{"id":6429,"date":"2019-02-27T16:20:05","date_gmt":"2019-02-27T10:50:05","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=6429"},"modified":"2026-02-27T16:22:42","modified_gmt":"2026-02-27T10:52:42","slug":"orange-muffins","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/orange-muffins\/","title":{"rendered":"Orange Muffins"},"content":{"rendered":"\n

Bright, citrusy, and so moist, these orange muffins<\/strong> are full of fresh orange zest, orange juice, candied oranges, and delicious dark chocolate! Perfect with morning coffee or as an afternoon pick-me-up, the eggless muffins come together in about 30 minutes with simple ingredients.<\/p>\n\n\n\n

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Made with wholewheat flour, these easy orange muffins are soft, fluffy, and so wholesome. And the combination of orange and chocolate? Chef's kiss. The slight bitterness against the bright citrus is so addictive! <\/p>\n\n\n\n

If you love baking with oranges as much as I do, you\u2019ll also enjoy my orange upside-down cake<\/a>, orange Basque cheesecake<\/a>, and orange brioche rolls<\/a>.<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

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Why You\u2019ll Love This Recipe<\/h2>\n\n\n\n

\u2728 Simple to make, the recipe is eggless, and the muffins turn out soft and moist. Thanks to the combination of orange juice and oil, these vegan muffins remain tender for days.<\/p>\n\n\n\n

\u2728 You\u2019ll also love how adaptable these orange and dark chocolate muffins are. I\u2019ve made them with a mix of whole-wheat and quinoa flours, with all-purpose flour\u2026 all variations are just delightful!<\/p>\n\n\n\n

\u2728 This orange muffin recipe also hits the balance of wholesome and \u201cdefinitely a treat.\" The mix of zest, juice, and chewy bits of candied orange gives it maximum flavor.<\/p>\n<\/div><\/div>\n\n\n\n

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Orange Chocolate Muffins Ingredients<\/h2>\n\n\n\n
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Flour<\/strong>: I use whole wheat flour. It gives the muffins structure and a slightly nutty flavor. You can swap with all-purpose flour. To make gluten-free orange muffins, use your preferred gluten-free flour.<\/p>\n\n\n\n

Fresh Oranges<\/strong>: You\u2019ll need the zest and the juice for that lovely citrusy flavor!<\/p>\n\n\n\n

Sugar<\/strong>: Regular granulated sugar works well. But feel free to swap with raw sugar or cane sugar.<\/p>\n\n\n\n

Coconut oil:<\/strong> I prefer oil over melted butter here because it keeps the muffins moist and soft.<\/p>\n\n\n\n

Flax egg<\/strong>: Mix 1 tablespoon flaxseed powder with 3 tablespoons water. Let it sit for 5 minutes until gelatinous.<\/p>\n\n\n\n

Milk<\/strong>: You can use any milk (dairy, oat milk<\/a>, or cashew milk<\/a>). I used homemade almond milk<\/a> for this recipe.<\/p>\n\n\n\n

Chocolate<\/strong>: I prefer dark chocolate chips - 55% or 70%. These are what make orange chocolate chip muffins completely irresistible!<\/p>\n\n\n\n

Candied oranges<\/strong> are totally optional but highly recommended. I love using my homemade candied orange slices<\/a> chopped into small bits. They add a chewy texture and so much flavor. You can, of course, just buy them off the shelf.<\/p>\n\n\n\n

Walnuts<\/strong>: Chopped small for a little nutty crunch. This is also optional, but I love the texture it adds. You can add cashews, hazelnuts, almonds, or even pecans.<\/p>\n\n\n\n

Please see the recipe card below for full information about the ingredients and quantities.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

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Variations<\/h2>\n\n\n\n

These orange and chocolate chip muffins are endlessly customizable. <\/p>\n\n\n\n