Orange Poppyseed Muffins
Delicious orange-infused muffins with an orange glaze. These orange poppyseed muffins make a delicious weekend or weekday breakfast.
Orange Poppy Seed Muffins
- 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
- 2 cups all-purpose flour
- 1.5 tablespoons poppy seeds
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
For the Orange Poppy Seed Muffins
Heat your oven to 350°F/175°C and prepare your muffin pans (spray with vegetable spray or line with papers).
Make vegan buttermilk by stirring together soy milk and vinegar. Set aside.
In a medium-sized bowl, cream the butter and sugar with a mixer. Add the buttermilk, vegan sour cream, and orange zest. 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.
Drop the batter into prepared muffin compartments and bake for approximately 20 minutes. A tester inserted in the center of a muffin should come out clean. When the muffins are done, remove them from the oven and cool on a wire rack.
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