Can you believe that this is the first muffin recipe to make it to the blog?! There are a lot of muffin recipes out there that are a bit too dense or too sugary, so making a perfectly fluffy muffin with tons of flavor was so easy task. However, these muffins do not disappoint! You can even top your muffins with candied oranges and fresh raspberries to make these muffins extra fun. I seriously cannot wait for you all to try these absolutely delicious Vegan Orange & Raspberry Jam Muffins!
Jammy Muffins?! I’m sold! Jump to Recipe
So you might be wondering- why jam filled muffins? Well, honestly, I originally tried this recipe with fresh berries and was not a fan! They actually had a really good texture and were perfectly moist, but the berries themselves shrunk and therefore the muffins were left with huge holes in them. Maybe it’s just my baking skills not being up to par, but switching to jam completely eliminated this problem. However, once I brought a more sugary jam into the picture, I needed a to add a little tang to the mix. Adding in some fresh squeezed orange juice and zest was the perfect touch!
One really important step you don’t want to miss when making these 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. Whenever I fold in any ingredient, I always use a rubber spatula. I imagine if you don’t have that on hand a large wooden spoon might do the trick, but please no whisks or forks or you will ruin the swirly jammy goodness of these muffins! Also, definitely only stick to baking powder when making these muffins or you might end up with green muffins! Fun fact, but the pigments in raspberries are very sensitive to pH and, when mixed with baking soda or another alkaline, they will turn your batter green. Also, you’ll want to make sure to avoid baking powder with any aluminum in it or you’ll have the same problem. I did call out aluminum free baking powder in the recipe, but just wanted to explain the “why” a bit more for you all as well.
In other news, I just got back from a week long trip to London where I was totally inspired by all the food I was eating, so I can’t wait to start baking and cooking more for Fall! I was actually blown away by all the vegan food options I was able to find in London- especially all the perfect sourdough bread and avocado toast I ate. I have to say, I left totally in love with the city and am already scheming on how I can get back there sometime very soon. I guess I’ll have to make do with the large container of tea I brought back in the meantime. Dare I say the perfect compliment to these jam filled muffins?! Hope you all have a great week, and I’ll see you back here September 12th when weekly recipes will resume (yayyyy!)!
In case you are looking for some of the tools & ingredients used in this recipe, I’ve put a few of my favorites for you here:
- Per usual, I baked these goodies with my favorite brand of flour, Bob’s Red Mill Organic All Purpose Flour. I promise, not sponsored, just seriously their biggest fan!
- You really don’t need a fancy muffin pan to make great muffins, but having one that is non-stick is definitely helpful. I use the Wilton 12-cup regular muffin pan and love it! Also, I prefer to use muffin liners because it makes for super easy clean up and easy transport of muffins. Silicone cups are a great reusable option, but I personally used Alere Unbleached Muffin Baking Cups for a non-toxic liner.
- Wondering where to get in season produce that is also helping to reduce food waste? You’ve heard me mention them before, and now I officially have partnered with Imperfect Produce to offer you their best discount yet. Use code “SGTO” at checkout for 50% off your first order. Get your oranges and raspberries from them for this recipe!