Whole Orange and Maple Oatmeal Muffins //

Whole Orange and Maple Oatmeal Muffins




Yield 12 muffins

These Whole Orange and Maple Oatmeal Muffins have it all: They’re packed with good-for-you ingredients, they’re incredibly aromatic and moist, and they have that irresistible crunchy top. They’re even dairy-free! It’s the kind of breakfast treat that will make you want to spring out of bed.


For the muffins

For the streusel topping


For the muffins: Bring a saucepan of water to a boil. Add the whole orange and simmer, half covered, for 15 minutes. Transfer to a bowl of ice water and let cool completely, about 15 minutes. Chop the orange into pieces. Purée (pits and all) using a mini food processor or a stick blender. Set aside.

In a small bowl, combine the oats and orange juice and let rest for 15 minutes.

Preheat oven to 350°F (175°C). Line 12 muffin cups with parchment paper cups.

In a large bowl, whisk together the white and wheat flours, sugar, baking powder, and salt. In another bowl, whisk together the maple syrup, oil, eggs, vanilla, orange purée, and oats. Pour the mixture over the dry ingredients and mix until just combined. Fold in the walnuts. Set aside while you make the topping.

For the streusel topping: In a bowl, combine all the ingredients. Using a pastry cutter or a fork, mix until the oil is well distributed and the mixture is crumbly.

Divide the muffin batter between the cups. Sprinkle with streusel topping. Bake for 25 minutes, or until a toothpick comes out clean.

VARIATION: You can transform these muffins into a delightful coffee cake! Simply bake in an 8-inch square pan for about 50 minutes, or until a toothpick comes out clean.

STORAGE: Store muffins in airtight containers at room temperature for up to 2 days, in the refrigerator for up to 1 week, or freeze for up to 3 months.

Courses Breakfast

Recipe by Food Nouveau at