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Close up of a stack of two cranberry orange muffins, one in a paper muffin liner.
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Vegan Cranberry Orange Muffins

These vegan cranberry orange muffins are full of fresh flavor. They’re soft, fluffy, tender and perfectly sweetened. Top with an optional glaze for a deliciously sweet treat!
Course Dessert, Snack
Cuisine Vegan
Keyword Vegan cranberry orange muffins
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 Muffins
Calories 193kcal

Equipment

Ingredients

Cranberry Orange Muffin “Wet” Ingredients

  • 2 tablespoons ground flaxseed (20 grams)
  • cup orange juice (80 milliliters)
  • 1-2 tablespoons orange zest *
  • ¾ cup plant-based milk , I use soy milk (185 milliliters)
  • 1 teaspoon apple cider vinegar (5 milliliters) **
  • cup granulated sugar (130 grams)
  • cup vegetable oil (80 milliliters)
  • 1 teaspoon vanilla extract (5 milliliters)

Cranberry Orange Muffin “Dry” Ingredients

  • 2 cups all-purpose flour (280 grams)
  • 2 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • pinch of salt
  • 1 cup cranberries (115 grams)***

Orange Glaze (Optional)

  • 1 cup icing sugar (140 grams)
  • 2 tablespoons orange juice ****
  • orange zest , to taste (optional)

Instructions

Step 1: Prepare a Flax Egg

  • In a small bowl, mix ground flaxseed with the orange juice and orange zest. Set aside.
    2 tablespoons ground flaxseed, ⅓ cup orange juice, 1-2 tablespoons orange zest

Step 2: Mix Liquid Ingredients

  • In a large mixing bowl, add plant-based milk and apple cider vinegar. Whisk to combine and let sit for 1-2 minutes.
    ¾ cup plant-based milk, 1 teaspoon apple cider vinegar
  • Then, whisk in granulated sugar, vegetable oil and vanilla extract until evenly combined.
    ⅔ cup granulated sugar, ⅓ cup vegetable oil, 1 teaspoon vanilla extract
  • Add your prepared flax egg and whisk through.

Step 3: Add Dry Ingredients

  • Add flour, baking powder, baking soda and salt. Stir until the batter is almost mixed then add cranberries.
    2 cups all-purpose flour, 2 ½ teaspoons baking powder, ¼ teaspoon baking soda, pinch of salt, 1 cup cranberries
  • Mix until the batter is just combined (no clumps of dry flour visible and cranberries are evenly mixed through).

Step 4: Bake

  • Preheat your oven to 350 °F.
  • Prep a 12-slot muffin tin with muffin liners.
  • Divide the batter evenly into the 12 muffin slots.
  • Bake for 20-22 minutes, until a toothpick inserted into the center of a muffin comes out clean.
  • When out of the oven, let the muffins sit for a few minutes before carefully transferring to a wire baking rack to cool.

Step 5: Glaze (Optional)

  • To make the glaze, stir together icing sugar and orange juice. You may want to add some orange zest as well.
    1 cup icing sugar, 2 tablespoons orange juice, orange zest
  • Make sure the muffins are fully cooled before dipping into the glaze.

Notes

*The zest of 2 oranges.
**Can use white vinegar.
***Fresh or thawed cranberries. I like to halve or quarter large cranberries, but you can keep them whole.
****Could make cranberry glaze by using cranberry juice instead of orange juice.
Nutrient analysis performed on muffins only - no optional orange glaze added. 
Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition

Serving: 1Muffin (1/12 of recipe) | Calories: 193kcal | Carbohydrates: 30g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 159mg | Potassium: 74mg | Fiber: 2g | Sugar: 12g | Vitamin A: 10IU | Vitamin C: 6mg | Calcium: 84mg | Iron: 1mg