Vegan Orange Marmalade Muffins-#MuffinMonday

by cakeduchess on August 27, 2012 · 31 comments

Sweet little 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.

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!

This is my first time participating in the delicious Muffin Monday. Muffin Monday is an initiative put together by my friend An at Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

Vegan Orange Marmalade Muffins
adapted from: The Ultimate Muffin Book

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:
3 tablespoons brown sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1 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.

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. Enjoy!

Happy Monday!

xo

Lora

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{ 31 comments… read them below or add one }

Baker Street 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!

Vegan Orange Marmalade Muffins-#MuffinMonday

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