Imagine biting into a moist, tender muffin bursting with tangy cranberries and bright orange zest, knowing it's completely vegan and guilt-free. These Vegan Cranberry Orange Muffins are not just a breakfast treat; they're a morning revelation that will transform your entire day. With a perfect balance of sweet and tart flavors, these muffins are so delicious, you won't believe they're dairy-free and made with simple, wholesome ingredients.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Breakfast
Serves: 12 muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup dairy free milk
- 1/4 cup coconut oil
- 1/4 cup orange juice
- 1 cup fresh or dried cranberries
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with coconut oil to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, sugar, baking powder, and salt. Ensure all dry ingredients are well combined and free of lumps.
- In a separate medium bowl, whisk together the dairy-free milk, melted coconut oil, and fresh orange juice until thoroughly blended.
- Create a well in the center of the dry ingredients and pour the wet ingredient mixture into it. Gently fold the ingredients together using a spatula, being careful not to overmix. Mix just until the ingredients are incorporated.
- Carefully fold in the cranberries, distributing them evenly throughout the batter. If using fresh cranberries, you can lightly coat them in a tablespoon of flour to prevent sinking.
- Using an ice cream scoop or large spoon, divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Optional: Sprinkle a little additional sugar on top of each muffin for a crispy, sweet crust.
- Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container at room temperature for up to 3 days.
Tips
- Use room temperature ingredients to ensure better mixing and a more consistent batter.
- Don't overmix the batter - mix just until ingredients are combined to keep muffins tender.
- Coat fresh cranberries in a little flour to prevent them from sinking to the bottom of the muffins.
- For extra flavor, add a teaspoon of orange zest to intensify the citrus notes.
- Check muffins a few minutes before the recommended baking time to prevent overcooking.
- Let muffins cool slightly in the pan to help them set and prevent crumbling.
- For a crispier top, sprinkle a little raw sugar before baking.
Nutrition Facts
Calories: 138kcal
Carbohydrates: 22g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
