Vegan Orange Crunch Muffins

Vegan Orange Crunch Muffins

This morning I woke up with the desire to bake something. This does not happen very often as I’m not much of a baker, but when it does, I almost invariably end up making banana bread. Today, I wanted to make something different. Remembering back to another baked good my mom used to make, I thought of orange crunch muffins.

Vegan Orange Crunch Muffins 4

I’ve never made them myself and I don’t have the recipe my mom used to make, but it was easy to find one online. I chose the recipe that was the first search result in google and worked my magic to veganize it. By “magic,” I simply mean replacing the chicken’s egg with a flax egg. I also did not have any “cooking oil” as the recipe called for, so I used coconut oil, which is probably healthier anyway – not that this recipe is very healthy!

Vegan Orange Crunch Muffins 2

The recipe I followed also called for nuts, and my husband is not a huge fan of those in baked goods. Because I assumed their purpose in this recipe was to provide the “crunch” from the name, I decided to add Grape Nuts cereal instead. I think the recipe my mom used to make actually called for this and maybe that’s where I got the idea! It worked great as a source of crunch.

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The coconut oil worked perfectly to create a moist, crumble texture on the inside. When the muffins came out of the oven, I could barely wait even 10 minutes to try one and they seemed like a denser cake texture, though very moist and delicious. I tried another bite after they had been sitting out for another hour or so and it was a little more crumbly. 

The outside of the muffins we almost pastry-like and the glaze on the top is reminiscent of a donut. These Vegan Orange Crunch Muffins would be great to bring to a brunch or party to impress everyone with just how delicious vegan treats can be!

Serve with Tempeh Bacon, Tofu Scramble and Vegan Breakfast Sausage.
Vegan Orange Crunch Muffins 5

Vegan Orange Crunch Muffins
Yields 8
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Prep Time
5 min
Cook Time
20 min
Total Time
35 min
Prep Time
5 min
Cook Time
20 min
Total Time
35 min
Vegan Orange Crunch Muffins
  1. 1 1/2 cup white flour
  2. 1/4 cup sugar
  3. 1/4 cup brown sugar
  4. 1 flax egg (1 tablespoon ground flaxseed, 2 tablespoons water beaten until thick)
  5. 1/2 cup nondairy milk (I use soy)
  6. 1/2 cup melted coconut oil
  7. 2 tsp baking powder
  8. 1/2 tsp cinnamon
  9. 1/2 tsp salt
  10. 1 tsp grated orange rind
Crunch Topping
  1. 1/4 cup grape nuts cereal
  2. 1/4 cup brown sugar
  3. 1/4 cup flour
  4. 1/4 tsp cinnamon
  5. 2 tbsp. melted nondairy butter
Orange Glaze
  1. 3/4 cup confectioners sugar(powdered)
  2. 2-3 Tbsp juice from the orange
  3. 1 tsp orange zest
  4. 1/2 tsp vanilla
  1. Preheat oven to 400 degrees.
  2. Make the flax egg then combine with milk, orange rind, and oil.
  3. Mix dry ingredients together.
  4. Add liquid mixture to the dry ingredients and combine.
  5. Pour into greased muffin pan, filling each space a little more than halfway.
  6. Mix together all ingredients for the crunch topping until crumbly. Pour on top of the batter.
  7. Bake at 400 degrees for 20 minutes.
  8. Mix together ingredients for the orange glaze and pour over the hot muffins.
  9. Let cool for at least 10 minutes.
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  • These look mouthwatering, Taylor! I could eat them for breakfast every day. 🙂

    • Thanks so much Meredith. They are dangerous to have around for that very reason!

  • Tina Colby

    Hi Taylor, I just made these muffins and I’ve got a question about the batter. The instructions say to pour the batter into the muffin tins but my batter was very stiff (almost like a cookie dough). First I added 1T of water to try to loosen it enough to pour but that wasn’t enough so I added 2T of the orange juice I had left and that was enough to loosen it enough to use my [ice cream type] scoop to portion it into the muffin tins. I don’t know who they’re going to taste yet but they look great and are rising beautifully. My plans are to make a second batch but to use lemon instead of orange juice and add blueberries to the batter. Do you have any advice for loosening the batter to a pour consistency?

    • Hi Tina! I think you took the right approach by just adding more liquid a little at time until it felt right. I might try using more of whichever plant-based milk you decided to use. Or you could use more melted coconut oil. I’d be curious to know how they turned out for you and I can update the post with that tip.

      The lemon blueberry muffins variation sounds absolutely divine. Please also let me know how those turn out – I totally want to make those right now!!