Do you love muffins? You’re in luck! I have a vegan orange cranberry muffins recipe that will knock your socks off! It’s so good, you won’t believe it doesn’t contain any dairy or eggs. Plus, it only takes 30 minutes to make and is the perfect breakfast treat for fall and winter mornings.
Orange cranberry muffins
Vegan orange cranberry muffins are easy to make and are a wonderful option for breakfast or as a snack. They’re moist, fluffy, and jampacked with bright flavors. If you’re serving them up to guests, everyone will be sure to love them — vegan or not.
You can whip up this deliciousness in no time at all with just a few simple ingredients. Your friends and family will be begging you to bake them more of these tasty treats – so go ahead and share my cranberry orange muffin recipe with everyone! They’ll thank you later (and they might even bring some over).
Seemingly everyone today has a dietary restriction of some sort. Thankfully, there are more and more recipes written every day to accommodate everyone’s various needs. Unfortunately, that means there are poorly written recipes, with hard-to-find ingredients, difficult baking techniques, and unsatisfying results.
Other fruit desserts you will love:
Fear not, because these vegan, healthy cranberry orange muffins are simple and tasty, and you won’t have to scour the grocery store for an expensive item you won’t use again.
For those that aren’t vegan, I still recommend giving these muffins a try! Instead of using butter and other products that rack up the calories, fresh fruit juices replace them offering a healthy alternative to a well-loved snack.
I’ve also served these to my children as an on-the-go breakfast or quick snack, and they love them! My kids are not vegan and aren’t always easy to please. The fact they gobble these up and ask for more is a sure sign that anyone who tries this muffin recipe will enjoy it.
Are orange cranberry muffins healthy?
The answer to this question is: it depends. In general, most vegan cranberry muffins are healthier than traditional recipes because they use less butter and sugar. However, if you are looking for an especially nutritious muffin, you will want to look for a recipe that includes whole grains and healthy fats like avocado or olive oil. This vegan cranberry orange muffin recipe is a nice option because it includes unsweetened applesauce.
If you are looking for a healthy cranberry orange muffin recipe, I recommend using whole wheat flour and replacing half of the sugar with stevia or another low-calorie sweetener.
My favorite thing about these vegan orange cranberry muffins is that it’s easy to make modifications to suit your dietary needs. Whether you are vegan, gluten-free, or have a nut allergy, I’ve got you covered!
Vegan Muffins: Baking Tools and Ingredients
Are you ready to get baking? I’m so excited for you to try these orange cranberry muffins that are light, and full of perfectly tart flavors. Here’s what you will need:
- Measuring cups and spoons
- Muffin pan for twelve muffins
- Mixing bowls
- Pastry bag or Ziplock bag
- Cooling rack
- all purpose flour
- granulated sugar
- baking powder
- baking soda
- freshly squeezed orange juice
- unsweetened apple sauce
- dried cranberries
- orange zest
Can I substitute dried cranberries for frozen?
Frozen cranberries can be substituted for dried cranberries in this recipe. If you choose to use frozen cranberries, be sure to thaw them first and then drain any excess liquid before adding them to the batter.
I’ve come across vegan recipes that are quite complicated, but my orange cranberry filled muffins are totally the opposite. Gather up your ingredients and see for yourself!
Vegan Cranberry Orange Muffins: Why it Works
Vegan recipes can be finicky. Without eggs, baked goods can lack structure, taste, and moisture. Thanks to the use of applesauce and both baking soda and powder, these orange cranberry muffins are moist, and have the same texture you know and love in a muffin.
Vegan recipes can also lack taste, but with orange zest and cranberries, and the addition of orange juice, this recipe is delicious. The orange juice doesn’t just add a refreshing taste – it adds moisture, too. Nothing is worse than a dry muffin, but these will be moist and melt in your mouth.
Anyone who didn’t read the recipe won’t know they’re eating vegan muffins. They’re that good.
What ingredients can I add to these orange cranberry muffins?
If you like experimenting and creating flavors, feel free to add other ingredients. Some ideas:
- Coconut flakes
- Chopped walnuts or pecans
- Shredded apples (adds moisture)
- Dried apricots (chopped) or raisins (McCormick has organic)
- Chocolate chips
- Add a chocolate drizzle on top by mixing cocoa powder with powdered sugar and milk. Add a little at a time to get the right consistency for your drizzle.
