Indulge in the best Vegan Cranberry Orange Muffins, bakery-style, with no egg or yogurt. Moist, fluffy, and easy to make from scratch – a health lover's dream!
These homemade eggless, dairy-free breakfast muffins are packed with amazing flavor from juicy tart cranberries and fresh orange juice.
For more simple recipes using cranberries try our cranberry oatmeal cookies, cranberry banana smoothie, or this craisins cranberry sauce from dried cranberries.
This post has been featured in Twinkl's Delicious MacMillan Coffee Morning Recipes List which is part of a fundraising event for Macmillan Cancer Support.
God blessed us abundantly this year with these tiny, round, red superfood fruits.
I am especially fond of small-sized fruits and vegetables. In my opinion, they have a more intense flavor and are cheaper than the large fruits and veggies supermarkets are trying to sell us for premium prices (something to think about).
However, we all live in different parts of the world and have access to different types of produce. That's why I believe that the LORD provides us with the best food we need according to the region we live in and our dietary needs. Likewise, local greens always taste fresher, have more nutrients, and are more affordable.
Just like these little wild beauties!
Love berry muffins? Try my vegan blackberry muffins or my spelt blueberry muffins!
I love how I can effortlessly whip up these treats in just 10 minutes. Then, while I get ready for bed, I pop them in the oven, so that when I wake up, I have a warm, ready-to-enjoy breakfast waiting for me. A delightful, time-saving treat to kickstart my day!
These vegan cranberry orange muffins are truly versatile. You can serve as a yummy and guilt-free snack or a scrumptious dessert. Enjoy them any way you like – they're bound to satisfy your cravings!
Bonus? You don't need a mixer at all to create these mouthwatering frozen cranberry muffins. Plus, you can use fresh or frozen cranberries - both work beautifully in this fragrant muffin dough recipe.
Jump to:
Ingredients
You'll need a few pantry staples to whip up these soft muffins with cranberries. Here they're:
- Cranberries (fresh or frozen cranberries work well; no need to thaw frozen ones before adding to the batter)
- Fresh oranges (for orange juice and zest)
- All-purpose flour
- Flax egg (ground flaxseed + water)
- Unrefined brown sugar
- Sunflower oil
- Sparkling water
- Pure vanilla extract
- Apple cider vinegar
- Baking soda
- Salt
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
How To Make
- Prepare your flax egg. First, in a small bowl mix ground flaxseed (flaxseed meal) and water. Let the mixture rest while you prepare the other ingredients.
- Zest and squeeze your oranges. Next, rinse well your oranges and finely grate 1 heaping tablespoon orange zest. Freshly squeeze ¾ cup of juice from them. In the meantime, preheat the oven to 392°F / 200°C. If not using muffin liners, lightly grease your muffin tin holes with oil. I used silicone muffin liners (the easiest way to remove whole well-shaped muffins).
- Mix dry ingredients. After that, in a bowl, whisk together flour, brown sugar, baking soda, and salt.
- Mix wet ingredients. Then, in another bowl mix your flax egg, freshly squeezed orange juice, sparkling water, sunflower oil, apple cider vinegar, and vanilla extract.
- Make the batter. After that, pour out wet ingredients into the bowl with dry ingredients and gently mix until well just combined. Be careful to NOT over-mix the batter, otherwise, your muffins will be too dense. Once the batter is made, gently fold in frozen cranberries (do not thaw) and freshly grated orange zest.
- Bake. Finally, fill each muffin cup with the mixture. I used a 12-cup muffin tin and filled each muffin cup to the top. Bake in the center rack of the preheated oven for 27-30 minutes until the tops are golden or an inserted toothpick comes out clean.
Let them cool in the muffin tin for 5-10 minutes, remove, and place on a cooling rack until completely cool and ready to eat. Enjoy!
Substitutions
- Orange juice - You can use store-bought orange juice, or you can also use other citrus fruits like lemon or tangerine as a replacement for zest and juice.
- All-purpose flour - whole wheat flour, spelt flour, or a gluten-free flour blend are great alternatives.
- Flax egg (ground flaxseed + water) - substitute it with ¼ cup applesauce or chia egg (1 tablespoon chia seeds + 3 tablespoons water) for binding and moisture.
- Unrefined brown sugar - replace it with coconut sugar or granulated white sugar.
