Makes 12 muffins
The holidays are over, but the cranberries linger on! I always have a bunch of odds and ends left over from my whirlwind of holiday baking and cooking. This year I had a lot of citrus and cranberries, so these muffins from Vegan Brunch were the perfect getaway plan.
There’s a lot to love about these muffins – their bright orange flavor and tangy cranberry bite. But the ingredients aren’t just yummy, they’re really convenient, too. You don’t even need any non-dairy milk, just the juice from the oranges. I’ve made these with reduced fat, too. Just use 1/3 cup apple sauce and 1 tablespoon of oil instead of all the oil called for. Also, nuts are optional, I left them out this time around.
2 cups all purpose flour
2/3 cups sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh orange juice
1/2 cup canola oil
2 tablespoons orange zest
2 teaspoons pure vanilla extract
1/4 teaspoon almond extract
1 1/2 cups fresh cranberries, roughly chopped
1 cup pecans or walnuts, roughly chopped (optional)
Preheat oven to 375 F. Lightly grease a muffin tin.
In a large mixing bowl, mix together flour, sugar, baking powder, baking soda and salt. Make a well in the center and add canola oil, orange juice, zest and vanilla. Mix just until all wet ingredients are moistened. About 1/2 way through mixing add the cranberries and nuts.
Fill muffin tins 3/4 full and bake for 23 to 27 minutes, until lightly browned on top and a toothpick or knife inserted through the center comes out clean. When cool enough to handle, transfer to cooling racks to cool completely.
can you still make this with dry cranberries??
I used Whole grain spelt flour and it worked really well! just add a bit of liquid, i added 3-4 TABLESPOONS of non dairy milk…was great! didn’t rise a lot but that ok, it’s because of the spelt.
amazing recipe!
Is it okay to use coconut oil in place of canola oil???
Wow! These are so good! The orange juice tastes so refreshing in the batter! I cut the oil in half and subbed apple sauce and the batch was fluffy and perfect. I think these are my new go-to muffins!
Love, love, love these muffins. So easy and delicious. I hesitate to try any others because these are the best! Thanks!
I do not understand why I waited so long to make these muffins. I saw the picture in your book years ago and was impressed. But I’ve never been a huge fan of muffins. I just made a batch tonight and now I’m going to bed dreaming about the muffins I’m having for breakfast in the morning. They explode with flavor. I think I’m really starting to become a vegan baking convert. Yikes! Don’t tell my family and friends. They’ll be upset… until they taste these recipes.
Just pulled these out of the oven, and all I have to say is wow! I used the apple sauce version and they are fabulous. Fluffy, fruity (not too bitter nor too sweet for my small kids) and overall gorgeous in both looks and taste. Great recipe.
Amazing! Don’t why why I search the net when I should just come here! I should know that cuz I have your other books which are awesome too!
There turned out amazing. Love them!
If you decide to do a baby/toddler food book, I’ll be the first in line!
YUMMY!!!!
These were very nice! I used whole wheat pastry flour, 1/4 cup avocado oil, 1 grated apple, and brown sugar because that’s all I had. The fresh cranberries are the best part!
My kiddo & I are currently devouring these gems! Yummy! He’s already had 2 & going for more! I was looking for a use for my extra cranberries and we needed lunch/snacks for this week. These certainly fit the bill. Awesome recipe…as always.
these came out sooooo good. I was looking for something to make with my leftover cranberries from Thanksgiving and this came up. These are great for someone like me who doesn’t have a big sweet tooth the cranberries add a nice tart punch! 🙂
The best muffins EVER! I make my own almond milk and used one cup of almond meal and one cup of all purpose flour…..
Just popped these in he oven. Made a few changes to the recipe. Used coconut oil instead of canola and blended small oranges after zest ing them to make the orange juice. Left out the nuts as they add lots of calories. We already eat raw nuts so we get the benefit. They smell great already. Can’t wait to try them.
Tip: This recipe makes 16-18 muffins in std pans. I added the almond extract at the same time as the vanilla. I subbed with grape seed oil. Turned out Wonderful. Giant Eagles in Columbus Ohio had cranberries at 50 cents a bag clearance this week. Thanks for posting this yummy stuff. Has anyone substituted any applesauce for some of the oil?
Isa, bless your heart! These muffins are simply fantastic! I cut the sugar to half a cup (I find this the ideal amount for a dozen muffins of any sort) and sprinkled a little on top. Also, a general FYI, it takes about 3 oranges for the amounts required above. The flavor of these muffins is exceptional – and they have one of the best “crumbs” of any muffins I have ever made – very light. I also used walnuts and ground them coarsely. Thank you for this great recipe!
