Enjoy the delightful flavors of Vegan Cranberry Orange Muffins! These moist and tangy muffins are a burst of citrusy goodness, featuring zesty orange zest and juicy cranberries. Whether you enjoy them for breakfast, as a snack, or for dessert, they’re perfect for satisfying your sweet cravings. Delight in the zing of these muffins with there wonderful blend of orange and cranberry in every bite. These vegan muffins are a treat for everyone to enjoy!
Frequently Asked Questions
Are these muffins gluten-free?
The recipe provided is not specifically gluten-free, but you can use gluten-free flour as a substitute to make them gluten-free.
Can I use dried cranberries instead of fresh or frozen?
Yes, you can use dried cranberries instead of fresh ones. Just chop them into smaller pieces before adding them to the batter.
Is there a substitute for orange zest?
If you don’t have fresh oranges for zest, you can use orange extract or orange oil as a substitute. Adjust the amount according to your taste.
How do I store these muffins?
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for several months.
Can I add nuts or seeds for extra texture?
Yes, you can add chopped nuts (e.g., walnuts or pecans) or seeds (e.g., poppy seeds) to the batter for added texture and flavor.
Can I make mini muffins with this recipe?
Yes, you can make mini muffins using this recipe. Just reduce the baking time as mini muffins will bake faster.
How do I make a glaze for these muffins?
To make a simple glaze, mix powdered sugar with a little orange juice until you reach your desired consistency. Drizzle it over the cooled muffins.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour or a combination of whole wheat and all-purpose flour for a healthier option.
More Delicious Muffins
Cranberry Orange Muffins
Ingredients
- 2 cups all-purpose flour
- 1 ½ cup cranberries, fresh or frozen, roughly chopped
- ¾ cups granulated sugar
- ½ cup unsweetened applesauce
- ¼ cup vegetable oil or melted coconut oil
- ¾ cup orange juice (freshly squeezed or store-bought)
- 1 tablespoon orange zest (from 1 large orange)
- 2 teaspoon vanilla extract
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
Instructions
- Preheat your oven to 375°F (190°C). Grease or line a muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the applesauce, oil, orange juice, orange zest, and vanilla extract. Mix well.
- Pour the wet mixture into the dry mixture and stir until just combined. Be careful not to overmix; a few lumps are okay. Fold in the cranberries.
- Using a spoon or scoop, fill each muffin cup about 2/3 full with the muffin batter.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs attached.
- Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
- Once cooled, your Vegan Cranberry Orange Muffins are ready to enjoy. They're perfect for breakfast, snacks, or a sweet treat any time of the day.
