Whole Wheat Orange Muffins Recipe – Semolina & Almond Brunch Bites

Last Updated on 2 months by Neha Deshmukh

Whole Wheat Orange Muffins Recipe – Semolina & Almond Brunch Bites

Hello friends! There’s just something about the aroma of freshly baked muffins wafting through the house, isn’t there? Especially when they’re bursting with bright, citrusy orange flavor. I’ve been perfecting this whole wheat orange muffin recipe for ages, and I’m so excited to finally share it with you. These aren’t just any muffins; they’re subtly sweet, wonderfully textured thanks to a little semolina magic, and perfect for a cozy brunch or a mid-afternoon treat. Let’s get baking!

Yields: 8 jumbo or 16 regular muffins
Prep time: 5 minutes
Cook time: 20 minutes
Difficulty: Easy

Why You’ll Love This Recipe

These Whole Wheat Orange Muffins are a delightful twist on a classic. They’re a little healthier thanks to the whole wheat flour, but you absolutely won’t sacrifice flavor. The semolina adds a lovely, slightly grainy texture that keeps them interesting, and the orange zest and juice give them a vibrant, fresh taste. Plus, they’re surprisingly easy to make – perfect for a weekend baking project!

Ingredients

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

• 1 ½ cups (192g) whole wheat flour
• ¾ cup (150g) sugar
• ⅓ cup (48g) semolina
• ½ teaspoon (2.5ml) salt
• 1 teaspoon (5ml) baking powder
• ½ teaspoon (2.5ml) baking soda
• ½ cup (120ml) vegan buttermilk
• 1 cup (240ml) fresh orange juice
• 1 tablespoon (15ml) orange zest
• ½ cup (120ml) extra-virgin olive oil
• 1 orange, thinly sliced and quartered (for topping)
• Almond slices (for topping)

Ingredient Notes

Let’s talk ingredients! I’ve learned a few things over the years that can really elevate this recipe.

Whole Wheat Flour: Benefits & Substitution Options

Whole wheat flour adds a lovely nutty flavor and extra fiber. If you’re not a huge fan of whole wheat, you can substitute up to half of it with all-purpose flour. Just remember that whole wheat absorbs more liquid, so you might need to add a tablespoon or two of extra orange juice if the batter seems too thick.

Semolina: The Secret to Texture – What Kind to Use?

Don’t skip the semolina! It gives these muffins a wonderful, slightly coarse texture that’s just chef’s kiss. I prefer using fine semolina (rava) for this recipe, but coarse semolina (sooji) will also work – it’ll just give a slightly more rustic texture.

Vegan Buttermilk: Making Your Own or Store-Bought Options

Vegan buttermilk is super easy to make! Simply combine ½ cup (120ml) plant-based milk (soy, almond, or oat work well) with 1 tablespoon (15ml) of lemon juice or apple cider vinegar. Let it sit for 5-10 minutes to curdle. If you’re short on time, you can find store-bought vegan buttermilk too.

Extra-Virgin Olive Oil: Flavor Profile & Alternatives

I love using extra-virgin olive oil in these muffins for a subtle fruity flavor. It adds a lovely moistness. If you don’t have olive oil, you can use melted coconut oil or another neutral-flavored oil like sunflower or canola oil.

Orange Varieties: Best Oranges for Flavor & Zest

Navel oranges are my go-to for both juice and zest. They’re sweet, juicy, and have a lovely aroma. Valencia oranges are also a great choice. Avoid using oranges that are very tart, as they might make the muffins too sour.

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well.
2. In a large bowl, whisk together the whole wheat flour, sugar, semolina, salt, baking powder, and baking soda. Make sure everything is nicely combined.
3. In a separate bowl, whisk together the orange juice, vegan buttermilk, olive oil, sugar, and orange zest. Whisk until everything is smooth and emulsified.
4. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Don’t overmix! A few lumps are okay.
5. Fill the prepared muffin cups about ¾ full with batter. Top each muffin with a few almond slices and a quarter of an orange slice.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Expert Tips

• Don’t overmix the batter! Overmixing develops the gluten in the flour, resulting in tough muffins.
• Use room temperature ingredients. This helps everything combine evenly.
• For extra orange flavor, add a teaspoon of orange extract to the wet ingredients.
• To prevent sticking, lightly grease the paper liners with cooking spray.

Variations

Want to switch things up? Here are a few ideas:

Vegan Option (already included)

This recipe is already vegan-friendly! Just make sure to use plant-based milk and vegan buttermilk.

Gluten-Free Adaptation: Flour Blend Recommendations

To make these gluten-free, use a 1:1 gluten-free flour blend. I recommend one that contains xanthan gum for best results.

Spice Level: Adding a Hint of Warmth (Cardamom, Cinnamon)

My grandmother always added a pinch of cardamom to her orange muffins. It’s divine! You can also use cinnamon or a blend of both. About ¼ – ½ teaspoon is perfect.

Festival Adaptations: Navratri/Diwali-Friendly Adjustments

During Navratri, you can skip the semolina and use singhara (water chestnut) flour instead for a vrat-friendly version. For Diwali, a sprinkle of chopped pistachios and a drizzle of melted vegan white chocolate would be a festive touch!

Serving Suggestions

These muffins are delicious served warm with a cup of chai or coffee. They’re also fantastic as part of a brunch spread with fresh fruit and yogurt. My kids love them as an afternoon snack!

Storage Instructions

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

FAQs

Let’s answer some common questions:

Can I use all-purpose flour instead of whole wheat?

Yes, you can! But whole wheat adds a lovely texture and nutritional boost.

Can these muffins be made ahead of time?

Yes, you can bake them a day ahead and store them in an airtight container.

How do I prevent the muffins from sticking to the paper liners?

Lightly grease the paper liners with cooking spray.

What’s the best way to store leftover muffins to keep them fresh?

Store them in an airtight container at room temperature.

Can I freeze these muffins? If so, for how long?

Yes! Freeze them for up to 2 months. Wrap them individually in plastic wrap before placing them in a freezer-safe bag.

What if I don’t have fresh orange juice? Can I use concentrate?

While fresh orange juice is best, you can use concentrate. Just be sure to dilute it with water according to the package directions.

Can I add other fruits or nuts to this recipe?

Absolutely! Blueberries, cranberries, or chopped walnuts would all be delicious additions.

I hope you enjoy these Whole Wheat Orange Muffins as much as my family does! Happy baking, friends!