Description
Delight in these vibrant Cranberry Orange Muffins, bursting with fresh cranberries and zesty orange flavor. Perfectly moist and lightly sweetened, these muffins are enhanced with an optional tangy orange glaze, making them an ideal treat for breakfast or a snack.
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: Set your oven to 400 degrees F and line a standard muffin pan with liners. Lightly spray the liners with oil to prevent sticking.
- Prepare sugar and zest: In a large bowl, combine the granulated sugar and orange zest. Use your fingers to work the zest into the sugar until the mixture feels like wet sand, releasing the orange aroma.
- Mix wet ingredients: Add the soy milk, apple cider vinegar, orange juice, canola oil, and vanilla extract to the sugar mixture. Whisk these 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, taking care not to overmix, until the batter is just combined.
- Fold in cranberries: Carefully fold in the fresh or frozen cranberries to distribute them evenly throughout the batter.
- Fill muffin liners: Using a large cookie scoop, ice cream scoop, or spoon, fill each muffin liner up to the top with batter.
- Bake the muffins: Place the muffin pan in the oven and bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Prepare orange glaze: While the muffins bake, whisk together powdered sugar and orange juice until smooth to create the glaze.
- Glaze and cool: Drizzle the orange glaze over the warm muffins once they come out of the oven. Allow muffins to cool for 5-10 minutes before serving.
Notes
- You may substitute soy milk with oat or almond milk according to preference.
- Canola oil can be replaced with melted vegan butter, avocado oil, or olive oil; applesauce may work for an oil-free option but has not been tested.
- For gluten-free muffins, use a quality gluten-free all-purpose flour blend.
- The cornstarch can be omitted or replaced with tapioca starch if desired.
- If using dried cranberries instead of fresh or frozen, reduce the quantity to about 3/4 cup and soak them in warm water beforehand to soften.
Nutrition
- Serving Size: 1 muffin
- Calories: 210 kcal
- Sugar: 15 g
- Sodium: 120 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
