Orange Poppyseed Muffins

If you love muffins for breakfast, you’ll want to make these delicious vegan orange poppyseed muffins, full of flavor and topped with orange-infused glaze. Perfect for a weekend breakfast, and weekday too.

A photos of an icing covered muffin in the foreground and more muffins behind it. This text appears: Vegan Orange Poppyseed Muffins.

My muse was an orange in the fridge that was on it’s last leg. All I can say now, is thank goodness for “day-old” oranges. If you feel so inclined, head over to OGP to check out the recipe for both the Orange Poppyseed Muffins and the Orange glaze.

How to Make Orange Poppy Seed Muffins

Here are the ingredients in this vegan muffins recipe:

  • vegan butter
  • sugar
  • vegan buttermilk (basically plant-based milk combined with vinegar)
  • orange
  • vegan sour cream
  • vanilla
  • flour
  • poppy seeds
  • salt
  • baking powder
  • baking soda
  • powdered sugar

That’s a pretty simple list of ingredients for some pretty amazing muffins!

Steps to Making Poppy Seed Muffins

The process for making these orange poppy seed muffins is pretty straight forward. You can easily put the ingredients together in around 5 – 10 minutes, bake them for 20 and have them cooling on the counter and ready to be frosted (and eaten) soon after that.

Here are the basic steps to making these homemade vegan muffins:

  1. create vegan buttermilk by combining plant-based milk with apple cider vinegar
  2. cream vegan butter and sugar with a mixer and add the vegan buttermilk, vegan sour cream, orange zest, and vanilla and mix again
  3. combine the dry ingredients in a separate bowl and then pour that into the vegan butter mixture being sure not to overmix
  4. spoon the muffin batter into a greased muffin tins (I used a large muffin tin with 6 compartments) and then bake
  5. prepare the icing by combining powdered sugar  with the juice from the orange and drizzle this over finished muffins.

Make and Eat or Meal Plan?

You can definitely make these vegan orange poppyseed muffins on a Saturday morning and have some folks over and eat them right there on the spot. They’re delicious freshly baked!

However, you can also make these, allow them to cool on the counter, and then freeze them. Then you’ll have muffins available on a whim. And that’s a delicious way to live life!

To serve these muffins after freezing, set them on the counter for a bit so they can come to room temperature and then microwave them in short bursts until warm enough for your liking. Here are some great tips for using a microwave to thaw frozen foods.

Best Vegan Muffins

Here’s even more tasty vegan muffins recipes:

A vegan orange poppyseed muffin on a piece of brown pepper with more muffins behind it.

We hope you love this recipe for vegan orange poppyseed muffins as much as we do! If you decide to make them, grab your phone and snap a quick photo and share it with me using #namelymarly on Instagram. I love seeing your photos!

A vegan orange poppyseed muffin on a piece of brown pepper with more muffins behind it.

Orange Poppyseed Muffins

Delicious orange-infused muffins with an orange glaze. These orange poppyseed muffins make a delicious weekend or weekday breakfast.
5 from 2 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: Orange Poppyseed Muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12
Calories: 263kcal
Author: Marly


  • ½ cup plant-based milk
  • 2 teaspoons apple cider vinegar
  • ½ cup vegan butter
  • ¾ cup sugar
  • zest of one orange
  • 1 cup vegan sour cream
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1.5 tablespoons poppy seeds
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ cup powdered sugar
  • 2 tablespoons fresh orange juice


  • Heat your oven to 350F and prepare your muffin pans (spray with vegetable spray or line with cups).
  • In a small bowl combine soymilk and vinegar, stir and set aside.
  • In a medium-sized bowl, cream the butter and sugar with a mixer. Add the buttermilk, vegan sour cream, orange zest and vanilla. Mix again with your mixer until well-combined.
  • In a small bowl, combine the dry ingredients (flour, poppy seeds, salt, baking powder and baking soda). Add to the wet ingredients and stir until just combined (don’t over mix!)
  • Drop the batter into prepared muffin pans and bake for approximately 20 minutes. Remove from oven and cool on a wire rack.
  • Glaze. While you’re waiting for those muffins to cool down, stir together the powdered sugar and orange juice. Don’t worry if the mixture is a little runny – that’s what we’re looking for. Drizzle the glaze over the muffins.

Recommended Equipment

Nutrition Facts
Orange Poppyseed Muffins
Amount Per Serving
Calories 263 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g10%
Sodium 304mg13%
Potassium 111mg3%
Carbohydrates 40g13%
Sugar 19g21%
Protein 3g6%
Vitamin A 400IU8%
Vitamin C 0.7mg1%
Calcium 62mg6%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.


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5 Responses to Orange Poppyseed Muffins

    • Hi Katrina! Yes, use the orange muffin batter to make a loaf and increase the baking time — I’d say to 45 – 50 minutes. Check it around 45 minutes for doneness by inserting a tester in the middle. If it comes out clean, it’s done. Please send me a photo on IG – I’d love to see it!!


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