Orange & Raspberry Muffins
It’s raspberry season and these Orange & Raspberry Muffins are the perfect way to celebrate these seasonal beauties! These muffins are naturally gluten and dairy free without compromising taste and texture.
How to Make Orange & Raspberry Muffins
As you all know, this September has been unseasonably hot. Last week it was 40 degrees! This weather has been fantastic for my garden because now everything is finally ripening. When I returned home the other day I went out to check on my garden and was absolutely shocked – there was so much to be harvested! I picked about 40 Roma tomatoes, a basket of cherry tomatoes, 13 cucumbers, and two baskets of raspberries.
When I was little my grandma used to make the most delicious raspberry muffins. They were supper moist, sweet and also a bit sour at the same time. Yesterday when I harvested all those raspberries my first thought was that I wanted to make muffins.
Ingredients
To make these delicious Orange & Raspberry Muffins, you will need the following ingredients:
- Dairy free milk (almond, oat, or soy would all work)
- Lemon juice
- Coconut sugar
- Coconut oil
- Vanilla extract
- An egg
- Zest and juice of one large orange
- Buckwheat flour
- Almond flour
- Baking powder
- Baking soda
- Sea Salt
- Cinnamon
- Raspberries
*Keep scrolling for the full recipe and instructions below!
Make the Orange & Raspberry Muffin Batter
Our first step is to preheat the oven to 350°F and line a muffin pan with paper liners.
In this recipe I simulated buttermilk by adding lemon juice to non-dairy milk. To achieve this, measure your milk and then whisk the lemon juice into it. Set this aside for 5 minutes to ‘curdle’, which creates a buttermilk-esque flavour profile.
While the buttermilk is ‘curdling’, whisk together the coconut sugar, melted coconut oil, vanilla, egg, and orange zest and juice together in a large bowl. Whisk in the ‘buttermilk’, then set aside.
In a medium mixing bowl, whisk the buckwheat flour, almond flour, baking powder, baking soda, sea salt, and cinnamon. Pour the dry ingredients into the wet. Use a baking spatula to gently fold the dry into the wet until no clumps of flour remain. Next, fold in the raspberries until evenly distributed. Be sure not to over mix!
Scoop the Orange & Raspberry Muffin Batter
Scoop the muffin batter into your prepared muffin pan, filling each hole to the top. I like to use a large cookie scoop to reduce mess, but a kitchen spoon would work well too. Alternatively, you can use a 1/4 cup measure as a scoop as well. This recipe makes 12 muffins.
Place the muffin pan in the preheated oven and bake for 20 to 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Cool and Enjoy!
Remove the muffins from the oven and allow to cool in their pan for 5 minutes before transferring to a cooling rack.
Enjoy the muffins warm, or store in a container on the counter for up to three days. These muffins also freeze well if you would like to save some for a later date. Simply allow them to cool completely and then transfer them to the freezer.
More Delicious Berry Recipes
Berry season is short and sweet, so let’s make the most of it! If you enjoyed this recipe, be sure to try my other berry recipes:
Sweet Raspberry Buns with Cream Cheese Frosting
Strawberry Rhubarb Crumble Loaf
If you enjoyed this Orange & Raspberry Muffin recipe, be sure to leave a recipe review and comment – I love to hear from you! As always, if you make this recipe, be sure to tag me on Instagram.
Happy summer, all!
xx
Ashley
Orange & Raspberry Muffins
Equipment
- Muffin pan
Ingredients
- 1 cup dairy free milk
- 2 teaspoons lemon juice
- 1/2 cup coconut sugar
- 1/3 cup coconut oil, melted
- 1 teaspoon vanilla
- 1 large egg
- Zest of one orange
- 1/2 cup fresh orange juice
- 1⅓ cups buckwheat flour
- 2/3 cup almond flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 1½ cups fresh raspberries
Instructions
- Preheat the oven to 350℉. Line a muffin tin with paper liners and set aside.
- Measure the dairy free milk and whisk in the lemon juice. Allow this mixture to sit for 5 minutes while you prepare the remaining wet ingredients.
- In a large bowl, whisk together the coconut sugar, melted coconut oil, vanilla, egg, orange zest, and orange juice. Add the milk mixture and whisk until fully combined.
- In a medium mixing bowl, whisk together the buckwheat flour, almond flour, baking powder, baking soda, salt, and cinnamon. Pour the dry ingredients into the wet and use a baking spatula to fold together. Fold until no dry specs of flour remain. Fold in the raspberries until evenly distributed.
- Transfer the batter to the prepared muffin pan, filling each hole to the top. Bake for 20-25 minutes or until a toothpick comes out clean.
- Cool in the muffin pan for at least 5 minutes before transferring to a cooling rack. The muffins will keep for 3 days in an airtight container on the counter.
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