Orange Oat & Fig Muffin Recipe – Easy Gluten-Free Baking

Last Updated on 2 months by Neha Deshmukh

Orange Oat & Fig Muffin Recipe – Easy Gluten-Free Baking

Hey everyone! I’m so excited to share this recipe with you – these Orange Oat & Fig Muffins are seriously good. I first stumbled upon a version of this while browsing through a local farmer’s market, and I knew I had to try and recreate the warm, comforting flavors at home. They’re perfect for a quick breakfast, a cozy afternoon tea, or even a little treat with your evening chai. Plus, they’re surprisingly easy to make!

Why You’ll Love This Recipe

These aren’t your average muffins. The combination of sweet orange, chewy figs, and hearty oats is just chef’s kiss. They’re wonderfully moist, subtly spiced, and have a lovely texture. And the best part? They’re pretty adaptable! Whether you’re looking for a vegan option, a gluten-free treat, or just want to tweak the flavors to your liking, this recipe has you covered. They’re also a fantastic way to use up those oranges from your garden – or the perfectly ripe ones you found at the store!

Ingredients

Here’s what you’ll need to whip up a batch of these delicious muffins:

• 1 cup oats (approx. 100g)
• ½ cup freshly squeezed orange juice (approx. 120ml)
• ¼ cup hot water (approx. 60ml)
• ½ cup margarine (vegan) (approx. 115g)
• ¾ cup sugar (approx. 150g)
• 1 cup wheat flour (approx. 120g)
• 1 tsp baking powder (approx. 4g)
• ½ tsp baking soda (approx. 2.5g)
• 1 tsp cinnamon powder (approx. 2.5g)
• 1 tsp vanilla extract (approx. 5ml)
• ½ cup dried figs (chopped) (approx. 75g)
• 1 tbsp orange zest (approx. 7g)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Vegan Margarine: I love using a good quality vegan margarine for richness. Make sure it’s softened to room temperature for easy creaming.
• Whole Wheat Flour: I prefer whole wheat flour for a slightly nutty flavor and added fiber, but you can absolutely use all-purpose flour if that’s what you have.
• Dried Figs: These add such a lovely chewiness and sweetness. If your figs are very dry, you can soak them in a little warm water for 10 minutes before chopping.
• Orange Zest: Don’t skip the zest! It really amps up the orange flavor. I find Nagpur oranges are particularly fragrant, but any sweet orange variety will work beautifully. Kinnow oranges are also a fantastic choice, especially during winter!

Step-By-Step Instructions

Alright, let’s get baking!

1. First, let’s get those oats ready. Soak the oats in the orange juice and hot water for about 15 minutes. This softens them up and gives the muffins a lovely texture.
2. While the oats are soaking, in a large bowl, cream together the softened margarine and sugar until it’s light and fluffy. This is where a little elbow grease (or an electric mixer!) comes in handy.
3. Now, add the orange pulp and zest to the creamed mixture and mix well. The kitchen should be smelling amazing right about now!
4. In a separate bowl, sift together the flour, baking powder, baking soda, and cinnamon. Sifting ensures everything is nicely combined and prevents lumps.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!
6. Fold in the soaked oats, vanilla extract, and chopped figs. Gently fold everything together until you have a thick, beautiful batter.
7. Now for the fun part! You have a few options for baking:
   • Orange Cup Muffins: Carefully scoop the batter into hollowed-out orange halves. Sprinkle a little extra oats on top for a nice finish. Bake at 175°C (350°F) for about 20 minutes.
   • Heart-Shaped Muffins: Preheat your muffin maker. Grease the molds well and pour in the batter. Cook for about 5 minutes per batch.
   • Tray Muffins: Line a muffin tray with paper liners. Fill each liner about halfway with batter. Bake at 175°C (350°F) for 20 minutes.
8. Once the muffins are golden brown and a toothpick inserted into the center comes out clean, let them cool completely.
9. Finally, drizzle the cooled muffins with chocolate sauce (optional, but highly recommended!) and dust with a little icing sugar before serving.

Expert Tips

• Don’t overmix the batter! Overmixing develops the gluten in the flour, resulting in tough muffins.
• For extra moist muffins, add a tablespoon of yogurt to the batter.
• A little pinch of salt can enhance the flavors.

Variations

• Vegan Adaptation: This recipe is already easily adaptable! Just ensure your margarine is vegan-friendly.
• Gluten-Free Adaptation: Swap the wheat flour for a gluten-free all-purpose flour blend. I like to use a blend that includes xanthan gum for a better texture.
• Spice Level Adjustment: If you’re a cinnamon lover like me, feel free to add an extra ½ teaspoon. A pinch of nutmeg also works beautifully.
• Festival Adaptations: These are perfect for Christmas or New Year’s brunch! Add a sprinkle of cranberries and a dash of cardamom for a festive twist. My family loves them with a little bit of grated ginger during Diwali too!

Serving Suggestions

These muffins are delicious on their own, but they’re even better with a cup of hot chai or coffee. They also pair well with a dollop of Greek yogurt or a drizzle of honey.

Storage Instructions

Store leftover muffins in an airtight container at room temperature for up to 3 days.

FAQs

1. Can I use different dried fruits instead of figs?

Absolutely! Dried dates, apricots, or cranberries would all be delicious substitutes.

2. What type of oranges are best for this recipe?

Sweet oranges like Nagpur oranges, Kinnow oranges, or even Valencia oranges work best.

3. Can I make these muffins ahead of time?

Yes, you can! They’ll stay fresh for a day or two if stored properly.

4. How do I adjust the sweetness of the muffins?

You can reduce the amount of sugar slightly, or use a natural sweetener like honey or maple syrup.

5. What is the best way to store leftover muffins to keep them fresh?

Store them in an airtight container at room temperature.

6. Can I freeze these muffins?

Yes! Wrap them individually in plastic wrap and then place them in a freezer-safe bag. They’ll keep for up to 2 months.