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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.
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


  • muff


  • 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.


Calories: 263kcal | Carbohydrates: 40g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Sodium: 304mg | Potassium: 111mg | Sugar: 19g | Vitamin A: 400IU | Vitamin C: 0.7mg | Calcium: 62mg | Iron: 1.2mg