Makes 12 muffins

Vegan cranberry orange muffins that are bakery style and so fluffy and perfect

These bakery-style vegan cranberry orange muffins are bright and tangy with real orange juice and lots of zest in the batter. They are so bursting with orangey goodness you don’t even need milk. The liquid is strictly juice. The zest adds that over-the-top citrus burst. Two tablespoons sounds like a lot, but it’s exactly right. And the almond extract is subtle, just a quarter teaspoon, but it fills in a warmth that vanilla alone can’t quite reach.

Fresh cranberries pop throughout the muffins, giving that tart burst when you bite in. Frozen cranberries work too, just don’t thaw them first. Fold them in straight from the freezer so they don’t bleed into the batter and turn everything pink. If it’s not cranberry season and you don’t have frozen ones stashed away, fresh raspberries or blueberries work here too. A little sweeter, a slightly different vibe, but still excellent vegan muffins.

The batter comes together fast in one bowl. No fussing, no creaming anything, no waiting around. Mix the dry ingredients, make a well, pour in the wet, fold in the fruit, that’s all she wrote. They bake up tender and fluffy with golden tops and that nice crackly edge where the batter meets the tin. The whole kitchen smells like a creamsicle for about an hour, which is a pretty solid return on five minutes of effort.

VEGAN CRANBERRY ORANGE MUFFIN FAQ

How can I make these lower fat? Use 1/3 cup applesauce and 1 tablespoon of oil instead of all the oil called for. A little less rich but still moist and tender.

Can I add nuts to these muffins? Yes, I love a nutty cran-orange muffin. Fold in a cup of chopped pecans or walnuts along with the berries.

Can I make this as a loaf or a cake instead of muffins? Yes. You can bake the batter in a loaf pan or an 8-inch square pan instead of muffin tins. For a loaf, bake at 350°F for about 45 to 55 minutes, until a toothpick inserted in the center comes out clean. For a simple snack cake in an 8-inch pan, it usually takes about 30 to 35 minutes. Same bright, citrusy cranberry goodness, just in sliceable form.

Can I use dried cranberries instead of fresh? Yes. Plump them up in warm water or orange juice for about 10 minutes first, then drain. They’ll be sweeter than fresh cranberries, so the muffins will lean more sweet than tart. Use about 1 cup.

Can I skip the almond extract? You can, but it does a lot of quiet work rounding out the orange and cranberry. If you have a nut allergy, just leave it out and add an extra splash of vanilla.

What kind of orange juice should I use? Fresh squeezed is ideal. Since you’re already zesting the oranges, just juice them too. Store-bought works but fresh makes a noticeable difference.

Do these freeze well? Yes. Cool completely, store in a zip-top bag with the air pressed out, and freeze for up to 3 months. Thaw at room temperature or warm in a 300°F oven for a few minutes.

Cranberry Orange Muffins

Isa Chandra
Bright, tangy vegan muffins with real orange juice and zest, tart cranberry pops, and a hint of almond extract. Easy, one bowl, no milk needed.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 1 day 45 minutes
Course Baked Good, Muffin
Cuisine American
Servings 12 muffins

Ingredients
  

  • 2 cups all purpose flour
  • 2/3 cups sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup fresh orange juice
  • 1/2 cup canola oil
  • 2 tablespoons orange zest
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon  almond extract
  • 1 1/2 cups fresh cranberries roughly chopped
  • 1 cup pecans or walnuts roughly chopped (optional)

Instructions
 

  • Preheat oven to 375 F. Lightly grease a muffin tin.
  • In a large mixing bowl, mix together flour, sugar, baking powder, baking soda and salt. Make a well in the center and add canola oil, orange juice, zest and vanilla. Mix just until all wet ingredients are moistened. About 1/2 way through mixing add the cranberries and nuts.
  • Fill muffin tins 3/4 full and bake for 23 to 27 minutes, until lightly browned on top and a toothpick or knife inserted through the center comes out clean. When cool enough to handle, transfer to cooling racks to cool completely.
Keyword Muffin
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