Orange Muffins Without Butter 无油版香橙玛芬
These Orange Muffins are very spongy in every bite and taste delicious with full of orange flavour even though they’re not feather light cakes. I consider this is a healthy recipe using natural yoghurt without butter or oil.
Orange Muffins Without Butter
Author: Ann Low
Serves: makes 9
- 3 Egg yolks
- 30g Sugar
- 35g Fresh orange juice (about 45ml)
- Orange zest from one large orange
- 70g Natural yoghurt
- 80g Plain flour
- 10g Corn flour (corn starch)
- ½ tsp Baking powder
- a pinch of salt
- 3 Egg whites
- 70g Sugar
- Beat egg yolks and sugar until white at medium speed and add orange juice, natural yoghurt and mix well.
- Remove bowl from machine, add in sifted flour (plain flour, corn flour & baking powder) and mix well with a hand whisk, follow by orange zest, mix well again.
- Whisk egg whites and sugar until peak form.
- Fold ¼ of egg white to egg yolk mixture with a rubber spatula until well mix and fold in remaining egg white in two batches.
- Scoop batter into muffin liners to ¾ full and place them on a baking tray. Cool muffins before serving.
- Bake at preheated oven at 170C for about 25-30 minutes or until skewer inserted comes out clean.
- Bang the baking tray together with the small cakes on the counter top 2-3 times once they are cooked, as this will prevent the cakes from too much shrinking.
- 3个 蛋黄
- 30克 细砂糖
- 35克 鲜榨橙汁 （约45毫升）
- 一大粒香橙皮屑 （放多才会香）
- 70克 天然优格
- 80克 普通面粉
- 10克 玉米粉
- 1/2茶匙 泡打粉
- 3个 蛋白
- 70克 细砂糖
- 在另一个干净的碗，用电动打蛋器慢速度打至起蛋白及泡打粉至泡沫状态。 分3次加入糖, 以中高速度打发至坚挺状。
- 放进预热烤箱摄氏170度烤鱼约25-30分钟或竹签插入蛋糕内部，拔出没有粘糊，就表示熟了。烤好后的蛋糕连烤盘在桌面敲打几下，敲出气泡 （这样可防蛋糕过度的收缩）。蛋糕待凉后即可享用。待凉后即可享用。看。
I thought it was hokkiado cupcakes on first look !! Looks equally soft and tender.. but indeed very healthy and can eat many without guilt !!
Looks so spongy and light! Guilt-free yummy! And must be very fragrant from the oranges too!
The microplane zester is on my wish-list for ages. It is very expensive over here, close to RM100! So I'm using the cheapest one from Ikea! 🙂
Have a great weekend!
WOW! That is real expensive compare to here.
By just looking at the 1st photo,I would have thought that you baked some Hokkaido light cheesecakes. Very healthy indeed & they look yummy too!
Jessie, you're not the first one saying this looks like Hokkaido cake. I definitely going to bake Hokkaido cake soon 😀
this is sooooooooooooooperb!Love your space. truly!visit me when time permits – http://www.relishdelish.blogspot.com
Looks so light and spongy – looks more like chiffon cupcake than muffins to me 🙂
Can you tell from eating that it has no butter? I also love your photos here. 🙂
Thanks! You can only smell the orange zest.
Hi Ann,This is a lovely orange muffin without butter.The last picture remind me of (鸡蛋糕)。May I know does the texture of this muffin something like that?Btween may I know how do you peel of the membran of the orange so nicely?
Ann, these look gorgeous, fluffy and soft. Reminds me of the Chinese "dan gao".
You can make this beautiful muffins without butter? That's amazing!!! I love the orange hint in these muffins too. Looks so good – I can and love to eat this every morning with my tea!
replacing butter with natural yogurt is a wonderful idea. Will try these mini chiffon
Hope you like it 🙂
Looks very spongy and light nice one!
I am always on the lookout for butterless bakes heehee. With yogurt is even better, i will definitely try this. Thanks for sharing!
Esther, you're welcome 🙂
I would love to try to bake this muffin. It looks fluffy and tasty. Don't forget that its orange flavor. My favorite. Yum!embroidery perth
Have a try. I'm sure you'll love it 🙂
Beautifully done!!! So light and moist looking…and the addition of orange zest and juice sounds delish~
What a beautiful muffin. I love that you replace the butter with yogurt! What a healthy muffin. I bet they are good for breakfast! 😉
Yes Amy, this is good for anytime of the day.
i just love the orange flavour. I want 2…3 also can do 😀 By the way, your orange skin grater looks very cute!
Mary, You can take all you want. 🙂
I just bought that grater not long ago and it is so much easier to use compare to my old one.
Soft spongy and moist! Love orange flavour.
wow…this looks so refreshing!!Best of all….without butter…yeah!!I bookmarked it already, will try out this weekend!!Thanks for sharing ^o^I have that grater too, mine is PINK in colour.Recently I saw a Purple one, so tempting to buy lor!(我的眼睛真的很坏蛋,看到什么就手痒啦。。。哈哈哈!)
Wow … so pretty and 很好吃!
The method looks like that for sponge cake. The texture also looks like sponge cake. Looks light and yummy!
These look delicious and healthier without the butter, don't now if I should try making these, usually my chiffon cakes shrank if baked in cups .
