Vegan Cranberry Orange Muffins are the perfect blend of festive and yummy….in a treat that you can eat for breakfast! The bright sweet tart flavors of cranberries and oranges are a great way to get things started in the morning!
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Vegan Cranberry Orange Muffins
With the holidays around the corner (how is that possible?) we’ve been doing a lot of baking! Cookies, granola, brownies….you name it! We actually try to do “Friday Baking” every week. It’s been a good thing for the boys to look forward to, and a fun day to mark the end of another week. Plus I reap the benefits by having yummy treats around!
My Mom’s Recipe
My mom is a great baker, and I still remember the cranberry orange bread that she used to make around the holidays. As we try to space out our grocery visits, and make use of our pantry, I turned to this recipe last week for a non-bagel, homemade breakfast treat. And while I was at it, I turned her bread into muffins. The boys loved them, and I loved having them ready to go as soon as we woke up! Give me coffee and a carb and I’m up….and ready to homeschool! Sort of.
Easy Pantry Ingredients
These whip up easily with no real fancy ingredients, other than cranberries. But you can use fresh or frozen in this recipe, which makes them a little bit easier—I always try to buy an extra bag of cranberries to pop in the freezer when they are in stores, because their season goes quickly, and they freeze well! If you can’t find cranberries near you, or want to make these “out of season” I think frozen raspberries would do the trick! Maybe pair them with lemon zest instead of orange! For the orange juice, I have totally been known to squeeze the juice out of the last few clementines that my kids deem “too old” to eat!
More Festive Breakfast treats you will love!
- Spice Cookie Granola
- Pumpkin Pie Chia Pudding
- Cinnamon Sugar Toast Topping
- Peppermint Mocha Creamer — Dairy Free!
- Vegan Monkey Bread with Apples and Cranberries
- Vanilla French Toast with Strawberry Sauce
- Vegan Pumpkin Spice Latte — Dairy Free!
- Pumpkin Spice Waffles
- Drool-Worthy Vegan Cinnamon Donuts from A Virtual Vegan
- Strawberry Compound Butter — Dairy Free & Vegan!
Let’s Make Cranberry Orange Muffins!
I hope you enjoy these as much as we do! You’re just 30 minutes away from delicious vegan cranberry orange muffins!!! Leave me a note in the comments below to let me know what you think!!!
Cranberry Orange Muffins
For the muffins:
- 2 cups all purpose flour
- 3/4 cups white sugar
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup non dairy milk
- 1/2 cup vegetable oil I used avocado oil
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon orange zest (zest of 1 large orange)
- 2 teaspoon vanilla
- 1 teaspoon orange extract (can use lemon extract if you don't have orange on hand)
- 1/2 cup orange juice
- 2 cups fresh or frozen cranberries (not dried—you could sub frozen raspberries if you can't find cranberries)
- 1/4 cup maple syrup
- 1 Tablespoon corn starch
- Preheat oven to 400 degrees. Line a muffin pan with 18 paper liners.
- Place orange juice and corn starch in a small pot, and whisk well. Add cranberries and maple syrup. Simmer over medium heat, mixing well, until the cranberries' skin just pop (but are still big, whole berries) and turn into a thick syrup-like mix. Remove from heat.
- Meanwhile, in a large bowl mix the dry ingredients together. In a smaller bowl (or measuring cup), mix the wet ingredients and orange zest. Pour wet over dry and mix well.
- Add the cranberry syrup mixture to the batter and fold in gently, being careful not to smoosh the berries.
- Fill each muffin paper pretty close to the top, dividing the batter between 18 muffin liners..
- Optional: I like to sprinkle these with a little bit of decorative sugar before baking to make them extra sparkly! You can use sparkling sugar sprinkles, or even turbinado sugar. Whatever you have on hand....or skip it! They'll still taste great!
- Place in the oven and bake for 18-20 minutes at 400 degrees. Allow to cool and serve.
So festive and fun! They look delicious. Do you think if I wanted to make them oil-free I could substitute applesauce?
I haven’t tested them that way, so I’m not entirely sure of the texture they would have. But it’s definitely worth a try—if you do, be sure to let me know how they go!