PS – I made one dozen muffins from this recipe – and that filled the cups full.
Nice, fluffy, slightly sweet, and yummy. I subbed in 1/4 cup of very ripened smashed avocado for 1/4 cup of the oil and added 2Tbs flax meal, just to add a little more health content. My cranberries were thawed since i froze them in the fall. Super tart! Next time I’m going to pulse them a bit more in my processor for smaller chunks and maybe even try to coat them with sugar and let them sit in that for a few minutes. While the smashed avocado didn’t affect flavor, it did add a greenish tint to the muffin, which seemed Christmas-y 🙂
Thanks for this yummy vegan recipe! Delicious!
These are so good! And for those on WW, they are 4 points plus points when using the applesauce substitution and skipping the nuts. With 1/2 cup of nuts, it brings it to 5.
If made with oil, it would be 6 points vs 7 for the nutty version (using half the nuts)
Love love love these!
These were amazing! I used less cranberries, but they certainly had enough. They are really wonderful, even with whole wheat flour, which I thought would really make them dense, but on the contrary they were light and fluffy.
I love muffins!!!!! I added some chocolate to this and hopefully it will turn out great!
Made ’em and they were fabulous!
I made these last night-left the nuts out and added more cranberries. My husband inhaled them. Left 1 for me. I have the second batch in the oven.Perfect use for leftover cranberries.
I just made the lowfat version of these (thank you!) and they are delicious!
Isa! These are wonderful. I used half oil and half applesauce, and frozen whole cranberries. They browned and domed like cute little fruit mushrooms, and had a lightly sweet flavour – not too sweet at all. If you are looking for a one bowl, quick and easy muffin recipe – this is the one. Thanks for sharing this recipe, it’s the bomb diggity. (I cringe. I have always wanted to use that phrase in a sentence, and now that I have, I feel empty and ashamed.) Good muffins, though!
I really enjoyed this recipe. I substituted about 1/2 of the oil with extra virgin olive oil and really liked the savory taste it added.
this is a great recipe! I did half oat flour and it was great! Orange – Cran or razberry is a great combo! I also tried it lemon/orange/rosemary & blueberry and that was great toooo! thanks Isa!
These are delicious and really fragrant. They made way more than 12 muffins (with nuts) for me. I made an extra little coffee cake in a greased round pan. I think next time up either cut the recipe in half or start with a small loaf and make muffins of whatever’s left. Yum!
These turned out really great and were very easy to make. I was worried because my fresh squeezed juice was a little pulpy, but this did not impact the final product. I did not go rogue from the recipe and they were perfect! Thank you!
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Muffins look fantastic! I am planning on making these for a brunch I am attending. How many do these make? Thanks.
Do you have any recommendations for a healthier substitute to all purpose flour for making muffins?
I love using Whole Wheat Pastry Flour in place of 100% whole wheat or unbleached white. I sometimes mix WW Pastry flour 1/2 & 1/2 with unbleached flour too. I make all kinds of muffins and like them not too sweet. My favorite all purpose muffin recipe is the Betty Crocker recipe from the 1972 cookbook. I “Veganize” it by subbing 1TBSP ground flax seed mixed with 3TBSP warm water for an egg, and I used plant-based milk such as WestSoy or another for dairy milk. I recommend Bob’s Red Mill Whole Wheat Pastry Flour. It’s available in natural food stores, food coops, and high end grocers…or ordered online from the Bob’s Red Mill website. I like Avocado Oil due to its mild taste. I like to use a small amount of either Turbinado or Demerara natural sugars sprinkled on top of each muffin to add a small amount of crispy sweetness on top. (I’ve also found that children prefer muffins to quick bread loaf slices since they can hold them better.)
Enjoy! ~ Val
Has anyone made these gluten-free? I’d like to try almond flour but am not sure how to substitute (1:1?) and whether any other ingredients would need to be modified.
Love it as is for myself — just want to make a loaf for someone who doesn’t eat wheat.
Thanks!!
I make these 3 or 4 times a year during the holiday season. Usually double the recipe to share at holiday gatherings. At our December meeting when we meet to choose our books for the next year my book group has demanded that I bring these for the past three years!! Delicious and easy to make!!
These muffins are delicious. Has anyone tried this recipe in as a loaf cake? I would love to make a loaf cake version of this recipe.