Vegan Cranberry Orange Muffins
Sweet, soft, and tangy, these Vegan Cranberry Orange Muffins are made without oil and packed with fiber, plant-based protein, and natural sweetness. Quick to prepare and perfect for breakfast, snacks, or meal prep, they deliver a healthy, satisfying bite in every muffin.
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.
