Cranberry Orange Muffins
Soft, citrusy, and perfectly sweet, these Cranberry Orange Muffins are a quick and easy treat made with fresh cranberries and zesty orange. Naturally dairy-free, they’re light, fluffy, and topped with a refreshing orange glaze. Perfect for breakfast, snacks, or festive gatherings.
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.
