Vegan Cranberry Orange Muffins -

Vegan Cranberry Orange Muffins

These Vegan Cranberry Orange Muffins are soft, fluffy, and bursting with juicy cranberries and bright citrus flavor. Perfect for breakfast, a snack, or dessert, they’re easy to make, eggless, dairy-free, and freezer-friendly.

5 from 2 votes

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Prep Time 7

Cook Time 28

Total Time 35

Course Breakfast, Brunch, Dessert, Snack

Cuisine dairy-free, egg-free, Plant-based, Vegan, Vegetarian

Servings muffins

Calories 196 kcal

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

Calories: 196kcalCarbohydrates: 32gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 1gTrans Fat: 0.04gSodium: 142mgPotassium: 72mgFiber: 1gSugar: 14gVitamin A: 41IUVitamin C: 10mgCalcium: 9mgIron: 1mg

Keyword cranberry, cranberry orange muffins, orange

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