Vegan 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
Scale
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
Find it online: https://bakedbylisa.com/vegan-cranberry-orange-muffins-recipe/
