Author: These Vegan Cranberry Orange Muffins are soft, moist, and bursting with bright citrus flavor. Tart pops of cranberry meet sweet orange in every bite, and the optional orange glaze takes them straight to bakery status. Whip them up in one bowl with simple ingredients. Perfect for breakfast, brunch, or a cozy afternoon treat.
These Vegan Cranberry Orange Muffins are everything a muffin should be, soft, fluffy, and completely scrumptious. The tart cranberries and sweet orange are a match made in muffin heaven, and they come out tasting better than anything you'll find at a bakery (seriously, vegan or not). Best of all, they're so easy: just 10 simple ingredients and one bowl. They also freeze beautifully. These muffins are guaranteed to wow.
Why These Vegan Cranberry Orange Muffins Work
- Vegan without any fuss: Every bit as delicious and fluffy as the traditional version, but without eggs or dairy. You'll get a super tender crumb with simple pantry staples.
- Tart + sweet perfection: Fresh or frozen cranberries burst as they bake, leaving jammy, tart pops in a sweet orange muffin. Bright zest and juice make the flavor pop. If you're looking for a muffin recipe that impresses, this is the one.
- Fantastic for freezing: Like my Vegan Banana Nut Muffins, these cranberry orange muffins freeze beautifully, so you can keep a stash in the freezer ready to grab whenever you need a quick breakfast or snack.
Ingredients for Vegan Cranberry Orange Muffins
- Cranberries: Fresh or frozen both work. No need to thaw, fold them straight into the batter.
- Orange: You'll use both zest and juice. Zest first, then juice (freshly squeezed = best flavor).
- All-purpose flour: Gives a light, fluffy crumb. For gluten-free, use a 1:1 blend with xanthan gum.
- Sugar, light oil, baking powder, salt, vanilla: This simple combo keeps the muffins sweet, tender, and lofty.
- Plant-based milk: Unsweetened and unflavored. Soy tends to bake up the fluffiest, but any neutral plant milk works.
- Optional orange drizzle: Powdered sugar + orange juice for a quick, zesty glaze.
How to Make Vegan Cranberry Orange Muffins
- Mix the dry ingredients: Whisk the flour, sugar, orange zest, baking powder, and salt in a large bowl.
- Add the wet ingredients: Stir in the plant-based milk, oil, orange juice, and vanilla. Don't overmix, some small lumps are a good thing.
- Add the cranberries: Gently fold in the cranberries, being careful not to over-mix.
- Fill the muffin pan: Divide the batter evenly into a greased or lined muffin pan. Fill cups almost to the top for tall, bakery-style domes.
- Bake: Place the pan in an oven preheated to 375ºF and bake for 22 to 28 minutes, until the tops are golden and a toothpick inserted into the center comes out clean.
- Cool: Let the muffins cool in the pan for at least 15 minutes, then transfer to a wire rack to finish cooling.
- Make the glaze: Whisk together the powdered sugar with the orange juice a teaspoon at a time, until you have a thick, pourable glaze.
- Glaze the muffins: Drizzle the glaze over the cooled cranberry orange muffins and top with extra zest, if desired. Let the icing set before serving or storing.
Variation Ideas
- Swap in dried cranberries: While fresh/frozen cranberries are my favorite, in a pinch you can use dried cranberries in these cranberry orange muffins.Use 1 cup. Soak in warm water 10 minutes to plump; drain very well before folding in.
- Make it gluten-free: 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.
- Make it oil-free: Replace the oil with unsweetened applesauce for an oil-free version of this recipe. Muffins bake a bit faster and will be a bit denser, start checking early.
- Add some crunch: If you'd like, you can add a handful of chopped pecans or walnuts for some crunch and nutty flavor.
- Try another topping: Instead of the glaze, you can sprinkle the tops of the muffins with Turbinado sugar for some sparkle and a crisp, sweet topping.
What to Serve With These Muffins
How to Store
- Room temperature: Store these vegan cranberry orange muffins in an airtight container at room temperature for up to 3 days.
- Refrigerator: For a few extra days of storage, you can keep these muffins in the fridge for up to 5 days.
- Freezer: Muffins can also be frozen for up to 2 months in a freezer bag or airtight container. Thaw them at room temperature or warm unglazed muffins in the microwave 15 seconds at a time, until heated through (glaze can melt).
If you try these cranberry orange muffins, let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram. You can also pin this recipe on Pinterest to save it for later!
Bon appetegan!
Sam Turnbull.
More Vegan Muffin Recipes
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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!
Servings: muffins
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Ingredients
- 2 cups all-purpose flour
- ¾ cup white sugar
- 1 large orange, zested
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup plant-based milk, (such as oat or soy)
- ½ cup light oil, (such as canola or vegetable)
- ⅓ cup orange juice
- 1 teaspoon vanilla extract
- 1 ½ cups fresh or frozen cranberries, (if frozen no need to thaw)
Orange Drizzle (optional):
- ½ cup powdered sugar
- 2 - 5 teaspoons orange juice
- Extra orange zest, for topping
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
Serving: 1 muffin (recipe makes 12 muffins) | Calories: 242kcal | Carbohydrates: 37g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Sodium: 176mg | Potassium: 71mg | Fiber: 1g | Sugar: 19g | Vitamin A: 84IU | Vitamin C: 8mg | Calcium: 66mg | Iron: 1mg
Karah says
these are absolutely amazing. I made them with Bob's whole wheat flour without any problems or dryness
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Karah! That’s great to know, thanks for sharing your whole wheat swap! So glad they turned out moist and delicious 🙂
Valerie says
These muffins were soooo yummy! My family and friends loved them and my son asked me when I will make more before the first batch was even gone >.<
Sam Turnbull @ It Doesn't Taste Like Chicken says
That’s the best kind of problem, Valerie! So glad your family loved them.
