Vegan Orange Cranberry Muffins

Name: Vegan Orange Cranberry Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 1 cup all-purpose flour; 1 teaspoon ground ginger; 1 teaspoon baking soda; ¾ teaspoon baking powder; ¼ teaspoon kosher salt; ¾ cup granulated sugar; ½ cup unsweetened non-dairy milk; 1 tablespoon orange zest; 2 tablespoons vegetable oil; 1 tablespoon white vinegar; 2 teaspoons vanilla bean paste; 1 cup cranberries

User Reviews

4.4

24 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
12 muffins
Calories
119 kcal
Course
Breakfast
Cuisine
American

Vegan Orange Cranberry Muffins

Iris Warren

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'Tis the season for holiday breakfasts and brunch! Vegan Orange Cranberry Muffins are the perfect baked good to serve for both vegans and non-vegans alike! Fresh cranberries and orange zest work together to create scrumptious muffins. Whether you're hosting an at-home brunch, a play group or making a holiday breakfast for your family (or yourself), these fluffy vegan cranberry muffins are the perfect winter breakfast to bake and serve!

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Ingredients

Servings

1 cup all-purpose flour 120g
1 teaspoon ground ginger
1 teaspoon baking soda
¾ teaspoon baking powder
¼ teaspoon kosher salt
¾ cup granulated sugar 150g
½ cup unsweetened non-dairy milk
1 tablespoon orange zest
2 tablespoons vegetable oil
1 tablespoon white vinegar
2 teaspoons vanilla bean paste
1 cup cranberries fresh

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Instructions

Preheat the oven to 350°F. Line a muffin tin with baking cups. (I really love these parchment paper baking cups.) Set aside.
Whisk the flour, ginger, baking powder, baking soda and salt together in a large glass mixing bowl, w. Set aside.
Combine the sugar, non-dairy milk, orange zest, oil, vinegar and vanilla bean paste in another large bowl. Using a hand mixer or a whisk to beat until the ingredients light and fluffy.
Sprinkle the wet ingredients into the dry ingredients, stirring until just combined.
Fold the cranberries into the batter with a rubber spatula.
Immediately dollop the batter into the prepared baking cups using a tablespoon measure or a cookie scoop.
Bake for 20-23 minutes or until golden brown and cooked through, then enjoy warm!

Notes

If you don’t have vanilla bean paste (and don’t want to go find it), you can substitute 1 teaspoon of vanilla extract. The muffins won’t have as much vanilla flavor, but they will still be delicious!

Nutrition Information

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Serving 1muffin Calories 119kcal (6%) Carbohydrates 22g (7%) Protein 1g (2%) Fat 3g (5%) Polyunsaturated Fat 2g Cholesterol 1mg (0%) Sodium 185mg (8%) Fiber 1g (4%) Sugar 13g (26%)