Vegan Cranberry Orange Muffins Recipe
Introduction
These vegan cranberry orange muffins are a delightful combination of tart cranberries and bright citrus flavor. Perfect for breakfast or a snack, they’re moist, naturally sweetened, and easy to make. Enjoy a batch fresh from the oven or packed for on-the-go.
Ingredients
- 2 cups flour
- 3/4 cup sugar (pure cane, coconut, or date)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 1 cup orange juice
- 1/2 cup unsweetened applesauce
- 2 cups cranberries (fresh or frozen)
- 1 tablespoon orange zest
Instructions
- Step 1: Preheat the oven to 350 degrees F. Line a muffin tin with parchment liners or lightly grease with oil.
- Step 2: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the orange juice and applesauce, mixing until just combined—avoid overmixing.
- Step 3: Gently fold in the cranberries and orange zest.
- Step 4: Spoon the batter into the muffin tin, filling each cup to the rim. Optionally, top with a few extra cranberries and a sprinkle of sugar for a crunchy finish.
- Step 5: Bake on the center rack for 30 minutes. Allow muffins to cool for a few minutes before enjoying.
Tips & Variations
- Use frozen cranberries directly from the freezer to prevent the batter from turning pink.
- Swap orange juice for apple juice if you prefer a milder citrus flavor.
- For extra texture, add chopped nuts such as walnuts or pecans.
- To make them gluten-free, substitute the flour with a gluten-free all-purpose blend.
Storage
Store the muffins loosely covered at room temperature for up to 3 days. For longer freshness, refrigerate for up to 6 days or freeze in an airtight container for 2 to 3 months. Reheat gently in the oven or microwave before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh cranberries instead of frozen?
Yes, fresh cranberries work well. If using frozen, add them directly to the batter without thawing to keep the color vibrant.
Are these muffins sweet enough without additional sugar toppings?
Yes, the natural sweetness from sugar and orange juice combined with the tart cranberries balances well, but a sprinkle of sugar on top adds a nice crunch and extra sweetness if desired.
PrintVegan Cranberry Orange Muffins Recipe
These Vegan Cranberry Orange Muffins are a delightful plant-based treat bursting with fresh cranberries and zesty orange flavor. Naturally sweetened and made without eggs or dairy, they offer a moist, tender crumb perfect for breakfast or a snack.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack, Baking
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Dry Ingredients
- 2 cups flour
- 3/4 cup sugar (pure cane, coconut, or date sugar)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
Wet Ingredients
- 1 cup orange juice
- 1/2 cup unsweetened applesauce
Additional Ingredients
- 2 cups cranberries (fresh or frozen)
- 1 tablespoon orange zest
Instructions
- Preheat Oven: Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with parchment liners or lightly grease with oil to prevent sticking.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- Add Wet Ingredients: Pour in the orange juice and unsweetened applesauce into the dry ingredient mixture. Stir gently until just combined; be careful not to overmix to keep the muffins tender.
- Fold in Fruit and Zest: Gently fold in the cranberries and orange zest, ensuring they are evenly distributed throughout the batter.
- Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup to the rim. Optionally, top with a few cranberries and a sprinkle of sugar for a crunchy topping.
- Bake: Place the muffin tin on the center oven rack and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
- Store: Keep muffins loosely covered on the counter for up to 3 days, refrigerate for up to 6 days, or freeze in an airtight container for 2 to 3 months.
Notes
- Use fresh or frozen cranberries; if using frozen, do not thaw before adding to prevent batter from turning pink.
- For a crunchier top, sprinkle a bit of sugar on top before baking.
- These muffins can be customized by adding chopped nuts or substituting orange juice with another citrus juice.
- Do not overmix the batter as it can make the muffins tough.
- Ensure all ingredients are measured accurately for best results.
Keywords: vegan muffins, cranberry orange muffins, plant-based breakfast, dairy-free muffins, egg-free muffins, healthy muffins, orange zest muffins
