Vegan Cranberry Orange Muffins

Name: Vegan Cranberry Orange Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 cup(s) all-purpose flour; 3/4 cup(s) white sugar; 1 large(s) orange (zested); 2 teaspoon(s) baking powder; 1/2 teaspoon(s) salt; 3/4 cup(s) plant-based milk ((such as oat or soy)); 1/2 cup(s) light oil ((such as canola or vegetable)); 1/3 cup(s) orange juice; 1 teaspoon(s) vanilla extract; 1 1/2 cup(s) fresh or frozen cranberries ((if frozen no need to thaw)); ½ cup(s) powdered sugar; 2 - 5 teaspoon(s) orange juice; Extra orange zest (for topping)

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Vegan Cranberry Orange Muffins

These Vegan Cranberry Orange Muffins are bursting with bright citrus flavor and tart cranberries. Soft, moist, and perfectly sweet, they’re a cheerful treat for breakfast, brunch, or a cozy afternoon snack. Top with a simple orange icing, bakery style muffins!

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Prep Time10

Cook Time25

Total Time35

Meal Type: Baking, Breakfast, Dessert, Snacks

Keyword: cranberry orange muffins, muffin, muffins

Special: Freezer-Friendly, Kid-Friendly, Nut-Free, Seasonal (Cold Weather), Soy-Free

Tool: Oven

Ingredient: Cranberries, orange

Servings: 12 muffins

Ingredients

2 cup(s) all-purpose flour
3/4 cup(s) white sugar
1 large(s) orange zested
2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
3/4 cup(s) plant-based milk (such as oat or soy)
1/2 cup(s) light oil (such as canola or vegetable)
1/3 cup(s) orange juice
1 teaspoon(s) vanilla extract
1 1/2 cup(s) fresh or frozen cranberries (if frozen no need to thaw)

Orange Drizzle (optional):

½ cup(s) powdered sugar
2 - 5 teaspoon(s) orange juice
Extra orange zest for topping

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Instructions

Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with parchment liners or lightly grease it.
Mix the dry ingredients. In a large bowl, whisk together the flour, sugar, orange zest, baking powder, and salt.
Add the wet ingredients. Pour in the plant-based milk, oil, orange juice, and vanilla. Stir until just combined. The batter can be slightly lumpy—don’t overmix. Gently fold in the cranberries.
Scoop the batter evenly into the muffin cups, filling each almost to the top.
Bake for 22 to 28 minutes, until the tops are golden and a toothpick inserted into the center comes out clean.
Cool in the pan for at least 15 minutes, then transfer to a wire rack to cool completely or enjoy warm.
Optional glaze: Once the muffins are fully cooled, whisk the powdered sugar with orange juice 1 teaspoon at a time until a thick but pourable glaze forms. Drizzle over muffins and top with extra zest, if desired. Allow icing to set before serving.

Notes

Storage: Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. Muffins can also be frozen for up to 2 months.

Gluten-Free Option: Use a 1:1 gluten-free flour blend that contains xanthan gum. Let the batter rest 10 minutes before baking for best texture. Results may vary slightly by brand.

Oil-Free Option: Replace the oil with unsweetened applesauce. Muffins will be softer and denser. Reduce bake time slightly and check early, as oil-free versions bake faster.

Using Dried Cranberries: Use 1 cup of dried cranberries. Soak in warm water for 10 minutes to plump, then drain well before adding to the batter.

Nutrition

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