Orange Muffins Without Butter
- Total Time: 50 minutes
- Yield: makes 9 muffins 1x
Description
These Orange Muffins are spongy and bursting with orange flavor, made with natural yoghurt and no butter for a healthier treat.
Ingredients
Units
Scale
- 3 Egg yolks
- 30g Sugar
- 35g Fresh orange juice
- Orange zest from one large orange
- 70g Natural yoghurt
- 80g Plain flour
- 10g Corn flour
- 1/2 tsp Baking powder
- A pinch of salt
- 3 Egg whites
- 70g Sugar
Instructions
- Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners.
- In a mixing bowl, beat the egg yolks and 30g of sugar at medium speed until the mixture turns pale and thick.
- Add the fresh orange juice, orange zest, and natural yoghurt to the egg yolk mixture and mix until well combined.
- Remove the bowl from the mixer and gently fold in the sifted plain flour, corn flour, baking powder, and a pinch of salt until just combined.
- In a separate clean bowl, beat the egg whites until foamy. Gradually add the remaining 70g of sugar and continue beating until stiff peaks form.
- Gently fold the egg white mixture into the egg yolk batter in three additions, being careful not to deflate the mixture.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a more intense orange flavor, you can add extra orange zest.
- Store muffins in an airtight container at room temperature for up to 3 days.
- These muffins can be frozen for up to a month; thaw at room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 12
- Sodium: 50
- Fat: 3
- Carbohydrates: 25
- Fiber: 1
- Protein: 4
- Cholesterol: 55
If You Liked This Recipe, You’ll Love These
- Sicilian Orange Cake
- Glazed Orange Pound Cake with Orange Zest
- Blueberry Ricotta Muffins with Lemon Sugar Topping
- Oatmeal Blueberry Breakfast Muffins
Frequently Asked Questions
Why does this recipe use both egg yolks and a separate whipped egg white meringue?
Beating the 3 egg whites to stiff peaks with 70 g of sugar — and then folding the meringue into the yolk batter in three additions — is what gives these butter-free muffins their spongy lift. Without butter or baking soda to provide richness, the whipped whites do the structural work, so deflating the batter while folding is the main pitfall to avoid.
Can I freeze these muffins?
Yes. The notes say these muffins can be frozen for up to a month. Thaw them at room temperature before serving; they keep at room temperature in an airtight container for up to 3 days if you don’t need to freeze them.
