The flavors in these vegan cranberry orange muffins are citrusy and naturally sweet, making a wholesome treat or snack for any time of day.
These moist muffins are welcome for breakfast or bunch, and are a great after-school or work snack. Yet they’re yummy enough to have for dessert, especially with the optional (yet highly recommended) maple-cream cheese frosting.
Don’t be tempted to skip the orange zest, since that’s what gives these muffins a distinctly orange flavor. If you don’t have a zester, which is basically a large file, you can use the fine holes of a box grater.
Though this recipe calls for dried cranberries, you can most definitely use fresh. See this variation in the notes section of the recipe box.
- 2 cups whole wheat pastry flour
- 1/2 cup natural granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1/2 cup vegan yogurt or applesauce
- 2 tablespoons safflower oil
- 1/2 cup orange juice, plus more, as needed
- Zest of 1 orange
- 1 cup dried cranberries (or see fresh variation in Notes)
- 1/2 cup chopped walnuts
Maple-Cream Cheese frosting (optional)
- 1/2 cup vegan cream cheese
- 1 tablespoon maple syrup
- Extra walnuts for topping, optional
- Preheat the oven to 350º F.
- Combine the first 5 (dry) ingredients in a mixing bowl and stir together.
- Make a well in the center of the dry ingredients and add the yogurt or applesauce, oil, and orange juice. Start with 1/2 cup orange juice; if the batter can’t be evenly moistened, add a small amount of additional orange juice. Don’t overdo it; you want everything to be evenly moistened while allowing the batter to remain fairly stiff. Stir together until well blended.
- Stir in the orange zest, cranberries, and walnuts.
- Divide the batter evenly among 12 lined muffin tins. Bake for 20 to 25 minutes, or until the tops are golden and a small knife inserted into the center of a muffin tests clean.
- Cool on a plate or rack and serve warm or at room temperature.
Variation: By all means, use fresh cranberries when they are in season. Coarsely chop 8 ounces cranberries in a food processor, then combine in a bowl with 2 tablespoons natural granulated sugar. Let stand for 10 minutes before stirring into the batter.
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See lots more easy vegan desserts & sweets.