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: 12 muffins
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
Find it online:
https://itdoesnttastelikechicken.com/cranberry-orange-muffins/Scan the QR code for updates, tips, and to ask me any questions!