- Sunflower oil - you can substitute it with coconut oil, extra virgin olive oil, grapeseed oil, or avocado oil.
- Sparkling water - use regular water or non-dairy milk like almond milk or cashew milk.
- Pure vanilla extract - swap it with almond extract for a different flavor.
- Apple cider vinegar - white vinegar or lemon juice can be used in place of apple cider vinegar.
Variations
- Cranberry Orange Nut Muffins - add finely chopped walnuts, pecans, or hazelnuts to the batter for a delightful crunch and nutty flavor.
- Cranberry Spice Muffins - add a pinch of ground cinnamon, nutmeg, or cloves for a lovely warm flavor.
- Oil-Free Cranberry Muffins - replace oil with applesauce, mashed bananas, or pumpkin puree at a 1:1 ratio.
- Cranberry Orange Zest Muffins - increase the amount of orange zest for a more pronounced citrus flavor.
- Gluten-Free Cranberry Orange Muffins - use a 1:1 gluten-free flour blend instead of all-purpose flour.
- Cranberry Orange Coconut Muffins - mix in shredded coconut for a tropical twist.
- Cranberry Orange Chocolate Chip Muffins - fold in dark chocolate chips for added sweetness and rich chocolate flavor.
- Cranberry Orange Whole Wheat Muffins - replace some or all of the all-purpose flour with whole wheat flour for a nuttier and healthier option.
- Cranberry Orange Cupcakes - apply your preferred vanilla frosting onto these fully cooled muffins to transform them into kid-friendly cranberry orange cupcakes.
Storage
Counter: Store cranberry muffins in an airtight container on the counter for 3-4 days, with a paper towel to absorb moisture.
Refrigerator: Keep in the fridge for up to a week.
Freezer: Freeze in freezer-friendly containers or bags for up to 2 months. Thaw at room temp and warm in a toaster oven when ready to eat.
Top Tips
- Instead of frozen, you can use fresh cranberries. Halve or quarter them if they're big.
- Zest your orange before juicing, it's much easier. For the best flavor, use freshly grated orange zest and juice from oranges rather than bottled alternatives.
- For easy muffin removal, use non-stick silicone muffin cups or grease each muffin cup thoroughly with cooking spray.
- If you don't have sparkling water at hand you can replace it with any plant-based milk of choice.
- Sift the flour. This will help give you a more accurate measurement and will break up any clumps.
- For accurate flour measurement, lightly fluff the flour with a fork, spoon it into the measuring cup, and level it off with the flat edge of a knife for a consistent and precise amount.
- Since these muffins aren't overly sweet, feel free to adjust the sweetness by using more sugar to suit your taste.
- Don't overmix. Mix the batter until the ingredients are just combined. Overmixing can lead to tough muffins.
- Check for doneness. Use a toothpick to check for doneness. Insert it into the center of a muffin; it should come out clean or with a few moist crumbs, not wet batter
- Cool your muffins on a wire rack after baking. This prevents condensation and keeps them from becoming soggy.
Frequently Asked Questions (FAQ's)
Allow the cranberry orange muffins to cool completely then place them in freezer-friendly airtight containers or resealable freezer bags for up to 2 months. Thaw at room temperature for a few hours or overnight in the refrigerator before serving.
Baking time will vary based on your oven, but it usually takes about 27-30 minutes. The best way to check if your muffins are done is to insert a wooden toothpick into the center of one of the muffins in the center row. It should come out clean or with a few small crumbs.
Yes, you can but use only ¾ cup - 1 cup of dried cranberries because they are very sweet. I recommend you first soak dried cranberries in warm water for 10 minutes to soften them before adding them to the batter. Although you can use dried cranberries, keep in mind that your muffins will be chewier and sweeter and will not have the same texture.
No, this recipe does not require cooking cranberries before baking. You can use frozen (not thawed) or fresh cranberries. I recommend you rinse them in a colander under cold running water and allow them to drain before folding them into the batter.
Since these muffins are loaded with cranberries and fresh orange juice but are low in sugar they can be an excellent choice if you need a quick, comforting breakfast or a filling snack. Plus, they are a better and healthier option than McDonald's or Starbucks muffins. They contain real orange juice and way more cranberries with no preservatives at all.