Jeannie, make into muffin liner easier to handle than chiffon mould.
Mmmm…they look lovely and oh so good! I can imagine to take a bite! I might have to try this without butter!
Hi Lyndsey, So happy to see you here. Thanks for your comment 🙂
I thought is Hokkaido chiffon cupcake at first glance. This must be very light and refreshing.
Love this series of photos, the colour coordination is very nice.
Thanks Angel. I think I'v slacken a little on my photography skill after two months' break.
WOW!! THese look sooo delicious, looks like mini orange chiffon cakes 🙂
hahaa…Actually I wanted to name this as chiffon cake too.
Oh yum !!! Love these healthy muffins with spongy texture ! 😀
Anne, This method is just like castella cake.
The don't look like muffins at all… I gotta try this recipe!
Christine, still got time to bake?
It sure does sound good. I love anything citrus.
sound so light and can eat as many as we can, no burden at all!
Wow, no butter? CAnt really tell from that wonderful golden colour! Guess eating two of these for tea won't be sinful at all! Yum!
Ann, I love this! The muffins kind of look like chiffon cake. I will make these muffins this weekend.
Glad to hear that 🙂 Give me a feedback after trying it.
Those are gorgeous!! I love the hint of orange too.
I gonna like this muffin without butter. Will try if it is not that 'sweet'. Myself a bit 'kiasee' of becoming diabetic.
Kimmy, OK lah.. not too sweet to me.
Hi Ann, finally I made these for LTU event. Turns out well. I'm very happy but still room for improvement. Thanks.
Ann, I can smell the orange fragrance over here, the muffin texture looks soft and fluffy.
Jess, can try this at home. Not too sweet to my liking.
Ann, where did you buy the 'toy' for grating orange zest?
I bought it at Tott. Very expensive around $28 but they also got cheaper one around $15 with wider plate.
Dear Ann, I'm a newbie in baking. Tried your orange muffins without butter recipe. Texture looks very diff from the one on your page. Mine felt like hokkaido cakes, inside was soft, springy but the outter top of the cake was a little wet / sticky after cooled overnight. Love being able to taste the real orange and bits of the zest.
Hi SeaBiscuit,Your cakes were not fully baked that was why the top of the cake was still wet the next day. You can bake another 5 mins longer the next time when you bake this again.
These muffins look so soft and light. Would love to have one with my cup of tea.
Can you tell from eating that it has no butter? I also love your photos here. 🙂
Hi Ann, I bake this today.It was really full of orange fragrant and very spongy..My daughter loves it. Just wondering how come my muffin outer part was sticky? But inner is fine. tq
Jes, mine was ok, very clean on the outer part. I'm using this non-stick wrapper from PH.
¸.•°`♪♪♫Suas receitas são tão boas, tão deliciosas!Bom fim de semana!Beijinhos.°ºBrasil♫º♫♪.•彡♡彡•.♪♫
These look so cute and fluffy, would so love to have one with my morning coffee now… Remind me of chiffon cake!
Ann, these look amazing! I love your presentation and those boxes..very cute! AWESOME Recipe…I wish you wonderful weekend! xo
Wah, just got back already tempting us with your bakes! I wanna try!! Hahaha!Ann, my mom just had fillers done on her cheeks. Hope over to Reverse The Effects Of Aging With Restylane Dermal Fillers! to check it out & let me know what you think 🙂 See u there!
Hi, i m newbies can i kn u says beat egg white to peak form is soft or stiff peak for this recipe?
Hi Isabelle, For stiff peak is to beat the eggs until the peak stands straight up when the beaters are lifted from the mixture.
I’ve uploaded another set of step by step pics on this post.
Hi Ann, Love all your recipes! I felt they are the best coz they are suited to my taste buds 😉 I have tried the Blueberry
Yogurt cupcakes twice with great success! thank you so much for sharing your awesome foolproof recipes! :-*
Hi Ann! I tried this recipe twice and ended up with almost the same results : the bottom of the cake is black at the first attempt (hahaha) second attempt is dark brown! I placed the cake in the middle of the oven. Mine is the old-fashioned small conventional type of oven (no fan). Please advise as i would like to improve!
Hi Wendy, I think you understand your small oven better 🙂 It really depends the type and size of your cake you're going to bake. For my oven, if the cake takes longer time to bake, I usually place the cake at the lower rack and for a pie or muffins, I'll place them at the center rack.
Dear Ann, Thanks for the tip about lowering the temperature. Am just wondering do i have to lower it alluniformly by -5 degrees regardless of any recipe coz im using a small oven each time?? thanks so muchmy online shifu :-*
Hi Wendy, Thank you very much for trying my recipes. I think probably your oven temp is too hot. You may lower the temperature to 165 and see how is the result. BTW I'm sorry that I've never tried to bake cakes in a small oven before. Hopefully your cakes turn out well after lowering the temp.
Thanks Ann! Yup..i need to learn as i go along and hopefully get to know my oven better with each bake (hehehe)
Hi Ann, this is kym again. i dont like yoghurt, so if i omit yoghurt what should subsitude with…thanks thanks.wait for your reply
Hi Kym, You can add sour cream or whipping cream to replace yoghurt.