Roohi says
10/10 will make again. My new favourite muffin.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! That makes me so happy. Thanks for the review Roohi!
Ilene Ungerleider says
These are wonderful! The only change I made was to replace some of the white flour with spelt (about 1/3), as we like to eat whole grains. The combination of cranberry and orange is perfect. The muffins rose just as they should. Thank for another wonderful recipe, Sam.
Jess @ It Doesn't Taste Like Chicken says
Beautiful! We're thrilled you enjoyed them!
Jennifer says
These muffins were very easy to make. I used Bob’s Red Mill 1:1 gluten-free baking flour instead of all-purpose flour. My only complaint is that they don’t last very long…my family devoured them in only 2 days! I guess that means these are a hit!😁 Thanks for a wonderful recipe!
Jess @ It Doesn't Taste Like Chicken says
Hahaha! The best problem to have! They are too good to resist. 🙂
Heather says
Just reading about the cranberry and orange muffins made my mouth water so I had to make them. They're absolutely delish and so moist. I highly recommend this recipe and will definitely be making these again
Sam Turnbull @ It Doesn't Taste Like Chicken says
Haha I love that!! I am so thrilled you enjoyed them so much Heather, thank you so much for the review 🙂
Tracey says
A good, easy to follow recipe that the children could help with. The muffins were delicious!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wonderful! SO happy you enjoyed it Tracey 🙂
Barb Longo says
Perfect combination of flavours. These muffins are definitely a home favourite for my family!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy to hear that Barb, thank you for the review 🙂
Sandy says
I baked these muffins on a rare rainy day in Arizona. They were light and rose beautifully. The sweet orange frosting pairs beautifully with the slightly tart cranberries. My husband, who has a sweet tooth, loved them. So did I. Thanks Sam for a lovely recipe.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy you and your husband loved them Sandy! Thank you so much for the review 🙂
Mandy says
Not sure what went wrong with mine! I did the oil-free route and used applesauce instead. The only change I made was to use coconut sugar instead of white granulated sugar because I didn't have the white sugar on hand. My muffins were short and the worst part was that I could not get them out of my regular white paper muffin liners! After fighting with ripping the paper off and losing half if the muffin in the process....the muffin was tasty. But I've never had this happen in any of my vegan baking!!!! Any idea what could have caused this disaster? My husband, a real sweet tooth wouldn't even bother to try to get the muffin out!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Mandy, As mentioned in the notes, when making the oil-free swap the muffins will turn out softer and denser, that’s expected. I also didn’t provide a sugar alternative, and coconut sugar behaves differently than white sugar. Making both of those changes at the same time will definitely change the outcome, which explains why the muffins were shorter and stuck to the liners. For best results, I recommend following the recipe as written. And if you are baking oil-free, parchment paper liners (which are non-stick) or silicone muffin liners work much better than regular paper ones. I hope that helps!
Jennifer says
When I’ve done the applesauce substitute in the past (different recipe), my muffins have stuck to the paper. I found I had to cool the muffins for a long time, even refrigerate, before they would come out nicely from the liners.
patricia says
Did you try making these muffins gluten free? If so, what brand did you use?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Patricia, I haven’t personally tested this recipe gluten-free yet, but I do mention how to make it GF in the recipe notes. I’ve always had the best success with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. It usually works really well in muffin recipes. If you give it a try, I’d love to hear how it turns out!
Rose says
Same question regarding the possibility of making into a loaf. How would this affect baking time and temp?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Rose, I haven’t tested this recipe as a loaf, but it should work! I’d keep the temperature the same (375°F/190°C) and bake it in a standard 9x5-inch (23x13 cm) loaf pan. The main difference will be the baking time, likely 45–55 minutes instead of 22–28. Just keep an eye on it and test with a toothpick in the center until it comes out clean. The texture may be a little denser than muffins, but it should still be delicious. If you give it a try, I’d love to hear how it turns out!
Rose says
Thanks for your quick response! When I do make it, I’ll let you know the results.
Rose says
So. I just made this in loaf form, Sam, and omg - it is perfectly delicious!! Light, not dense as you suggested it might possibly be. Your time suggestion was pretty much bang on, too - about 45 minutes. I did cover it with foil at about the 35 minute mark to avoid excessive browning. So, so good - I’ll be making this often!! Thank you!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy that worked Rose! Thank you so much for the update 🙂
Deb says
Will this work as a loaf instead of muffins?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Deb, I haven’t tested this recipe as a loaf yet, but in theory it should work! I’d suggest trying a standard 9x5-inch (23x13 cm) loaf pan, baked at the same temperature. The bake time will be longer (likely 45–55 minutes), so keep an eye on it and test with a toothpick in the center until it comes out clean. The texture may be a bit denser than the muffins, but it should still taste great. If you give it a go, let me know how it turns out!