Vegan Cranberry Orange Muffins
These festive Vegan Cranberry Orange Muffins are such a breeze to whip up and sure to become a new favorite! Every fluffy bite is filled with bursting cranberries, a hint of orange, and a divine streusel topping!
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Bonnie - Serene Trail
Servings: 12
Calories: 231kcal
Ingredients
Streusel Topping (optional)
- 1/4 cup all-purpose flour, (30g)
- 3 tbsp brown sugar
- 1/4 tsp cinnamon
- 3 tbsp vegan butter, salted, softened
- 2 tbsp finely chopped pecans
Wet Ingredients
- 1 cup plant-based milk, (240ml)
- 1/4 cup orange juice, juiced from 1 large orange, (60ml)
- 1/3 cup light-tasting oil, olive, canola, melted vegan butter, etc. (80ml)
- 2 tsp vanilla extract
Dry Ingredients
- 2 cups all-purpose flour, (240g)
- 1 cup cane sugar, (200g)
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
Add Ins
- 1 1/2 cup cranberries, fresh or frozen, (150g)
- 1/3 cup chopped pecans optional, (35g)
- 1 tbsp orange zest, from 1 large orange
Instructions
- (Optional Step) Make the streusel topping by mixing together the flour, brown sugar, and cinnamon in a small bowl. Cut the softened butter into this mixture until it’s a fine, crumbly texture. Stir in the chopped pecans. Place the bowl in the refrigerator for now.
- Position an oven rack in the middle of the oven and preheat it to 375°F. Add liners to a muffin pan or grease it with vegan butter. Zest a large orange and then squeeze its juice into a small bowl.
- Combine the wet ingredients in a large bowl. Shake the plant milk before pouring it in. It’s okay if the mixture looks curdled because that means the orange juice and plant-based milk are forming a vegan version of buttermilk.
- Mix the dry ingredients in a separate bowl. Pour the wet ingredients into the dry-ingredient bowl and gently mix them until they’re mostly combined.
- Gently fold the cranberries, orange zest, and optional pecans in. Divide the batter across the pockets in the muffin tin. Press in some streusel topping with the back of a metal spoon, if you’re adding this.
- Bake the muffins for 20-25 minutes until they are a light golden brown and a toothpick comes out clean from one of them.
Video
Notes
You can add store-bought orange juice if your orange doesn't provide enough juice.
Try not to over mix as this can cause the muffins to be a bit tough and chewy.
Nutrition
Serving: 1 muffin | Calories: 231kcal | Carbohydrates: 30.8g | Protein: 3.8g | Fat: 12.5g | Saturated Fat: 1.1g | Sodium: 450mg | Potassium: 610mg | Fiber: 2.2g | Sugar: 11.7g | Calcium: 56mg | Iron: 2mg
The nutritional information provided is an estimate from third-party calculations.
Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.