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close up on a cranberry orange muffin cut in half.
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5 stars (11 ratings)

Cranberry Orange Muffins

These soft and fluffy Cranberry Orange Muffins are studded with fresh cranberries, bursting with zesty orange flavors, and decorated with a sweet orange glaze. An easy festive treat made in one bowl! 
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Snack
Cuisine: American
Servings: 12 muffins
Calories: 282kcal
Author: Nora Taylor

Ingredients

Orange Cranberry Muffins

  • 1 cup granulated sugar
  • 1 tablespoon orange zest from about 2 oranges
  • 3/4 cup unsweetened soy milk
  • 1 teaspoon apple cider vinegar
  • 1/4 cup orange juice
  • 1/2 cup canola oil
  • 2 teaspoons pure vanilla extract
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon cornstarch
  • 1 1/2 cups fresh cranberries or frozen

Optional Orange Glaze

  • 1 cup powdered sugar
  • 3 tablespoons orange juice
US Customary - Metric

Instructions

  • Preheat the oven to 400 degrees F. Line a standard muffin pan with liners and spray them lightly with oil. 
  • In a large bowl, combine the sugar and orange zest. Work the zest into the sugar with your fingers until it feels like wet sand.
  • Now add the soy milk, vinegar, orange juice, oil and vanilla and whisk until well combined.
  • Add the flour, baking powder, salt and cornstarch and stir with a large spoon to combine, being careful not to over mix the batter.
  • Gently fold the cranberries into the batter.
  • Using a large cookie scoop or ice cream scoop (or spoon), fill the liners with batter up to the top.
  • Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean.
  • Make the glaze by whisking the powdered sugar and orange juice together until smooth. Drizzle over the warm muffins and let cool for 5-10 minutes before serving.

Notes

  1. May use another milk such as oat or almond milk.
  2. You can use melted vegan butter or another oil like avocado or even olive oil if desired. I haven't tried these oil free but applesauce might work okay.
  3. For gluten free, use a quality gluten free all purpose flour.
  4. May leave out the cornstarch if needed or use tapioca starch instead.
  5. You can use dried cranberries instead, but only use about 3/4 cup. Soak in warm water to soften first, if desired.

Nutrition

Serving: 1of 12 muffins | Calories: 282kcal | Carbohydrates: 46g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 56mg | Potassium: 140mg | Fiber: 1g | Sugar: 28g | Vitamin A: 60IU | Vitamin C: 7mg | Calcium: 54mg | Iron: 1mg