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    Home » All Recipes » Vegan Desserts

    Vegan Orange & Raspberry Jam Muffins

    Published: Jul 7, 2021 by Megan · This post may contain affiliate links.

    1.1K shares
    Jump to Recipe
    a picture of muffins with the text "vegan, easy, one bowl, orange raspberry jam muffins"

    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!

    a board of raspberry jam muffins topped with candied oranges and fresh raspberries

    *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!

    Ingredient Notes:

    • 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.

    a mixing bowl of wet ingredients with a whisk
    Mixed wet ingredients in a mixing bowl

    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!

    dry ingredients being added to mixing bowl with whisk
    Dry ingredients added to a mixing bowl of wet ingredients

    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.

     a bowl of orange muffin batter with swirls of raspberry jam mixed in
    Orange raspberry jam muffin batter

    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.

    overhead shot of muffin batter in cupcake liners

    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!

    overhead shot if wire rack with raspberry jam muffins with candied oranges and fresh raspberries on top

    FAQ & Tips:

    Can I make these muffins refined sugar-free?

    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.

    Can I make the muffins gluten-free?

    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.

    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 is left in the center.

    How do I store vegan muffins?

    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.

    overhead shot of a marble board filled with jam muffins topped with candied orange slices and rasberries

    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.

    -TSG

    More Vegan Fruit-Filled Dessert Recipes You will Love:

    • cupcakes with strawberry frosting and fresh strawberries on top
      Vegan Strawberry Lemon Cupcakes
    • blackberry lime scones with lime glaze on a baking tray
      Vegan Blackberry Lime Scones
    • vegan shortbread cookie bars topped with a rhubarb curd layer and powdered sugar
      Vegan Rhubarb Bars
    • a board of cupcakes with fresh blueberry frosting and earl grey tea
      Vegan Earl Grey Cupcakes & Blueberry Frosting

    If you loved this recipe, please leave a 5-star review on the recipe card. I always appreciate your feedback and support! You can also follow along on my Instagram, Facebook, TikTok, and Pinterest, or sign up for our newsletter!

    a tray of muffins with raspberry jam inside and orange slices and fresh raspberries on top

    Vegan Orange & Raspberry Jam Muffins

    Delicious and fluffy Vegan Orange Muffins filled with swirls of raspberry jam!
    5 from 8 votes
    Print Pin
    Course: Breakfast + Brunch
    Cuisine: Vegan
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Servings: 10 muffins
    Author: Megan Horowitch

    Ingredients 
    US Customary - Metric

    • ⅔ cup almond milk or another milk alternative
    • ½ cup sugar
    • ¼ cup olive oil
    • ¼ cup applesauce
    • 2 Tbsp fresh orange juice
    • 2 tsp orange zest
    • 1 tsp vanilla bean paste or vanilla extract
    • 1 ½ cups all-purpose flour
    • 2 tsp baking powder
    • ½ tsp salt
    • ½ cup raspberry jam

    Instructions

    • 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!

    Notes

    • 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

    Serving: 1muffin | Calories: 211kcal | Carbohydrates: 38g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 229mg | Potassium: 46mg | Fiber: 1g | Sugar: 19g | Vitamin A: 10IU | Vitamin C: 4mg | Calcium: 75mg | Iron: 1mg
    Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!
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    Reader Interactions

    Comments

    1. Marcella says

      January 14, 2022 at 3:43 pm

      5 stars
      Didn't have all the ingredients, so I made some substitutions: I used oat milk instead of almond, apple juice instead of orange (and omitted the zest), and added a little bit of oatmeal to round out the flour. I also made mini muffins and they came out perfectly at 15 minutes. They were delicious! A big hit with my non-vegan husband, as well.

      Reply
      • Megan says

        January 14, 2022 at 3:51 pm

        So happy it worked with the substitutions! Sounds delicious 🙂

        Reply
    2. Catherine Maxey says

      July 26, 2021 at 4:46 pm

      Great recipe. I used 1/4 cup grape jelly. 75 grams sugar. Added 1tsp almond extract and 40 grams chopped almonds.

      Reply
      • Megan says

        July 26, 2021 at 10:12 pm

        So glad you enjoyed it! thanks for sharing your substitutions 🙂

        Reply
    3. Jess says

      May 14, 2021 at 9:38 pm

      I've been wanting to make these for a while and I'm glad I did! However, my batter wasn't thick at all, so the raspberry jam couldn't "swirl" like I thought it was supposed to. They still cooked perfectly in 28 mins and taste great!

      Reply
      • Megan says

        May 15, 2021 at 2:57 am

        So glad it worked out!

        Reply
      • Giovina says

        July 09, 2021 at 1:59 pm

        I just made a batch and had the same challenge. The batter wasn’t thick at all. They’re baking now so I’m keeping fingers crossed that they come out as delicious as they sound.

        Reply
        • Megan says

          July 09, 2021 at 2:06 pm

          Let me know how it goes! I recently retested this recipe several times and each time my batter was thick (though it's not a chunky batter if that's what you're expecting). If they don't turn out well feel free to email me directly or leave another comment and I'd be more than happy to help you troubleshoot.

    4. Glenda says

      February 17, 2021 at 4:28 pm

      This recipe looks real good and I would love to try it but 12 muffins is way too much for someone living alone. Any chance of a small batch version? I tried cutting down the quantities but that became a nightmare - what is 2/3 of 1/4 cup (2 ounces)? 🙂

      Reply
      • Megan Horowitch says

        February 17, 2021 at 4:37 pm

        I would cut the recipe in half for 6 muffins Or cut it into fourths for 3 muffins which would also be pretty easy. Hope that helps!

        Reply
    5. Anicca says

      December 18, 2020 at 10:11 am

      5 stars
      I will make these again and try varieties, this time I used lemon instead of orange, thanks for the recipe!

      Reply
    6. Lauren says

      May 19, 2020 at 2:24 am

      5 stars
      These were still so great, Megan. I’d left the recipe and ingredients for my hubby. He didn’t know what to do with the sugar so he sprinkled it generously on top. It made for a crispy topping.

      I ❤️ your vegan lemon cookies. 2 great hits in one week. Thank you!

      Reply
    7. Lauren says

      May 17, 2020 at 3:43 pm

      Sugar is missing from the steps.

      Reply
      • Megan Horowitch says

        May 17, 2020 at 4:49 pm

        Thanks for catching that, updated!

        Reply
        • Megan Horowitch says

          May 19, 2020 at 4:02 am

          Thank you Lauren, I'm so glad you liked them! So sorry about the sugar confusion, it's now listed in the recipe instructions too 🙂 I'm glad they turned out well!

    8. Alex says

      April 24, 2020 at 6:09 pm

      5 stars
      These were so good! I used coconut sugar so these weren’t as sweet but made them perfect for a breakfast treat. The little pockets of jam made the muffins super delicious and were fun to find while eating :). One thing to note is when you’re checking if they’re done in the oven, remember you have the jam in there! I thought they were undercooked when I saw the jam come back in my toothpick, so accidentally overcooked them a bit, but even so they were still really really delicious.

      Reply

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