These Vegan Cranberry Orange Muffins are a delightful balance of sweet and tart, bursting with fresh citrus aroma and juicy cranberries.
Packed with plant-based protein, fiber, and naturally low in saturated fat, they make a wholesome, guilt-free snack or breakfast.
Quick and easy to prepare, these muffins are perfect for busy mornings, meal prep, or whenever you need a satisfying, nutrient-rich treat.
Vegan Cranberry Orange Muffins
Equipment
- 12-Cup Muffin Tin
- Parchment muffin liners (12 pieces)
- Medium mixing bowl
- Whisk
- Spoon or ice cream scoop for batter
Ingredients
- 2 cups all-purpose flour or light spelt/whole wheat pastry flour
- ¾ cup sugar cane, coconut, or date sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- Pinch of salt
- 1 cup fresh orange juice
- ½ cup unsweetened applesauce
- 2 cups fresh or frozen cranberries
- 1 tablespoon orange zest
Instructions
- Preheat and Prepare Your Oven: Begin by preheating your oven to 350°F (175°C). Properly preheating ensures even baking and that your muffins rise beautifully.While the oven warms, line a 12-cup muffin tin with parchment paper liners or lightly grease each cup with a small amount of oil. This will prevent sticking and make it easier to remove the muffins once baked.
- Combine Dry Ingredients: In a medium mixing bowl, whisk together your dry ingredients: 2 cups flour, ¾ cup sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, and a pinch of salt. Whisking not only mixes the ingredients but also aerates the flour, creating lighter, fluffier muffins. Take a moment to inspect the mixture for any lumps and ensure even distribution of the leavening agents for perfect rise.
- Incorporate Wet Ingredients: In a separate small bowl or measuring cup, combine 1 cup fresh orange juice and ½ cup unsweetened applesauce. Pour this liquid mixture into the dry ingredients and gently stir using a spatula or wooden spoon. Mix just until everything is combined—avoid overmixing, as this can make the muffins dense and tough. You want a slightly lumpy batter for the softest, most tender texture.
- Fold in Cranberries and Orange Zest: Carefully fold in 2 cups cranberries (fresh or frozen) and 1 tablespoon orange zest. Folding gently ensures that the cranberries remain intact and distribute evenly throughout the batter. The orange zest will infuse the muffins with a bright, citrusy aroma that perfectly complements the tartness of the cranberries.
- Fill the Muffin Cups: Using a spoon or ice cream scoop, divide the batter evenly among the 12 muffin cups, filling each to the rim. For an extra touch, sprinkle a few whole cranberries on top of each muffin and optionally dust with a small pinch of sugar. This step creates a lightly crunchy, slightly caramelized topping after baking, adding both texture and visual appeal.
- Bake the Muffins: Place the muffin tin in the center of the preheated oven and bake for 30 minutes. The muffins are done when a toothpick inserted into the center comes out clean or with just a few crumbs clinging to it. Avoid opening the oven too early, as this can cause the muffins to collapse. During baking, your kitchen will fill with the irresistible scent of orange and sweet cranberries—a true teaser for what’s to come!
- Cool and Enjoy: Once baked, remove the muffin tin from the oven and allow the muffins to cool for 5–10 minutes before transferring them to a wire rack. Cooling slightly prevents the muffins from breaking apart when removed from the liners. Serve warm for a soft, melt-in-your-mouth experience, or allow them to cool completely for a firmer texture that’s perfect for packing in lunchboxes or storing.
- Store for Later: These muffins stay fresh at room temperature for up to 3 days when loosely covered. For longer storage, refrigerate for up to 6 days or freeze for 2–3 months. To freeze, wrap each muffin individually in parchment or plastic wrap and place in an airtight container or freezer bag. Reheat in the oven or microwave for a few minutes to enjoy them fresh and soft anytime.
Notes
- Flour Options: Use light spelt, unbleached all-purpose, or whole wheat pastry flour. For a gluten-free version, substitute with a 1-to-1 gluten-free flour blend.
- Measuring Flour: Spoon the flour into your measuring cup instead of scooping directly from the bag to avoid dense muffins. Level with a knife.
- Mixing Batter: Do not overmix. Overmixing activates gluten and can make muffins tough or unevenly baked. Stop mixing once the wet and dry ingredients are just combined.
- Topping Tips: Sprinkle sugar over the muffins before baking for a lightly crunchy, caramelized top.
- Baking Soda Substitute: If you don’t have baking soda, slightly increase the baking powder to a heaping 2 teaspoons.
- Cranberry Choice: Fresh or frozen cranberries both work. If using frozen, fold them in directly from the freezer without thawing.
Chef’s Secrets For Perfect Muffins
One key to creating light and fluffy muffins is properly aerating your dry ingredients before combining them with wet ingredients.
Whisk the flour, sugar, baking powder, baking soda, and salt thoroughly to evenly distribute the leavening agents.
Another secret is using applesauce instead of oil. This adds moisture without extra saturated fat, keeping the muffins tender and soft.
Folding cranberries gently ensures they don’t break and bleed their color into the batter.
Lastly, preheating the oven and baking in the center ensures even heat distribution, creating a perfectly golden muffin top every time.
Serving Suggestions For Muffins Anytime
These muffins are versatile and can be served in numerous ways.
Enjoy them warm for breakfast with a pat of vegan butter or a drizzle of almond butter.
They pair beautifully with a hot cup of coffee, herbal tea, or plant-based milk.
For a satisfying snack, serve them alongside fresh fruit or a yogurt parfait.
You can also use these muffins as part of a brunch spread, cut in halves and lightly toasted, offering both texture and flavor variety for any gathering.
Storage Tips To Keep Muffins Fresh
For short-term storage, keep the muffins at room temperature in an airtight container or loosely covered with a kitchen towel for up to three days.
For longer preservation, refrigerate for up to six days.
If freezing, wrap each muffin individually in parchment paper or plastic wrap and place in a freezer-safe bag or container.
When ready to enjoy, thaw at room temperature or reheat in the oven at 300°F for 5–7 minutes.
This method keeps the muffins soft while restoring their freshly baked aroma and texture.
Frequently Asked Questions
1. Can I use frozen cranberries?
Yes! Frozen cranberries work perfectly. Fold them into the batter directly from the freezer without thawing to prevent soggy muffins. They will bake evenly and retain their tart flavor.
2. Can I replace applesauce with something else?
You can use mashed banana, pumpkin puree, or vegan yogurt as a substitute. Each option adds moisture but will slightly change the flavor and texture. Applesauce is ideal for a neutral, soft muffin.
3. Are these muffins suitable for meal prep?
Absolutely! They freeze well individually, making them perfect for meal prep. Simply reheat in the microwave or oven for a few minutes to enjoy a fresh-tasting muffin anytime.
4. Can I make them sweeter or less sweet?
Yes. Adjust the sugar to taste. You can reduce it slightly for a less sweet version or sprinkle extra sugar on top for added crunch and sweetness. Keep in mind that too much sugar can affect the texture.
5. Can I substitute the flour for a gluten-free option?
Certainly! Use a 1-to-1 gluten-free flour blend for best results. Ensure it contains xanthan gum or another binder for proper structure. The texture may be slightly denser, but the flavor will remain delicious.
