Description
Delight in these moist, flavorful Carrot Orange Muffins, infused with fresh orange zest and juice, warm spices, and a light vegan cream cheese glaze. Perfectly balanced with the natural sweetness of carrots and toasted coconut, these vegan muffins are a wholesome treat ideal for breakfast or an afternoon snack.
Ingredients
Scale
Wet Ingredients
- 180 ml soy milk
- 2 teaspoons apple cider vinegar
- 200 g brown sugar (or coconut sugar)
- 2 tablespoons orange zest (from 2 oranges, freshly zested)
- 60 ml orange juice (freshly juiced)
- 100 ml olive oil (or neutral oil such as rapeseed or sunflower oil)
- 80 g vegan Greek-style yogurt (or vegan sour cream or thick coconut yogurt)
- 1 tablespoon vanilla extract
Dry Ingredients
- 280 g all-purpose flour
- 3 teaspoons baking powder
- â…” teaspoon baking soda
- ¼ teaspoon sea salt
- 1 tablespoon ground cinnamon
- 1 ½ teaspoons ground ginger
- 1 teaspoon ground nutmeg
Additional Ingredients
- 240 g fresh carrots (finely grated)
- 80 g toasted shredded coconut
Glaze Ingredients
- 50 g vegan cream cheese (room temperature)
- 1 teaspoon orange juice (freshly squeezed)
- 120 g powdered sugar
Instructions
- Prepare the oven and muffin tray: Preheat your oven to fan-forced 190°C (375°F) or conventional 210°C (410°F). Line half the muffin tray cavities with liners, filling every second cavity to encourage high muffin tops. If baking in two batches, cool the tray between batches and rest the batter in the fridge for the second batch.
- Make vegan buttermilk: Combine the soy milk and apple cider vinegar in a jug, stir well, and let the mixture sit for 5 minutes until it thickens slightly.
- Infuse sugar with orange zest: Place the brown sugar and orange zest in a large mixing bowl, then rub the zest into the sugar with your fingertips to release the oils and aroma.
- Combine wet ingredients: Add the vegan buttermilk, freshly squeezed orange juice, olive oil, vegan Greek-style yogurt, and vanilla extract to the zested sugar. Whisk these together until smooth and well incorporated.
- Mix dry ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, sea salt, ground cinnamon, ground ginger, and ground nutmeg. Stir to mix thoroughly.
- Create the muffin batter: Add half of the dry ingredients to the wet mixture, folding gently until almost combined. Then fold in the remaining dry ingredients along with the grated carrots and toasted shredded coconut until no visible streaks of flour remain.
- Fill muffin liners: Use an ice cream scoop or large spoon to evenly distribute the batter into the prepared muffin liners.
- Bake the muffins: Bake initially at fan-forced 190°C (375°F) or conventional 210°C (410°F) for 5 minutes. Then reduce the oven temperature to fan-forced 170°C (340°F) or conventional 190°C (375°F) and bake for an additional 15 minutes.
- Check doneness and cool: Test the muffins with a toothpick or knife inserted in the center; it should come out mostly clean with a few crumbs. Allow muffins to cool in the pan for 5 minutes before transferring them carefully to a cooling rack to cool completely for about 30 minutes.
- Prepare the glaze: Whisk the vegan cream cheese and 1 teaspoon of orange juice until smooth. Gradually add the powdered sugar, whisking continuously until you achieve a smooth, pourable consistency. Adjust the sugar quantity if a thicker or thinner glaze is desired.
- Finish and store: Once muffins have cooled, drizzle or spread the glaze over the tops. Store glazed muffins in an airtight container at room temperature for up to 2 days, or unglazed muffins for up to 5 days. Refrigerate for up to a week and allow to come to room temperature before serving. Muffins can also be frozen and thawed for a couple of hours before eating.
Notes
- For best results, use fresh soy milk and organic apple cider vinegar to create the vegan buttermilk substitute.
- Use freshly zested orange zest and freshly squeezed orange juice for maximum orange flavor.
- To toast shredded coconut, spread it evenly on a baking tray and toast in the oven at 180°C (350°F) for about 5-7 minutes until golden, stirring halfway through.
- Allow the muffins to rest in the fridge if baking in two batches to ensure batter consistency.
- The glaze thickness can be customized by adjusting the powdered sugar quantity; more sugar creates a thicker glaze.
- If you prefer, neutral oils such as rapeseed or sunflower oil can substitute olive oil for a milder flavor.
- Muffins freeze well; thaw at room temperature before serving.
