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!
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.
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.
-TSG
More Vegan Fruit-Filled Dessert Recipes You will Love:
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Vegan Orange & Raspberry Jam Muffins
Ingredients
- ⅔ cup almond milk or another milk alternative
- ½ cup sugar
- ¼ cup olive oil
- ¼ cup applesauce
- 2 tablespoon fresh orange juice
- 2 teaspoon orange zest
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 ½ cups all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon 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.
LS says
These are so delicious!!! Just fruity and sweet enough but not overly so. Wonderful dreary winter morning treat. Will be a repeat recipe for sure!
Megan says
So glad you enjoyed them 🙂
Marcella says
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.
Megan says
So happy it worked with the substitutions! Sounds delicious 🙂
Catherine Maxey says
Great recipe. I used 1/4 cup grape jelly. 75 grams sugar. Added 1tsp almond extract and 40 grams chopped almonds.
Megan says
So glad you enjoyed it! thanks for sharing your substitutions 🙂
Jess says
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!
Megan says
So glad it worked out!
Giovina says
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.
Megan says
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.
Glenda says
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)? 🙂
Megan Horowitch says
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!
Krystal says
Freeze any you can’t eat and pull them out as you want to 🙂
Anicca says
I will make these again and try varieties, this time I used lemon instead of orange, thanks for the recipe!
Lauren says
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!
Lauren says
Sugar is missing from the steps.
Megan Horowitch says
Thanks for catching that, updated!
Megan Horowitch says
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!
Alex says
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.