Vegan Cranberry Orange Muffins

stack of cranberry orange muffins topped with orange glaze

Vegan Cranberry Orange Muffins

Vegan Cranberry Muffins are crisp on the edges, soft and fluffy in the center, then drizzled with a simple orange glaze. Whip these up in 1-bowl with pantry staples.

Course Breakfast, Dessert

Cuisine American

Diet Vegan, Vegetarian

Method Oven

Prep Time 15

Cook Time 22

Total Time 37

Servings muffins

Calories 289kcal

Ingredients

For the Muffins:

2 tablespoons ground flax
5 tablespoons water
2 1/2 cups all purpose flour, spooned and leveled*
1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cane sugar
1/2 packed cup light brown sugar
1/2 cup unsweetened vegan yogurt
1/2 cup orange juice pulp-free
1/2 cup melted vegan butter or neutral oil
1 tablespoon vanilla extract
Zest of 2 oranges
1 1/2 cups fresh cranberries

For the Orange Glaze (optional):

1/2 cup powdered sugar
2-3 teaspoons orange juice

US Customary - Metric

Instructions

Prep: Preheat the oven to 425F and generously grease a 12-muffin pan with vegan butter or oil. Prepare the flax eggs and let sit for at least 5 minutes, to thicken.
Dry Ingredients: Add the flour to a large mixing bowl, then add the cinnamon, ginger, baking powder, baking soda, and salt. Whisk until combined, then form a well in the center of the bowl.
Wet Ingredients: Add the cane sugar, brown sugar, flax egg, yogurt, orange juice, melted butter or oil, and orange zest to the same bowl. Use a spatula to mix everything together, starting in the center of the bowl and working outwards; the batter will be thick. Gently fold in the cranberries until evenly distributed.
Divide the Batter: Use a large scoop or spoon to evenly divide the batter among the muffin tins, filling each tin level to the top. I like to sprinkle each muffin with a few extra cranberries, but that’s totally optional!
Bake: Bake in the middle rack of the oven for 7 minutes, then, without opening the oven, reduce the oven temperature for 350F. Bake for an additional 15 to 18 minutes, until the tops of the muffins are slightly golden.
Let Cool: Remove from the oven and set the muffin tin on a cooling rack; let the muffins rest for 5 minutes before using a knife to remove them from the muffin tin. Enjoy warm, or let cool completely on the wire rack before storing.
Storage: Muffins will keep in an airtight container at room temperature for up to 3 days. You can also freeze these cranberry orange muffins or up to two months, and defrost/reheat as necessary in a toaster oven. I do not recommend storing your muffins in the fridge as it makes their texture chewy.

Notes

Measuring Flour: Make sure to fluff your flour with a spoon or fork, then carefully spoon it into a measuring cup and level off the top (or go by weight, which is the most accurate method). Do not scoop your flour with your measuring cup as this compresses the flour too much and will result in dry muffins.
Refined Sugar Free: Replace both the brown sugar and cane sugar with equal parts (3/4 cup) coconut sugar. The muffins will be less moist and darker in color
Flour Substitutions: I have not (yet) tested this recipe with any gluten-free flour substitutions, but if you make this gluten-free with success, leave a comment below!

Nutrition