Creamy Spinach Stuffed Portobello Mushrooms Recipe
Delight in these moist and flavorful Vegan Orange Poppy Seed Muffins, perfectly balanced with bright citrus zest and nutrient-rich poppy seeds. Made without eggs or dairy, these muffins use aquafaba as a plant-based binder, complemented by avocado oil and plant-based yogurt for a tender crumb. Ideal for breakfast or a healthy snack, these muffins bring a sweet and tangy twist with a crunchy pop from the poppy seeds, topped optionally with coarse sugar for added texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 9 jumbo muffins
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Wet Ingredients
- 3/4 cup cane sugar
- Zest of one medium orange
- 6 tbsp aquafaba (the liquid from a can of chickpeas)
- 1/4 cup orange juice (about 1/2 a medium orange juiced)
- 1/4 cup avocado oil
- 1/4 cup plain unsweetened plant-based yogurt
- 1/4 cup unsweetened soy milk or oat milk
- 2 tbsp plant-based butter, melted
- 2 tsp vanilla extract
Dry Ingredients
- 2 1/4 cup (295 g) all-purpose flour (spoon and leveled if using measuring cups)
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 3 tbsp poppy seeds
Optional Topping
- Coarse sugar (such as Sugar in the Raw) to sprinkle on top
Instructions
- Preheat and zest sugar: Preheat your oven to 425°F. In a large mixing bowl, combine the cane sugar and orange zest. Rub the zest into the sugar with your hands for about a minute to release the orange oils, enhancing the flavor.
- Mix wet ingredients: Add the aquafaba to the sugar mixture and whisk until you see foam forming around the edges. Stir in the orange juice, avocado oil, plant-based yogurt, soy or oat milk, melted plant-based butter, and vanilla extract. Continue stirring until the mixture is smooth and evenly combined.
- Add leavening and salt: Stir in the baking powder, baking soda, and kosher salt until they are fully integrated into the wet mixture.
- Incorporate dry ingredients: Gently fold in the flour and poppy seeds using a spatula. Mix just until combined to avoid overmixing, which can make muffins tough.
- Rest the batter: Allow the batter to rest for 15 minutes so it can hydrate and thicken. Meanwhile, prepare two jumbo muffin tins by greasing them or lining with paper liners.
- Fill and start baking: Spoon the batter into the muffin tins, filling each about 3/4 full. Sprinkle the tops with coarse sugar if using. Place the muffins in the oven and bake for 5 minutes at 425°F.
- Adjust temperature and continue baking: Without opening the oven door, reduce the temperature to 350°F. Bake the muffins for an additional 17-20 minutes, or until the tops turn golden and a toothpick inserted into the center comes out clean.
- Cool and serve: Remove the muffins from the oven and let them cool in the tins for around 15 minutes before transferring to a wire rack or serving. Enjoy warm or at room temperature.
Notes
- Do not overmix the batter to keep muffins tender and light.
- Resting the batter helps achieve better texture by allowing the flour to fully hydrate.
- Using aquafaba is a great vegan substitute for eggs that adds moisture and helps bind the ingredients.
- Optional coarse sugar topping adds a lovely crunchy texture and subtle extra sweetness.
- You can substitute plant-based milk with your favorite variety like almond, cashew, or rice milk.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