What can I serve these cranberry orange muffins with?
You can enjoy these muffins for breakfast, snack time, or even dessert. If you’re looking to cut back on sugar, try offering them alongside some fresh fruit like strawberries, peaches, grapes, or pears.
If you’re in the mood for something a little more indulgent, serve them with a smear of vegan butter or Nutella.
Tips and Tricks for Perfect Vegan Muffins
What Muffin Tin Should I Use?
Not all muffin tins are the same. Some come with nine cups, others twelve. The variety is great, but recipes yield different amounts, making it difficult to know which one to buy. It might seem prudent to purchase one with many cups to accommodate any recipe, and it is, but be aware that empty cups will affect the baking process.
Fortunately, there’s a way around that. If your muffin tin has 16 or 18 cups, or any amount greater than 12, you filled your tins too full, or something else went wrong (baking is a science, and sometimes science goes wrong), and you’re left with empty cups, fill them with water. This will ensure even distribution of heat throughout the pan, giving all your muffins a consistent taste and texture.
How Should I Serve Cranberry Orange Muffins?
The best part about making muffins is eating them! Whether you’re keeping them all to yourself or serving them to guests at a brunch or luncheon, presentation can elevate your orange cranberry muffins.
If you’re using liners, be sure to choose them carefully. Either pick a color scheme that matches or complements your platter or use brown liners to match the muffins.
A simple way to present your muffins beautifully is by plating them on a large, beautiful serving platter. Surround them with orange zest or peels, and a few sprigs of fresh rosemary. Then drop some festive whole cranberries. The cranberries and the rosemary will mimic the look of holly, making it the perfect platter for a holiday party.
If you’d like, top your muffins with a simple icing made with powdered sugar and non-dairy milk. This is especially beautiful if you chose not to top them with granulated sugar before baking.
Can I Make Vegan Muffins Gluten Free?
Definitely! Instead of using the traditional, all-purpose flour, sub any gluten free or buckwheat variation. These two types of flours will the best option, as I do not recommend using coconut flour for this recipe.
Can the Batter be Made in Advance?
Yes, it can, but it won’t last forever. If you want to prep the batter ahead of time, follow all the steps and then add the completed product to an airtight container. When you’re ready to bake them, keep a closer eye on them than you usually would. The baking time may vary due to the temperature of the chilled batter and the thickening caused by the baking soda sitting for an extended period. Stored batter will last in the fridge for approximately 48 hours.
How to Store Vegan Muffins?
After serving your healthy cranberry orange muffins, store them in an airtight container and keep in a cool, dry place for a few days after baking. If you’d like to keep them longer, wrap them individually in plastic wrap and store in the freezer. This will keep them fresh for months, and you can enjoy them whenever you’d like!
Alright, my friends, now you’re off to experience the joy of baking these incredibly vegan muffins chockfull of bright, tart citrusy flavors. Have you already tried the recipe? Let me know how it went by sharing your thoughts in the comments below. And, as always, happy baking!
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Orange cranberry muffins
- Measuring cups and spoons
- Pastry bag or Ziplock bag
- 2 cups flour
- ½ cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup freshly squeezed orange juice
- ½ cup unsweetened apple sauce
- 1 cup dried cranberries
- 1 tbsp orange zest
- Start by preheating your oven to 375 degrees Fahrenheit. Grab a muffin pan (for 12 muffins) and fill with a muffin liner or use a nonstick oil spray.
- In a medium bowl, whisk and mix in all your dry ingredients; flour, sugar, baking powder, baking soda, and salt.
- Then add your orange juice and apple sauce until the batter is well combined and smooth. Don’t overmix.
- Add the dried cranberries and orange zest and fold in.
- Add the batter to a pastry bag or a Ziplock bag and cut a small corner and fill the muffin liners for about ¾ each.
- Then add a few cranberries on top of each muffin. You can also sprinkle some additional sugar, this is optional.
- Bake the muffins for 18-20 minutes. You can also check with a toothpick to see if the inside is done. If the center comes out clean, your muffins are done. Let them cool off on a cooling rack for about 5 minutes.
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