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    Home » Meals » Breakfast

    August 27, 2012 Baking

    Vegan Orange Marmalade Muffins

    Jump to Recipe - Print Recipe

    Sweet little Vegan Orange Marmalade Muffins may be one of the most ideal breakfast ideas. You can fill them or top them however you like. They are also a fun after school snack for the kids.

    overhead image of vegan marmalade muffins
    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.

    Vegan Orange Marmalade Muffins

    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. We also just love these Cinnamon Sugar Donut Muffins (not vegan)and these Banana Mango Flaxseed Muffins (vegan!).

    overhead image of muffin on white plate

    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.

    overhead image of muffin on white plate

    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!

    overhead image of muffins in baking pan

     

    How to make Vegan Orange Marmalade Muffins

    *printable recipe follows below

    Sweet little Vegan Orange Marmalade Muffins may be one of the most ideal breakfast ideas. You can fill them or top them however you like. They are also a fun after school snack for the kids.
    adapted from: The Ultimate Muffin Book
    yield: about 18 muffins
     
    Ingredients:
    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)

    Streusel Topping:
    5 tablespoons brown sugar
    4 tablespoons all-purpose flour
    1 teaspoon ground cinnamon
    2 tablespoon cold margarine (I use Earth Balance)

    Directions:

    Add the vinegar to the almond milk and set aside to curdle (you’re making buttermilk).
    Position the rack in the center of the oven and preheat the oven to 350°F. Spray the muffin tins with nonstick baking spray or line with paper muffin cups.
    In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, cinnamon, salt; set aside.
    overhead image of eggs in batter and flour
    In another bowl, place the buttermilk, applesauce, canola oil, sugar, marmalade, lemon zest, vanilla, and orange juice (or orange liqueur if not making for kids). Whisk together until combined.
    Gently fold the wet ingredients into the dry ingredients. Scrape down the sides of the bowl as folding to combine the ingredients; make sure to not over mix.
    overhead image of batter in mixing bowl
    In a small bowl, mix together the streusel topping; set aside.
    overhead image of butter and flour in mixing bowl
    Fill the prepared tins three-quarters full. Sprinkle the streusel topping on top of each muffin.  Bake for 17-20 minutes, or until a toothpick inserted into the center of one muffin comes out with a crumb or two attached.
    Set the pan on a wire rack to cool for 10 minutes. Enjoy!
    Happy Monday!
    xo
    Lora
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    Vegan Orange Marmalade Muffins

    Sweet little Vegan Orange Marmalade Muffins may be one of the most ideal breakfast ideas. You can fill them or top them however you like. They are also a fun after school snack for the kids.
    Prep Time10 mins
    Cook Time20 mins
    Course: Breakfast
    Cuisine: American
    Keyword: muffins, vegan
    Servings: 18 muffins
    Author: Lora

    Ingredients

    • 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 orange juice
    • STREUSEL TOPPING
    • 5 tablespoons brown sugar
    • 4 tablespoons all-purpose flour
    • 1 teaspoon ground cinnamon
    • 2 tablespoon cold margarine I use Earth Balance

    Instructions

    • Add the vinegar to the almond milk and set aside to curdle (you’re making buttermilk).
    • Position the rack in the center of the oven and preheat the oven to 350°F. Spray the muffin tins with nonstick baking spray or line with paper muffin cups.
    • In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, cinnamon, salt; set aside.
    • In another bowl, place the buttermilk, applesauce, canola oil, sugar, marmalade, lemon zest, vanilla, and Cointreau. Whisk together until combined.
    • Gently fold the wet ingredients into the dry ingredients. Scrape down the sides of the bowl as folding to combine the ingredients; make sure to not over mix.
    • In a small bowl, mix together the streusel topping; set aside.
    • Fill the prepared tins three-quarters full. Sprinkle the streusel topping on top of each muffin.  Bake for 17-20 minutes, or until a toothpick inserted into the center of one muffin comes out with a crumb or two attached.
    • Set the pan on a wire rack to cool for 10 minutes.
    Tried this recipe?Mention @savoringitaly or tag #savoringitaly!

     

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    Reader Interactions

    Comments

    1. Baker Street says

      August 27, 2012 at 1:25 pm

      Oh YAY! So glad you could bake with us this week and your post made it despite the storm! Like the idea of doing a vegan version and the streusel on top is just perfect!

      Reply
    2. Asmita says

      August 27, 2012 at 2:07 pm

      Yummy! These muffins look delicious!

      Reply
    3. Helene Dsouza says

      August 27, 2012 at 2:48 pm

      maybe some 30 years back they called cup cakes muffins. you son is cute. Apple sauce instead of eggs? that's new to me. I never thought of trying out vegan stuff, I always had the impression the flavors are jeopardized...

      Looking at your muffins though, I feel like digging in, no matter if vegan or not. ^.^

      Reply
      • Savoring Italy says

        August 27, 2012 at 3:29 pm

        So he's not so wrong;)The flavor isn't compromised at all. I was always worried not about flavor, but about consistency. I can say that all the vegan recipes I've baked have been very moist (and also full of flavor:). Thank you, Helene!

    4. Kristina @ spabettie says

      August 27, 2012 at 3:45 pm

      I love these - I can almost smell them now! isn't it fun to get a fluffy moist cake with a vegan recipe? thanks for sharing, we love muffins here, bookmarked!

      Reply
    5. Paula-bellalimento says

      August 27, 2012 at 3:56 pm

      These would be so great with my cup of espresso right now!

      Reply
    6. Jennie @themessybakerblog says

      August 27, 2012 at 4:46 pm

      I love that you veganized this recipe. They look amazing, especially with that delicious streusel topping. Happy #MuffinMonday!

