Bright, fluffy, and bursting with fresh flavor, these Cranberry Orange Muffins are the perfect balance of tart and sweet.
Made with wholesome plant-based ingredients, they’re lower in saturated fat yet rich in fiber, antioxidants, and heart-healthy fats.
Naturally dairy-free and easy to prepare in one bowl, these muffins are a convenient, satisfying snack or breakfast option that works beautifully for everyday baking or meal prep.
Cranberry Orange Muffins
Equipment
- 1 large mixing bowl
- 1 Whisk
- 1 large spoon or spatula
- 1 standard 12-cup muffin pan
- 12 paper muffin liners
- 1 cookie scoop or ice cream scoop
- 1 zester (for oranges)
- 1 small bowl (for glaze)
Ingredients
For the Muffins:
- 1 cup granulated sugar
- 1 tablespoon orange zest from about 2 oranges
- ¾ cup unsweetened soy milk
- 1 teaspoon apple cider vinegar
- ¼ cup fresh orange juice
- ½ cup canola oil
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 tablespoon cornstarch
- 1 ½ cups fresh cranberries or frozen
For the Optional Glaze:
- 1 cup powdered sugar
- 3 tablespoons orange juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 400°F (200°C) to ensure it reaches the right temperature for baking. While the oven warms, line a standard 12-cup muffin pan with paper liners. Lightly spray the liners with nonstick cooking spray or brush with a bit of oil to prevent sticking. Proper pan preparation ensures your muffins release easily and maintain a perfect shape.
- Zest and Sugar Infusion: In a large mixing bowl, combine the granulated sugar and orange zest. Using your fingers, rub the zest into the sugar until it feels slightly moist and fragrant. This step helps release the natural oils from the orange, infusing the sugar with vibrant citrus flavor that will carry throughout the muffins.
- Mix Wet Ingredients: Add the soy milk, apple cider vinegar, fresh orange juice, canola oil, and vanilla extract to the sugar-zest mixture. Whisk everything together gently but thoroughly until the mixture is smooth and uniform. The vinegar will slightly curdle the soy milk, creating a subtle tang and helping the muffins rise while keeping them tender.
- Combine Dry Ingredients: In a separate bowl, measure and mix the all-purpose flour, baking powder, salt, and cornstarch. Stir gently to evenly distribute the baking powder and cornstarch, which help give the muffins a light, airy texture and prevent them from being too dense.
- Incorporate Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring carefully with a large spoon or spatula. Mix just until the flour disappears; overmixing can make the muffins tough. The batter should be thick but slightly pourable, with a smooth, velvety texture.
- Fold in Cranberries: Gently fold the fresh or frozen cranberries into the batter using a spatula. Be careful not to over-stir, as the berries may break and turn the batter pink. This step ensures each muffin will have a burst of tart cranberry flavor while keeping the texture intact.
- Portion Batter: Using a large cookie scoop, ice cream scoop, or spoon, evenly distribute the batter among the prepared muffin cups. Fill each liner to the top for perfectly domed muffins that bake evenly. Tap the pan gently on the counter to release any large air bubbles.
- Bake Until Golden: Place the muffin pan in the preheated oven and bake for 22–25 minutes. Check for doneness by inserting a toothpick or skewer into the center of a muffin—it should come out clean or with just a few crumbs clinging to it. The tops should be lightly golden and spring back when pressed gently.
- Prepare Orange Glaze (Optional): While the muffins bake, combine the powdered sugar and orange juice in a small bowl. Whisk until smooth and slightly thick, with a consistency that can be drizzled. This glaze adds a glossy, sweet citrus finish to the muffins and enhances their flavor and visual appeal.
- Cool and Glaze: Allow the muffins to cool in the pan for 5–10 minutes before carefully transferring them to a wire rack. Drizzle the orange glaze over the warm muffins so it slightly soaks into the tops. Let them cool completely for the best texture and flavor before serving.
- Serve and Enjoy: Enjoy your muffins fresh, warm, or at room temperature. They are perfect as a breakfast treat, snack, or even as a delightful addition to a brunch spread. The combination of sweet orange, tart cranberries, and tender, fluffy muffins will make them a favorite for any occasion.
Notes
- You can substitute soy milk with oat, almond, or other plant-based milks.
- Canola oil works best, but melted vegan butter or avocado oil can also be used.
- Cornstarch adds extra tenderness; if unavailable, tapioca starch or skipping it works fine.
- Fresh cranberries provide a tart pop, while frozen cranberries can be used directly from the freezer.
- For dried cranberries, reduce the quantity to about ¾ cup and soak in warm water before adding.
- Avoid overmixing the batter to ensure muffins stay soft and light.
- The optional orange glaze enhances flavor and gives a glossy finish but can be skipped if preferred.
Chef’s Secrets for Flawless Muffins
Achieving soft, moist muffins with a perfect rise relies on a few key techniques.
First, rub the orange zest into the sugar to release natural oils for maximum flavor.
Mixing the wet and dry ingredients gently ensures a tender crumb—overmixing will make muffins dense.
Folding cranberries carefully preserves their shape and prevents the batter from turning pink.
Baking at a high temperature briefly creates a beautifully domed top.
Finally, adding the optional orange glaze while the muffins are still warm enhances the citrus aroma and gives a subtle sweetness without overpowering the fruit flavor.
Serving Suggestions for Maximum Enjoyment
These muffins shine as a simple breakfast or a midday snack.
Serve warm with a cup of tea, coffee, or fresh orange juice for a light, energizing start to the day.
They also make a festive addition to brunch spreads or holiday tables.
For extra indulgence, pair with a smear of vegan butter, nut butter, or a dollop of plant-based yogurt.
If packing for lunchboxes or picnics, they travel well and stay moist when stored in an airtight container, making them convenient for on-the-go enjoyment.
Storage Tips for Freshness Longevity
To keep your muffins soft and flavorful, store them in an airtight container at room temperature for up to 3 days.
For longer storage, wrap each muffin individually in plastic wrap or foil and freeze for up to 2 months.
To thaw, leave them at room temperature for 30–60 minutes or heat briefly in a microwave or oven.
If you’ve added the glaze, consider glazing after thawing to maintain the fresh, glossy appearance.
Proper storage ensures the muffins retain their moist crumb and zesty flavor without becoming dry.
Frequently Asked Questions
1. Can I make these muffins gluten-free?
Yes! Swap the all-purpose flour for a high-quality gluten-free flour blend.
Ensure the blend includes a binding agent like xanthan gum if not already added.
Texture may vary slightly, but the flavor remains just as vibrant.
2. Can I use frozen cranberries instead of fresh?
Absolutely. Frozen cranberries can be added directly into the batter without thawing.
They may release a little extra moisture, but this will not affect the muffin’s structure significantly.
3. Are these muffins vegan?
Yes, this recipe is entirely plant-based. Using soy milk or another plant milk, along with oil instead of butter, ensures the muffins remain vegan-friendly while still fluffy and rich.
4. How can I make the muffins less sweet?
You can reduce the sugar slightly (for example, from 1 cup to ¾ cup) without compromising texture.
The natural sweetness of the orange and the tartness of cranberries balances well with a reduced sugar amount.
5. Can I make these ahead for meal prep?
Yes! Muffins are ideal for meal prep. Bake them, let them cool completely, then store in an airtight container or freeze.
They maintain texture and flavor, making them convenient for breakfast, snacks, or even dessert later in the week.