Vegan Muffin Recipes
- Vegan Lemon Poppy Seed Muffins
- Moist Banana and Pumpkin Muffins
- Banana Chocolate Chip Muffins (Refined Sugar-Free)
- Gluten-Free Strawberry Muffins
- Carrot Pineapple Muffins (GF)
Serving Suggestions
📖 Recipe
Vegan Cranberry Orange Muffins (Bakery Style, No Egg)
Equipment
- 2 Mixing bowls
- Set of spoons
- Measuring cups
- 1 Muffin tin (12 pieces)
- 12 Muffin silicone or paper liners
Ingredients
- 1+½ cups frozen cranberries or fresh (chopped if large)
- 1 tablespoon orange zest
Dry ingredients
- 2 cups all-purpose flour spooned and leveled
- ¾ cup brown sugar
- 1 teaspoon baking soda
- ¼ teaspoon salt
Wet ingredients
- 1 Flax egg (1 tablespoon ground flaxseed + 3 tablespoon water)
- ¾ cup orange juice freshly squeezed
- ¼ cup sparkling water or dairy-free milk
- ⅓ cup sunflower oil
- 1 teaspoon apple cider vinegar
- 1 teaspoon pure vanilla extract
Instructions
- First, in a small bowl mix ground flaxseed (flaxseed meal) and water. Let the mixture rest while you prepare the other ingredients.
- Next, rinse well your oranges and finely grate 1 heaping tablespoon orange zest. Freshly squeeze ¾ cup of juice from them. In the meantime, preheat the oven to 392°F / 200°C. If not using muffin liners, lightly grease your muffin tin holes with oil. I used silicone muffin liners (the easiest way to remove whole well-shaped muffins).
- After that, in a bowl, whisk together flour, brown sugar, baking soda, and salt.
- Then, in another bowl mix your flax egg, freshly squeezed orange juice, sparkling water, sunflower oil, apple cider vinegar, and vanilla extract.
- After that, pour out wet ingredients into the bowl with dry ingredients and gently mix until well just combined. Be careful to NOT OVERMIX the batter, otherwise, your muffins will be too dense. Once the batter is made, gently fold in frozen cranberries (do not thaw) and freshly grated orange zest.
- Finally, fill each muffin cup with the mixture. I used a 12-cup muffin tin and filled each muffin cup to the top. Bake in the center rack of the preheated oven for 27-30 minutes until the tops are golden or an inserted toothpick comes out clean. Let them cool in the muffin tin for 5-10 minutes, remove and place on a cooling rack until completely cool and ready to eat. Enjoy!
Notes
- Instead of frozen, you can use fresh cranberries. Halve or quarter them if they're big.
- Zest your orange before juicing, it's much easier. For the best flavor, use freshly grated orange zest and juice from oranges rather than bottled alternatives.
- For easy muffin removal, use non-stick silicone muffin cups or grease each muffin cup thoroughly with cooking spray.
- If you don't have sparkling water at hand you can replace it with any plant-based milk of choice.
- Sift the flour. This will help give you a more accurate measurement and will break up any clumps.
- For accurate flour measurement, lightly fluff the flour with a fork, spoon it into the measuring cup, and level it off with the flat edge of a knife for a consistent and precise amount.
- Since these muffins aren't overly sweet, feel free to adjust the sweetness by using more sugar to suit your taste.
- Don't overmix. Mix the batter until the ingredients are just combined. Overmixing can lead to tough muffins.
- Check for doneness. Use a toothpick to check for doneness. Insert it into the center of a muffin; it should come out clean or with a few moist crumbs, not wet batter
- Cool your muffins on a wire rack after baking. This prevents condensation and keeps them from becoming soggy.
- See the post above for more substitutions and variations ideas.
Nutrition
Did you make this vegan cranberry muffin recipe?
I would greatly appreciate it if you had a minute to rate the recipe and leave a comment below.
You can also share your photo on Instagram with the tag @go_eatgreen and hashtag it #go_eatgreen. We would love to see your creations!
Join our community! Subscribe and receive weekly recipe inspiration delivered straight to your inbox.
Thank you for sharing your experience with us, we are so grateful you are here 🙏
Aneta says
These cranberry muffins were so good. Definitelly, my go to breakfast muffins recipe from now on 💚
Marinela says
I'm happy to hear that you like this easy recipe for cranberry muffins, Aneta! Thank you for your lovely comment!