Vegan Chocolate-Orange Muffins

Updated on December 13, 2019
KsenijaZ profile image

Stay-at-home mum and geographer by profession, I love to cook and tell heartfelt stories. I enjoy trying new recipes, dishes, and spices.

A batch of choco-orange muffins, ready to be eaten.
A batch of choco-orange muffins, ready to be eaten. | Source

Muffin Week

Yes, I admit it. We had a muffin week. We were baking muffins almost every day. First, it was to try the recipes. Then we had some guests. And the muffins were so good that we just needed some more. And the thrill of experimenting was also there, so it was really a must. So yeah, a muffin week. It doesn't sound so bad, does it?

Chocolate! | Source

Developing the Choco-Orange Muffins

A friend texted me, asking for orange-chocolate muffins. It sounded great. But most recipes called for egg and buttermilk, so it was time to find a vegan variation. It wasn't hard at all. I just left out the egg, and I tried oat cream instead of the buttermilk. It wasn't complicated, and the recipe turned out really yummy!

I was experimenting a little with the recipe; one time, I used oat milk with a grated orange peel (which I bought). Another time, I used orange juice, and the third time I didn't have oranges, so I tried mandarin juice. All variants were great, but the one with freshly squeezed mandarin juice (with mandarin pulp) and a little bit of grated orange peel and candied oranges was the best!

They are waiting . . .
They are waiting . . . | Source

Cook Time

Prep time: 15 min
Cook time: 25 min
Ready in: 40 min
Yields: 12 to 18 muffins


  • 280 grams flour of any kind
  • 80 to 100 grams candied orange peels, well-chopped
  • 2 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • a pinch of salt
  • 100 grams sugar, or other sweetener
  • 80 milliliters vegetable oil, (olive)
  • 100 milliliters orange or mandarin juice, or more
  • 200 grams oat cream
  • a bit of grated orange peel
  • 70 to 100 grams chocolate (or chocolate chips)


  1. Mix the flour with the candied orange peel, baking powder, baking soda and salt.
  2. In another bowl, mix the sugar, oil, orange (or mandarin) juice, oat cream and a bit of grated orange peel.
  3. Add the dry ingredients to the bowl with the wet ingredients. Mix well.
  4. Add the chocolate chips or cut the chocolate into small pieces and add it to the dough. Mix well so that you get a firm, nice mass (not too liquid, not too hard).
  5. Fill the muffin cups, but not to the top.
  6. Bake for 25 minutes at 180°C.
  7. Decorate with slices of orange or in some other way (or don't decorate at all—they are tasty even without decoration!).

Photo Guide

Click thumbnail to view full-size
Dry ingredients.Wet ingredients with sugar.Mixing well together and adding some more juice.Don't forget the chocolate!Stir the dough well.
Dry ingredients.
Dry ingredients. | Source
Wet ingredients with sugar.
Wet ingredients with sugar. | Source
Mixing well together and adding some more juice.
Mixing well together and adding some more juice. | Source
Don't forget the chocolate!
Don't forget the chocolate! | Source
Stir the dough well.
Stir the dough well. | Source
Click thumbnail to view full-size
Filing the cups (not all the way to the top).Baking.They will be ready soon.
Filing the cups (not all the way to the top).
Filing the cups (not all the way to the top). | Source
Baking. | Source
They will be ready soon.
They will be ready soon. | Source
Here I am—enjoy!
Here I am—enjoy! | Source
5 stars from 1 rating of Vegan Choco-Orange Muffins

© 2017 Ksenija


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    • KsenijaZ profile imageAUTHOR


      2 years ago from Novo mesto, Slovenia

      Ha haaa, FlourishAnyway, it's a kind of magic ;-)

      Thank you Peggy! I have used oat cream because the recipe called for the buttermilk which I don't use (we are vegan family). I didn't want to just skip this ingredient so I've used oat cream (it happened I had it at home). Yes, it is a vegan substitute for regular cream for cooking, baking, ... You can also find rice, soy cream, but I prefer oat. I don't complicate, I use it when the recipe calls for some kind of milk cream (sweet or sour - I don't really know how they are called in English) or I experiment with it to substitute some other milk ingredient.


    • Peggy W profile image

      Peggy Woods 

      2 years ago from Houston, Texas

      These ingredients sound good. Oat cream is a new ingredient to me of which I am unfamiliar. Does it take the place of regular cream?

    • FlourishAnyway profile image


      2 years ago from USA

      You’re definitely on a roll with muffins!


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