Description
Delightfully moist and flavorful Cranberry Orange Muffins bursting with fresh cranberries and zesty orange. These muffins are perfect for breakfast or a snack and feature a light orange glaze topping for added sweetness.
Ingredients
Scale
Orange Cranberry Muffins
- 1 cup granulated sugar
- 1 tablespoon orange zest from about 2 oranges
- 3/4 cup unsweetened soy milk
- 1 teaspoon apple cider vinegar
- 1/4 cup orange juice
- 1/2 cup canola oil
- 2 teaspoons pure vanilla extract
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon cornstarch
- 1 1/2 cups fresh cranberries or frozen
Optional Orange Glaze
- 1 cup powdered sugar
- 3 tablespoons orange juice
Instructions
- Preheat the Oven: Preheat your oven to 400 degrees Fahrenheit. Line a standard muffin pan with liners and lightly spray them with oil to prevent sticking.
- Prepare Sugar and Zest: In a large bowl, combine the granulated sugar and orange zest. Rub the zest into the sugar with your fingers until the mixture feels like wet sand, releasing fragrant oils.
- Mix Wet Ingredients: Add the soy milk, apple cider vinegar, orange juice, canola oil, and vanilla extract to the sugar mixture. Whisk together until fully combined.
- Combine Dry Ingredients: In the same bowl, add the all-purpose flour, baking powder, salt, and cornstarch. Stir gently with a large spoon to combine, taking care not to overmix the batter to keep muffins tender.
- Fold in Cranberries: Gently fold the fresh or frozen cranberries into the batter, distributing them evenly without crushing.
- Fill Muffin Liners: Using a large cookie scoop or ice cream scoop, fill each muffin liner up to the top with batter for generous muffins.
- Bake Muffins: Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Prepare Orange Glaze: While muffins bake, whisk powdered sugar and orange juice in a small bowl until smooth and glossy.
- Glaze and Cool: Drizzle the orange glaze over the warm muffins and allow them to cool for 5 to 10 minutes before serving to let the glaze set.
Notes
- You may substitute soy milk with oat or almond milk depending on preference or availability.
- Canola oil can be replaced with melted vegan butter, avocado oil, or olive oil for varied flavor profiles.
- For gluten free needs, use a quality gluten free all-purpose flour blend.
- Cornstarch can be omitted or replaced with tapioca starch if necessary.
- If using dried cranberries, reduce quantity to about 3/4 cup and soak in warm water to soften beforehand.
- Applesauce might work as an oil substitute, but this has not been tested in this recipe.
Nutrition
- Serving Size: 1 muffin
- Calories: 210 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
