Vegan Cranberry Orange Muffins
These simple bakery-style Vegan Cranberry Orange Muffins are bursting with festive flavors of cranberry and citrus!
Servings: 12
Calories: 178kcal
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
- 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