding a touch of toasted sesame oil to the muffin batter to up the sesame flavor in these incredible muffins.
If sesame isn't your thing, no worries! You can use poppyseeds instead and replace the sesame oil with a neutral oil to make orange poppyseed muffins.
Ingredients and substitutions
- white wheat flour - This is a whole grain flour that's different from all-purpose flour. It has a light flavor, and you can use all-purpose flour to replace it 1:1 in this recipe.
- baking powder, baking soda, and salt - To condition the batter.
- sesame seeds - To add to the batter and as a topping. You can use poppyseeds instead, if you want, to make orange poppyseed muffins! If you do that, use more oil instead of sesame oil and omit the topping.
- soy milk - Feel free to use your favorite, creamy non-dairy milk.
- sugar - For sweetness.
- oil - This recipe uses a mix of regular oil and toasted sesame oil to give these vegan orange muffins an incredible flavor!
- orange juice and zest - Gives the batter an amazing orange flavor.
- vanilla extract - I love how this plays with the orange and sesame flavors in this recipe!
How to make vegan orange muffins
Preheat the oven to 375° F. Line your muffin pan.
In a large bowl, mix together the dry ingredients until they're well incorporated. Make a well in the center of the dry ingredients, and add the wet ingredients to the dry. Mix well until you have a smooth batter.
Use a spoon or ice cream scoop to fill the cups of the muffin pan until they're approximately ¾ full, then sprinkle about ¼ teaspoon of sesame seeds on top of each muffin. Pat them down gently into the batter, so they'll stick.
Bake for 18 to 22 minutes, or until a toothpick inserted into the center of the muffin comes out clean. Let the muffins cool completely in the pan before serving.
Storage directions
These muffins will keep for two to three days on the kitchen counter or up to a week in the refrigerator.
Frequently asked questions
Vegan muffins are made from ingredients similar to non-vegan muffins. Instead of egg, you'll use an egg replacer. This recipe uses baking powder and baking soda to create fluffy muffins with no egg needed.
If you don't like sesame seeds, you can simply omit them. Or, you can use poppyseeds to make orange poppyseed muffins. Either way, replace the sesame oil with more regular oil
More vegan muffins
📖 Recipe
Vegan Orange Muffins
Ingredients
Dry ingredients
- 2 cups white wheat flour - or use all-purpose flour
- 2 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoons sesame seeds
Wet ingredients
- 1 cup soy milk
- ⅔ cup organic sugar
- 4 tablespoons oil - 1 to 2 tablespoons toasted sesame oil and the rest neutral oil
- 2 tablespoons orange zest
- ¼ cup orange juice
- 1 teaspoon vanilla extract
For topping
- 1 tablespoon sesame seeds - divided
Instructions
- Preheat the oven to 375° F. Line your muffin pan.
- In a large bowl, mix together the dry ingredients until they're well incorporated. Make a well in the center of the dry ingredients, and add the wet ingredients to the dry. Mix well until you have a smooth batter.
- Use a spoon or ice cream scoop to fill the cups of the muffin pan until they're approximately ¾ full, then sprinkle about ¼ teaspoon of sesame seeds on top of each muffin. Pat them down gently into the batter, so they'll stick.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center of the muffin comes out clean. Let the muffins cool completely in the pan before serving.
Got a question? Tried this recipe? Leave a reply!