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Vegan Cranberry Orange Muffins

These simple bakery-style Vegan Cranberry Orange Muffins are bursting with festive flavors of cranberry and citrus!
Prep Time10 mins
Cook Time20 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: cranberry, muffins, orange, vegan
Servings: 12
Calories: 178kcal
Author: Lara

Ingredients

  • 250 g flour all-purpose or cake flour (2 cups)
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 150 g granulated sugar or light brown sugar (¾ cup)
  • 80 mL vegetable oil e.g., canola oil (⅓ cup)
  • 180 mL plant-based milk neutral flavored e.g., oat milk (¾ cup)
  • 3 tbsp. fresh orange juice
  • zest of one orange
  • 120 g cranberries dried or fresh 1 + a few extra for topping (1½ cup)

Orange Glaze

  • 120 g powdered sugar
  • 1-3 tbsp. fresh orange juice
  • orange zest optional

Instructions

  • Preheat oven to 220°C (428F). Lightly oil a muffin pan or line with muffin liners.
  • Sift and mix flour, baking powder, baking soda and salt in a medium sized bowl and set aside.
  • Place sugar and oil in a large mixing bowl of a stand mixer fitted with a paddle attachment (or use a hand mixer) and mix on medium speed until combined.
  • Add orange juice and zest and mix for another 30 seconds. Add milk and mix for 1 minute until well combined.
  • Slowly add dry ingredients and mix on low speed until just combined. Do not overmix.
  • Fold in cranberries using a spatula.
  • Divide muffin batter between 10 to 12 muffin liners and fill almost all the way (for a large muffin) or ¾ full (for a smaller muffin). Top with extra fresh cranberries if desired.
  • Bake in a preheated oven at 220°C (428F) for 7-8 minutes. Without opening the oven door, reduce the temperature to 175°C (350F) and bake for another 10-13 minutes until a skewer inserted into the center comes out clean.
  • Allow muffins to cool in muffin pan for at least 10 minutes (otherwise they may break apart). Then, transfer to a cooling rack to cool completely.
  • To make the glaze, whisk together powdered sugar and juice. For a thicker glaze, add less juice (1-2 tbsp.) and for a runny glaze, add more juice, until a desired consistency is reached. Drizzle over cooled muffins and top with extra zest as desired.

Notes

  1. If using frozen blueberries tap dry using paper towels before adding them to the batter. Do not thaw frozen blueberries before using.

Nutrition

Calories: 178kcal | Carbohydrates: 42g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 191mg | Potassium: 49mg | Fiber: 1g | Sugar: 24g | Vitamin A: 47IU | Vitamin C: 4mg | Calcium: 75mg | Iron: 1mg