Every time I make muffins I ask myself why I don’t bake them more often. My son thinks they are cupcakes because I line the tins with paper cups. I tell him, “They’re muffins.” He tells me, “They have that paper thing around them like a cupcake. I peel them and eat them. They are cupcakes.” He has a good point.
I’ve been having fun this past year dabbling with some vegan baking recipes. I thought this would be the perfect recipe to veganize. You just sub out the butter with oil and the eggs with applesauce. The result is a very moist and wonderful muffin. I adore streusel topped any thing and thought it would be ideal for this lovely muffin that has orange marmalade folded into it.
The smell of cinnamon wafting through the house was heavenly. The only problem with muffins is that they’re small which means you’re more inclined to eat more than one!
Vegan Orange Marmalade Muffins
adapted from: The Ultimate Muffin Book
yield: about 18 muffins
2 cups all-purpose flour
1/2 cup whole wheat flour
1 Tbsp. baking powder
1/2 teaspoon salt
1 tsp. cinnamon
1 cup almond milk (or your favorite milk dairy or non-dairy)
1 tsp. apple cider vinegar
1/2 cup applesauce (unsweetened)
1/2 cup canola oil
3/4 cup sugar
1/2 cup orange marmalade
1 teaspoon grated lemon zest
1 tsp. vanilla
3 tablespoons Cointreau (or orange juice)
5 tablespoons brown sugar
4 tablespoons all-purpose flour
1 teaspoon ground cinnamon
2 tablespoon cold margarine (I use Earth Balance)
Set the pan on a wire rack to cool for 10 minutes. Enjoy!