Description
Delight in these zesty, moist Cranberry Orange Muffins packed with fresh cranberries and a refreshing hint of orange. Perfect for breakfast or a snack, these vegan muffins feature a light orange glaze and are easy to make using pantry staples.
Ingredients
Scale
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 or frozen cranberries
Optional Orange Glaze
- 1 cup powdered sugar
- 3 tablespoons orange juice
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400 degrees F. Line a standard muffin pan with liners and lightly spray them with oil to prevent sticking.
- Mix Sugar and Orange Zest: In a large bowl, combine the granulated sugar and orange zest. Use your fingers to work the zest into the sugar until the mixture feels like wet sand, releasing the orange aroma.
- Add Wet Ingredients: Pour in the soy milk, apple cider vinegar, orange juice, canola oil, and vanilla extract. Whisk thoroughly until the mixture is well combined and smooth.
- Combine Dry Ingredients: Add the all purpose flour, baking powder, salt, and cornstarch into the wet mixture. Use a large spoon to gently stir everything together, taking care not to over mix, which can toughen the muffins.
- Fold in Cranberries: Carefully fold the fresh or frozen cranberries into the batter to evenly distribute them without breaking them.
- Fill Muffin Liners: Using a large cookie or ice cream scoop, or a spoon, fill each muffin liner to the top with batter for full, fluffy muffins.
- Bake: Place the muffin pan in the oven and bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Prepare Orange Glaze: While the muffins bake, whisk together the powdered sugar and orange juice until smooth for a tangy glaze.
- Glaze and Cool: Drizzle the orange glaze over warm muffins once removed from the oven. Allow to cool for 5-10 minutes before serving for the glaze to set slightly.
Notes
- You may substitute soy milk with oat or almond milk, depending on preference or dietary needs.
- For the oil, melted vegan butter, avocado oil, or olive oil can be used as alternatives to canola oil.
- The recipe can be adapted to gluten free by using a high-quality gluten free all purpose flour blend.
- If cornstarch is unavailable, tapioca starch is a good substitute, or you may omit it entirely.
- Dried cranberries can be used in place of fresh or frozen, but reduce quantity to 3/4 cup and soak in warm water beforehand to soften.
Nutrition
- Serving Size: 1 muffin
- Calories: 210 kcal
- Sugar: 16 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
