Sunny Orange Muffins

Light and fluffy Sunny Orange Muffins made dairy-free with orange juice – and BONUS the results are super light and fluffy!

  • Author: Serena Ball, MS, RD


  • 1 cup white whole wheat flour
  •  3/4 cup all-purpose flour
  • 1 ¼ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon Kosher salt
  • 1 ½ cup 100% orange juice, divided
  • 1 beaten egg
  • 1/3 cup canola oil
  • ¼ cup honey
  • 1 teaspoon vanilla
  • ½ cup powdered sugar
  • 1 tablespoon cornstarch (optional)


Heat the oven to 400-degrees. Place muffin papers in two 6-hole muffin tins (or 1 12-hole muffin tin). 

In a large bowl, add all the flours, baking powder, baking soda, salt; whisk to combine. In a medium bowl, whisk together 1 1/4 cup orange juice, and the egg, oil, honey and vanilla. Add the liquid ingredients to the dry ingredients and stir just to combine. The batter will be lumpy and begin to puff a bit from the reaction of the baking soda with orange juice! 

Evenly divide batter into prepared muffin tin.

Bake for 13-15 minutes until the tops spring back. Cool on a wire rack.

Mix together the remaining 1/4 cup of orange juice, powdered sugar and cornstarch (if desired). Pour over the muffins.