These Vegan Cranberry Orange Muffins are soft, moist, and full of juicy cranberries and fresh orange flavor - a bakery-style treat that's both tangy and sweet!
Perfect for breakfast, a cozy snack, or a simple dessert, they're easy to make, freeze beautifully, and are ideal for meal prep.
If you enjoy fruity bakes, you'll also love my vegan blackberry muffins, strawberry lemon muffins, and poppy seed lemon muffins.
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.
Vegan cranberry orange muffins are a cozy staple in my kitchen during the fall and winter months. Their bold red color and citrusy aroma make them feel extra special. I adore their bright red color and zesty citrus flavor.
They're a beautiful gift from God, bursting with nutrients and natural goodness that He has blessed us with so abundantly this year.
I use cranberries all season long in recipes like my cranberry banana smoothie, craisins cranberry sauce, or cranberry orange oatmeal cookies, and this muffin recipe is the easiest of them all. You can make these with fresh or frozen cranberries (I used wild ones, but any work great).
These muffins are completely eggless, dairy-free, and made without butter. The result? Soft, fluffy, tangy-sweet muffins with a tender crumb and bright, delicious flavor in every bite.
Trust me, once you bake them, you'll want to keep a batch on hand all season long!
Jump to:
🍊Ingredients
- Cranberries: Use fresh or frozen cranberries. No need to thaw if using frozen.
- Fresh oranges: You'll need both the juice and zest for that bright, citrusy flavor.
- All-purpose flour: Keeps the muffins tender and fluffy with a classic bakery-style texture.
- Flax egg: A simple mix of ground flaxseed and water replaces a regular egg and helps bind the batter.
- Sugar: I used cane sugar, but granulated or brown sugar works just as well.
- Vegetable oil: I used sunflower oil, but any neutral oil works great.
- Sparkling water: Helps the muffins rise and gives them an extra light, airy texture.
- Vanilla extract: Enhances the sweet, citrusy aroma.
- Apple cider vinegar: Reacts with baking soda to make the muffins tender and fluffy.
- Baking soda: Acts as the leavening agent for that perfect rise.
- Salt: Balances the sweetness and brings out all the flavors.
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 Vegan Cranberry Orange Muffins
- Prepare your flax egg: In a small bowl, mix 1 tablespoon ground flaxseed with 2 ½ tablespoons water and let it sit while you prepare the other ingredients. Preheat your oven to 390°F (200°C).
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking soda, and salt.
- Mix wet ingredients: In another bowl, combine flax egg, orange juice, sparkling water, oil, apple cider vinegar, and vanilla extract.
- Make the batter: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Fold in frozen cranberries and orange zest, being careful not to overmix.
- Bake: Fill the muffin tin and bake for 27-30 minutes, until golden and a toothpick comes out clean. Let cool for 5-10 minutes in the tin, then transfer to a wire rack.
📋Substitutions & Variations
- Flax egg: Can be replaced with ¼ cup unsweetened applesauce, mashed banana, or chia egg (1 tablespoon chia seeds + 3 tablespoon water).
- All-purpose flour: Swap for whole wheat flour, spelt flour, or a gluten-free 1:1 baking flour.
- Sparkling water: Replace with regular water or any plant-based milk, such as unsweetened almond milk or oatmeal milk.
- Add spices: Add a pinch of cinnamon, nutmeg, or ginger for a warm, cozy flavor.
- Chocolate twist: Stir in white chocolate chips for a sweeter treat.
💡Marinela's Tips
- Don't overmix the batter: Gently fold wet and dry ingredients together to keep the muffins light and fluffy.
- Orange prep: Zest the orange first, then juice it-it's much easier and gives the best flavor. Always use fresh zest and juice, not bottled.
- Easy muffin removal: Use silicone liners or grease your muffin tin well.
- Measure flour accurately: Fluff the flour, spoon it into the cup, and level it with a knife for a precise amount.
❓Frequently Asked Questions (FAQ's)
Yes! You can use frozen cranberries directly in the batter without thawing.
Yes! You can use ¼ cup unsweetened applesauce, ½ mashed banana, or a chia egg (1 tablespoon chia seeds + 3 tablespoon water) as a vegan egg replacement.
Yes, you can! Dried cranberries are sweeter and less juicy than fresh or frozen cranberries, so I recommend using ¾ to 1 cup and soaking them in a little water for 10-15 minutes before adding to the batter to keep the muffins moist.
Store the muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. They also freeze well, wrap individually or in a freezer-safe container for up to 2 months, then thaw before serving.
🍵Serving Suggestions
📖 Recipe
Vegan Cranberry Orange Muffins
Equipment
- 2 Mixing bowls
- 12-cup muffin pan lined with silicone or paper liners
Ingredients
- 1+½ cups cranberries fresh or frozen
- 1 tablespoon orange zest
Dry ingredients
- 2 cups all-purpose flour spooned & leveled
- ¾ cup cane sugar
- 1 teaspoon baking soda
- ¼ teaspoon salt
Wet ingredients
- 1 Flax egg (1 tablespoon ground flaxseed + 2 ½ tablespoon water)
- ¾ cup orange juice freshly squeezed
- ¼ cup sparkling water or dairy-free milk
- ⅓ cup neutral vegetable oil
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
Instructions
- Mix flaxseed and water in a small bowl. Preheat your oven to 390°F (200°C).1 Flax egg
- Whisk together flour, sugar, baking soda, and salt.2 cups all-purpose flour, ¾ cup cane sugar, 1 teaspoon baking soda, ¼ teaspoon salt
- Combine flax egg, orange juice, sparkling water, oil, apple cider vinegar, and vanilla.¾ cup orange juice, ¼ cup sparkling water, ⅓ cup neutral vegetable oil, 1 teaspoon apple cider vinegar, 1 teaspoon vanilla extract
- Gently fold wet ingredients into dry until just combined. Fold in cranberries and orange zest. Do not overmix to keep muffins light and fluffy.1+½ cups cranberries, 1 tablespoon orange zest
- Divide batter into muffin tin. Bake 27-30 minutes until golden and a toothpick comes out clean. Cool 5-10 minutes in tin, then transfer to a wire rack.
Notes
- Orange prep: Zest first, then juice, it's easier and gives the best flavor.
- Muffin release: Use silicone liners or grease the tin well.
- Flour measurement: Fluff, spoon, and level for accuracy.
- Do not overmix: Gently fold the batter to keep muffins soft and tender.
- Storage: Keep in an airtight container at room temperature up to 3 days, or freeze up to 2 months.
Nutrition
If you try these vegan cranberry orange muffins, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
HUNGRY FOR MORE? Subscribe to my newsletter and follow along on Facebook, Pinterest, and Instagram for all of the latest updates.
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!
Laurie L says
These muffins are delicious! I am allergic to dairy and egg so these really hit the spot! Thank you.
Marinela Malcheva says
Thank you, Laurie! So glad you enjoyed them 😊