These eggless whole wheat orange muffins are packed with the goodness of whole wheat and the refreshing flavour of fresh orange juice. In a nutshell, it is a perfect guilt-free indulgence that you can enjoy anytime.
We have not used maida (all-purpose flour) for these orange muffins. These muffins are –
- prepared using 100% whole wheat flour
- eggless
- soft and moist
Video Recipe – Eggless Whole Wheat Orange Muffins
How to make Whole Wheat Orange Muffins | Step-by-Step Recipe
We have used fresh orange juice for the recipe. Squeeze out the juice from oranges and set aside.
Take sugar in a mixer jar and blend till powdered. Take powdered sugar in a mixing bowl. Add curd and oil. Whisk well with a hand whisk till it combines well.
Now sift and add dry ingredients – wheat flour, corn starch, milk powder, baking powder, and baking soda. Mix gently using a spatula.
Now, gradually add orange juice and keep mixing. We have used a total of ¾ cup of fresh orange juice in the recipe. Do not add the whole quantity of juice at once. The quantity of juice will vary as per the quality of the flour.
The consistency of the batter should be such that it should easily drop from the spatula. You can adjust the quantity of liquid at this stage.
Line a muffin tray with paper muffin liners. Pour the batter into them. Make sure you do not fill them entirely. Just pour the batter till they are filled 3/4th.
Bake at 180 degrees Celsius for about 20-22 minutes. Be alert and check after 20 minutes. Baking time will vary for every convection/oven.
Remove from the oven. Transfer the muffins to a wire rack and let them cool.
Pro Tips
- Do not add the whole quantity of juice at once. The amount of juice will vary as per the quality of the flour. If you are using all-purpose flour (maida), then use about ½ cup juice
- Baking time depends on your convection. We suggest you remain alert after 20 minutes. You may bake for a few more minutes if the muffins are not ready
- All the ingredients for the muffin batter should be at room temperature
- If you use maida, the quantity of liquid required in the recipe will be less
- You may even add chopped chocolate pieces or chocolate chips
- Quantity of Sugar
- The quantity of sugar in the recipe will vary depending on the taste of the oranges. If oranges are sweet, then the sugar quantity will be reduced
- If you use store-bought orange juice containing sugar, the sugar in this recipe will be reduced to just 1-2 tablespoons. Taste the batter and then add the sugar accordingly
Storage
- Once the muffins are cooled completely, store these muffins in an air-tight container lined with kitchen cloth/paper towel
- We recommend transferring the container to the refrigerator the same day you bake them. You can keep this in the fridge for another 3-4 days
- Do not keep the muffins for a long time since they contain fresh orange juice
- If you use tetra-pack orange juice, its shelf life may increase by 1-2 days
Serving Suggestions
- Serve plain – at room temperature or warm (micro for 10-20 seconds)
- Serve with a scoop of vanilla, chocolate or orange ice cream.
- Drizzle chocolate or caramel sauce over the muffins and serve.
More Muffins Recipes
Eggless Whole Wheat Chocolate Chip Muffins
Recipe Card
Eggless Whole Wheat Orange Muffins
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Ingredients (1 cup = 240 ml)
Dry Ingredients
- 1 cup whole wheat flour/gehun ka atta
- 1 tablespoon corn flour/corn starch
- 1 tablespoon milk powder
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
Wet Ingredients
- ¼ cup oil
- ¼ cup curd/dahi
- 1/3 cup sugar refer notes
- ¾ cup orange juice
Instructions
- We have used fresh orange juice for the recipe. Squeeze out the juice from oranges and set aside.
- Take sugar in a mixer jar and blend till powdered. Take powdered sugar in a mixing bowl. Add curd and oil. Whisk well with a hand whisk till it combines well.
- Now sift and add dry ingredients – wheat flour, corn starch, milk powder, baking powder, and baking soda. Mix gently using a spatula.
- Now, gradually add orange juice and keep mixing. We have used a total of ¾ cup of fresh orange juice in the recipe. Do not add the whole quantity of juice at once. The quantity of juice will vary as per the quality of the flour.
- The consistency of the batter should be such that it should easily drop from the spatula. You can adjust the quantity of liquid at this stage.
- Line a muffin tray with paper muffin liners.
- Pour the batter into them. Make sure you do not fill them entirely. Just pour the batter till they are filled 3/4th.
- Bake at 180 degrees Celsius for about 20-22 minutes. Be alert and check after 20 minutes. Baking time will vary for every convection/oven.
- Remove from the oven. Transfer the muffins to a wire rack and let them cool.
Video
Notes
- Do not add the whole quantity of juice at once. The amount of juice will vary as per the quality of the flour. If you are using all-purpose flour (maida), then use about ½ cup juice.
- Baking time depends on your convection. We suggest you remain alert after 20 minutes. You may bake for a few more minutes if the muffins are not ready.
- All the ingredients for the muffin batter should be at room temperature.
- If you use maida, the quantity of liquid required in the recipe will be less.
- You may even add chopped chocolate pieces or chocolate chips
- The quantity of sugar in the recipe will vary depending on the taste of the oranges. If oranges are sweet, then the sugar quantity will be reduced.
- If you use store-bought orange juice containing sugar, the sugar in this recipe will be reduced to just 1-2 tablespoons. Taste the batter and then add the sugar accordingly.
These look amazing! My kids will love them!
Thank you 🙂 Glad you liked the recipe
Looks amazing, thanks for sharing.
Thank you 🙂
I love muffins. I’ve never had orange muffins but these look delicious and easy to make. I will definitely be giving these a try.
Thank you for appreciating 🙂 Do give it a try, I am sure you will love it 🙂