These Vegan Orange Raspberry Jam Muffins are filled with swirls of raspberry jam & are so fluffy and easy to make. Top these eggless & dairy-free raspberry orange muffins with candied oranges and fresh raspberries for an extra decadent breakfast treat!
*Blog post originally shared August 2018 and updated July 2021*
I love making berry muffins, but do you know what's even better? Raspberry Jam filled muffins! These vegan orange muffins are filled with swirls of raspberry jam throughout for the ultimate soft, fluffy, & moist muffin recipe. Just like my Vegan Blackberry Muffins & Vegan Lemon Muffins- you are truly going to love these!
- Almond Milk: Can be subbed 1:1 with any other plant-based milk like oat, soy, or rice. Just make sure it's a milk without too many gums or additives as those can affect the end texture of these muffins.
- Olive oil: Is truly best for a tender baked food. However, it can be subbed 1:1 with any liquid oil
- Applesauce: Applesauce can be hard to replace since it acts as the vegan egg replacement AND provides some sweetness to the muffins. You can substitute for a plant-based yogurt 1:1, but your muffins may be less sweet.
- Raspberry Jam: Raspberry Jam is the best for this recipe, however any flavor will work. Cranberry is another great option!
Steps to make orange raspberry jam muffins
First, mix all the wet ingredients together
This includes almond milk, olive oil, applesauce, orange juice, orange zest, vanilla bean paste, and sugar.
Add in dry ingredients & mix
I always start with the flour, then add the baking powder and salt on top.
Once the dry ingredients are added, VERY gently mix the batter until no large streaks of flour remain.
Fun fact: I actually originally tested this recipe with baking soda, but decided to skip it altogether because it actually turns the batter green. The pigments in raspberries are very sensitive to pH and, when mixed with baking soda or another alkaline, they will turn your batter green. So, for this recipe, we are just using baking powder as our raising agent!
Fold the raspberry jam into the batter
One really important step you don't want to miss when making these raspberry jam muffins is to VERY gently fold in the jam.
Seriously, you really want thick swirls and don't want the jam to be perfectly mixed into the batter. Otherwise, the batter will just be red and there won't be those desirable pockets of jam. Whenever I fold in any ingredient, I always use a rubber spatula. If you don't have that on hand a large wooden spoon might work, but please don't use a whisk or fork for this step.
Add batter to muffin tins & bake
After the batter is ready, preheat the oven and then add the batter to 10-12 cupcake liners. I always use If You Care Cupcake Liners because they are unbleached and compostable. Also, my favorite muffin hack? Using a large cookie scoop to add the muffin dough to the cupcake liners. Less mess and easy to do!
Make sure the muffins are filled almost to the top (about ¾ full) so you get those nice high muffin domes! Then, add the tray to the oven and bake the muffins at 350F for 22-25 minutes until cooked through and beginning to brown on top.
Top with candied orange or serve as is!
I decided to top these orange muffins with candied orange slices and fresh raspberries. I actually bought the orange slices from Trader Joe's but if you want to make your own here is a great recipe for Homemade Candied Orange Slices. I also added on a little melted coconut butter on top and highly recommend it!
FAQ & Tips:
It may be a little hard unless you are able to find an unsweetened raspberry jam or make your own sugarless jam. However, coconut sugar, maple sugar, or monk fruit sugar will still work 1:1 in this recipe. Just know that the muffins will end up slightly less sweet.
While I haven't personally tried it, using a Gluten-Free 1:1 All-purpose flour like Bob's Red Mill should work. Using almond flour, coconut flour, or other flour alternatives subbed 1:1 will not work for this recipe.
Absolutely! Just know the baking time will increase to 45+ minutes. Check the center of the loaf with a toothpick at 45 minutes and keep baking until no raw batters is left in the center.
These muffins can be stored in a closed container at room temperature for 2 days, in the fridge for up to 5 days, or in the freezer for up to 1 month. I recommend storing between sheets of parchment paper so they do not stick together. Please note: storing muffins in the fridge can dry them out, so I recommend storing them in the freezer and defrosting them at room temperature for about 1 hour before eating.
Once the Vegan Orange Raspberry Jam muffins are baked and cooled, I decided to top them with a little melted coconut butter and some sliced candied oranges. SWOON! Enjoy this delicious vegan muffin recipe for breakfast, brunch, or even as a healthier dessert.
More Vegan Fruit-Filled Dessert Recipes You will Love:
- ⅔ cup (157 ml) almond milk (or another milk alternative)
- ½ cup (102 grams) sugar
- ¼ cup (60 ml) olive oil
- ¼ cup (80 grams) applesauce
- 2 Tbsp (30 ml) fresh orange juice
- 2 tsp orange zest
- 1 tsp (5 grams) vanilla bean paste/extract
- 1 ½ cups (188 grams) all-purpose flour
- 2 tsp (10 grams) baking powder
- ½ tsp (3 grams) salt
- ½ cup (150 grams) raspberry jam
- Preheat your oven to 350F and add 10 cupcake liners to a muffin tin. Set aside for later.
- In a large mixing bowl add in the almond milk, sugar, olive oil, applesauce, orange juice, orange zest, and vanilla bean paste. Whisk together to combine.
- Then, add in the all-purpose flour, baking powder, and salt- making sure to add the flour first and the other ingredients on top. Gently whisk together to combine just until a thick batter forms and no streaks of flour remain. Do not overmix or your batter will form too much gluten and you risk the muffins turning gummy and dense.
- Next, take the raspberry jam and very gently fold it into the muffin batter using a spatula or wooden spoon. Do not over-mix as large swirls of jam are desired and you don't want the batter to just turn red.
- Fill each muffin liner until it is almost full (about ¾ full). I like to use a large cookie scoop for this step for less mess. Then, add the muffins to the oven and bake for 22-25 minutes until the tops are beginning to brown and center is cooked through but still moist.
- Remove from the oven and let cool. Top with optional candied orange slices, fresh raspberries, or a drizzle of coconut butter. Enjoy!
- Please see blog post for substitution ideas.
- I used a store-bought Raspberry Jam from Stonewall Kitchen and highly recommend it for this recipe.
Nutrition Information:Yield: 10 Serving Size: 1 muffin
Amount Per Serving: Calories: 209Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgCarbohydrates: 45gFiber: 2gSugar: 25gProtein: 5g
ShortGirlTallOrder occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although shortgirltallorder.com attempts to provide accurate nutritional information, these figures are only estimates.