      Reply
    7. The KitchenMaid says

      August 27, 2012 at 6:36 pm

      It's not Monday here anymore, but I could certainly use one of these. Just a question - when I sub out oil or butter for a vege or apple puree (like the applesauce), the resulting product is often a bit tough (because fat is needed to tame the gluten, or something like that). Any ideas? Is it a matter of getting the balance right?

      Reply
    8. Kate@Diethood says

      August 27, 2012 at 6:39 pm

      YUMMO! I want to bite off the streusel topping first, then I'll finish off the rest... 🙂

      Reply
    9. Laura (Tutti Dolci) says

      August 27, 2012 at 7:43 pm

      I love all muffins and the orange marmalade is just perfect here! 🙂

      Reply
    10. Lizzy Do says

      August 27, 2012 at 9:05 pm

      You are one busy baker! These muffins look fantastic...a little streusel is always welcome 🙂

      Reply
    11. Marina@Picnic at Marina says

      August 27, 2012 at 9:45 pm

      I didn't know it's muffin Monday, I would bake some too. Oh well, I will enjoy looking at your's 🙂

      Reply
    12. Lisa says

      August 27, 2012 at 10:45 pm

      I need to bake something vegan for once in my life - on purpose! These look marvelous, Lora! I'd love to try them with raspberry jam!

      Reply
    13. Shulie says

      August 28, 2012 at 12:04 am

      Pretty incredible the height you achieved for a vegan muffin. I used to bake muffins more often when S was home but now seldom. Ooh & is Earth Balance margarine better? I didn't know. Many recipes growing up used margarine so good to know!!:)

      Reply
    14. Jen @ Savory Simple says

      August 28, 2012 at 12:42 am

      These sounds so flavorful! I love well made vegan baked goods and these turned out beautifully!

      Reply
    15. Anonymous says

      August 28, 2012 at 2:06 am

      omggg! Wow! That looks delicious!! I can't believe it's vegan!! And I love that you used Applesauce too!! It's my new favourite ingredient!

      Reply
    16. Vicki @ WITK says

      August 28, 2012 at 2:43 am

      I haven't made muffins in forever! These look like they would be great anytime of the day.

      Reply
    17. Swathi Iyer says

      August 28, 2012 at 3:09 am

      Looks delicious love this vegan marmalade muffins.

      Reply
    18. Jamie says

      August 28, 2012 at 6:48 am

      Delicious! You are right, we don't make muffins often enough - they really are the best breakfast and snack - and I am partial to anything citrussy and anything with streusel. I love these!

      Reply
    19. Munatycooking says

      August 28, 2012 at 7:03 am

      No way! I can't believe it's vegan 🙂 The muffins look delicious and moist. You've done a great job.

      Reply
    20. Rachel @ My Naturally Frugal Family says

      August 28, 2012 at 3:14 pm

      What a perfect and delicious looking muffin 🙂

      Happy Tuesday!

      Reply
    21. Maureen | Orgasmic Chef says

      August 29, 2012 at 1:19 am

      Lora, these photos make me so hungry for muffins! They look so good.

      Reply
    22. Pacheco Patty says

      August 29, 2012 at 2:38 am

      Your muffins look great, I'm curious if you miss the egg? Doesn't look like from your photos;-)

      Reply
    23. Stacy says

      August 29, 2012 at 6:28 am

      I love the word veganize! I am often vegetarianizing recipes for my two daughters but never thought about what to call it. 🙂 These looks great and apple sauce is the perfect substitute for oil. I have also used mashed pumpkin to replace some or all of the butter with success.

      Reply
    24. SweetSugarBelle says

      August 29, 2012 at 1:01 pm

      These are beautiful, Lora! What I wouldn't give to have one now!

      Reply
    25. Erin @ Dinners, Dishes and Desserts says

      August 29, 2012 at 1:32 pm

      I love muffins, this flavor sounds incredible! I never thought about subbing applesauce being a vegan alternative - I always just do it to cut calories and fat 🙂

      Reply
    26. Erin @ Dinners, Dishes and Desserts says

      August 29, 2012 at 1:33 pm

      I love muffins, and this sounds like a wonderful flavor. I never thought about applesauce being a vegan alternative, I always do it to save calories and fat 🙂

      Reply
    27. www.you-made-that.com says

      August 29, 2012 at 3:03 pm

      Very nice recipe they look so good. Your son does have a pretty good argument there 🙂

      Reply
    28. Roxana | Roxana's Home Baking says

      August 29, 2012 at 7:05 pm

      These muffins are so beautiful Lora! I'd love to eat muffins for breakfast if someone wakes up way earlier to bake them for me

      Reply
    29. Lisa {Authentic Suburban Gourmet } says

      August 29, 2012 at 11:12 pm

      What lovely muffins! With all of those wonderful ingredients who would ever know it is vegan. Nicely done!!!

      Reply
    30. Jen Laceda | Tartine and Apron Strings says

      August 30, 2012 at 5:04 pm

      I don't know why I don't bake muffins more often as well! Oh yeah, I'm always pressed for time! Hahaha! Sometimes, it's just easier to peel a banana for breakfast! LOL! My 3 kids will really appreciate me more, though, if I made them these muffins! And I bet they wouldn't even know that they're vegan! Definitely pinning this recipe for future breakfasts...

      Reply

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    lora and gabby

    Welcome to our Italian kitchen! We are Lora and Gabriella, the mother-daughter team behind Savoring Italy. With more than 30+ years of experience in the kitchen, Lora has had a great advantage – receiving guidance from both her husband who is an executive chef/restaurant owner and her mother who is a renowned private chef. 

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