I seriously cannot wait for you all to try these absolutely delicious Vegan Orange & Raspberry Jam Muffins! These vegan orange muffins filled with swirls of raspberry jam are so fluffy, easy, and be made in one bowl! Top these eggless & dairy-free raspberry orange muffins with candied oranges and fresh raspberries for an extra decadent breakfast treat!
Using raspberry jam in muffins
So you might be wondering- why jam-filled muffins? I originally tried this recipe with fresh berries and honestly was not a fan! They actually had a really good texture and were perfectly moist, but the berries themselves shrunk while baking and therefore the muffins were left with huge holes in them. While I know this may appealing to a lot of people, I walked away realizing I’m just not a fun of chunks of berries in my muffins.
Switching to jam completely eliminated this problem AND added so much flavor! However, once I brought a more sugary jam into the picture, I needed to add a little tang to the mix. Adding in some fresh-squeezed orange juice to turn the base from a vanilla muffin to an orange muffin base did the trick!
Tips to make vegan orange raspberry jam muffins
Tip 1: Gently Fold the Raspberry Jam Into the Batter
One really important step you don’t want to miss when making these orange and raspberry 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 jam swirls. 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.
Tip 2: Make sure to use aluminum free baking powder
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. Choose an aluminum-free baking powder for this vegan raspberry muffin recipe!
FAQ & Substitutions:
Can I make these raspberry orange muffins refined sugar free?
It may be a little hard unless you are able to find an unsweetened raspberry jam, however, coconut sugar will still work 1:1 in this recipe. Just know that the muffins will end up slightly less sweet.
What about gluten-free?
I have not tried making this recipe gluten-free, so if you do please let me know!
Can I bake this muffin recipe as a loaf bread?
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 remains in the center.
How do I store vegan cupcakes?
These cupcakes can be stored in the fridge up to 1 week (7 days) in a closed container or in the fridge up to 1 month. I recommend storing between sheets of parchment paper so they do not stick together.
Will other jam flavors work?
Absolutely! I’ve made this recipe using lemon juice instead of orange and even using blackberry or passionfruit jam instead of raspberry and it’s still delicious! Sub lemon juice or lime juice for orange juice 1:1. Also, you can sub any jam 1:1 in this recipe for the best vegan jam muffins of all time!
Is there a replacement for apple cider vinegar?
Adding apple cider vinegar to the batter helps the milk “curdle” and turn into a vegan buttermilk. However, if you don’t have any on hand simply sub the 1/2 Tbsp ACV for 1 tbsp fresh orange juice. While not as acidic, it will still help to break down the milk and lead to a yummy muffin!
Once the muffins are baked and cooled, I decided to top them with a little melted coconut butter and some sliced candied oranges. SWOON!
Truth be told the Candied Oranges I used in these pictures were bought from Trader Joe’s. They have awesome candied oranges and candied lemons. However, if you don’t have access to Trader Joe’s, you can follow this tutorial on how to make candied oranges at home.
In other news, I just got back from London and am officially scheming up more recipes I can make for some “tea-time”. While I wasn’t one to enjoy tea-time before this trip, from now on you can definitely find me eating these Vegan Orange Raspberry Jam Muffins with a cup of tea. Cheers!
Looking for more Vegan Fruit-Filled Dessert Recipes? Check out These SGTO favorites:
- 1 1/2 cups almond milk (or other milk alternative)
- 1/4 cup melted coconut oil (olive oil or avocado oil works 1:1)
- 1/2 Tbsp apple cider vinegar (if you do not have replace with 1 Tbsp fresh orange juice)
- 1Tbsp fresh orange juice ((juice from about 1/2 navel orange))
- 1 tsp orange zest
- 1/2 cup sugar
- 1 tsp vanilla bean paste/extract
- 2 cups all purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1/2 cup raspberry jam
- Preheat your oven to 350F.
- In a large mixing bowl add in your nut milk, apple cider vinegar, orange juice, and orange zest and let sit 5-10 minutes until curdled.
- Next, add in your sugar, vanilla bean paste/extract, and coconut oil and mix until combined.
- Then, add in the sifted flour, baking powder, and salt and whisk to combine just until a thick batter forms and no streaks of flour remain (do not overmix).
- Take your 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!
- Spray muffin liners and fill until they are about 3/4 of the way filled with batter. Top your muffins with additional sugar (optional) and bake for 28-32 minutes until the tops are beginning to brown and center is cooked through but still moist. Remove from the oven and let cool. Enjoy!
- Muffins can be stored in the fridge for 1 week (7 days) or freezer up to 1 month in a closed container. I recommend storing between sheets of parchment paper so they do not stick together.
Nutrition Information:Yield: 14 Serving Size: 1 muffin
Amount Per Serving: Calories: 167Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 241mgCarbohydrates: 30gFiber: 1gSugar: 14gProtein: 2g
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.