Vegan Cranberry Orange Muffins | It Doesn't Taste Like Chicken

These Vegan Cranberry Orange Muffins are tender, moist, and bursting with brilliant citrus taste. Tart pops of cranberry meet candy orange in each chunk, and the elective orange glaze takes them straight to bakery standing. Whip them up in a single bowl with easy components. Good for breakfast, brunch, or a comfy afternoon deal with.

These Vegan Cranberry Orange Muffins are all the pieces a muffin ought to be, tender, fluffy, and utterly delicious. The tart cranberries and candy orange are a match made in muffin heaven, they usually come out tasting higher than something you may discover at a bakery (significantly, vegan or not). Better of all, they’re really easy: simply 10 easy components and one bowl. Additionally they freeze fantastically. These muffins are assured to wow.

Overhead view of cranberry orange muffins on wire rack after drizzling with orange glaze

Why These Cranberry Orange Muffins Are the BEST

Vegan with none fuss: Each bit as scrumptious and fluffy as the normal model, however with out eggs or dairy. You may get a brilliant tender crumb with easy pantry staples.
Tart + candy perfection: Contemporary or frozen cranberries burst as they bake, leaving jammy, tart pops in a candy orange muffin. Brilliant zest and juice make the flavour pop. When you’re on the lookout for a muffin recipe that impresses, that is the one.
Incredible for freezing: Like my Vegan Banana Nut Muffins, these cranberry orange muffins freeze fantastically, so you may preserve a stash within the freezer able to seize everytime you want a fast breakfast or snack.

Overhead view of ingredients for vegan cranberry orange muffins

Components for Vegan Cranberry Orange Muffins

Cranberries: Contemporary or frozen each work. No must thaw, fold them straight into the batter.
Orange: You may use each zest and juice. Zest first, then juice (freshly squeezed = greatest taste).
All-purpose flour: Offers a light-weight, fluffy crumb. For gluten-free, use a 1:1 mix with xanthan gum.
Sugar, mild oil, baking powder, salt, vanilla: This easy combo retains the muffins candy, tender, and lofty.
Plant-based milk: Unsweetened and unflavored. Soy tends to bake up the fluffiest, however any impartial plant milk works.
Optionally available orange drizzle: Powdered sugar + orange juice for a fast, zesty glaze.

Make Vegan Cranberry Orange Muffins

Flour, orange zest, and sugar in mixing bowl

Combine the dry components: Whisk the flour, sugar, orange zest, baking powder, and salt in a big bowl.

Hand pouring liquid ingredients into bowl of dry ingredients

Add the moist components: Stir within the plant-based milk, oil, orange juice, and vanilla. Do not overmix, some small lumps are an excellent factor.

Overhead view of fresh cranberries added to bowl of muffin batter

Add the cranberries: Gently fold within the cranberries, being cautious to not over-mix.

Overhead view of cranberry orange muffins before baking

Fill the muffin pan: Divide the batter evenly right into a greased or lined muffin pan. Fill cups nearly to the highest for tall, bakery-style domes.

Overhead view of cranberry orange muffins in muffin pan

Bake: Place the pan in an oven preheated to 375ºF and bake for 22 to twenty-eight minutes, till the tops are golden and a toothpick inserted into the middle comes out clear.

Overhead view of cranberry orange muffins on cooling rack

Cool: Let the muffins cool within the pan for at the very least quarter-hour, then switch to a wire rack to complete cooling.

Make the glaze: Whisk collectively the powdered sugar with the orange juice a teaspoon at a time, till you’ve gotten a thick, pourable glaze.

Overhead view of glazed cranberry orange muffins on cooling rack

Glaze the muffins: Drizzle the glaze over the cooled cranberry orange muffins and high with additional zest, if desired. Let the icing set earlier than serving or storing.

Variation Concepts

Swap in dried cranberries: Whereas contemporary/frozen cranberries are my favourite, in a pinch you need to use dried cranberries in these cranberry orange muffins.Use 1 cup. Soak in heat water 10 minutes to plump; drain very properly earlier than folding in.
Make it gluten-free: Use a 1:1 gluten-free flour mix that comprises xanthan gum. Let the batter relaxation 10 minutes earlier than baking for greatest texture. Outcomes might differ barely by model.
Make it oil-free: Change the oil with unsweetened applesauce for an oil-free model of this recipe. Muffins bake a bit sooner and will probably be a bit denser, begin checking early.
Add some crunch: If you would like, you may add a handful of chopped pecans or walnuts for some crunch and nutty taste.
Attempt one other topping: As an alternative of the glaze, you may sprinkle the tops of the muffins with Turbinado sugar for some sparkle and a crisp, candy topping.

Spooning orange glaze onto cranberry muffins

What to Serve With These Muffins

Retailer

Room temperature: Retailer these vegan cranberry orange muffins in an hermetic container at room temperature for as much as 3 days.
Fridge: For a couple of additional days of storage, you may preserve these muffins within the fridge for as much as 5 days.
Freezer: Muffins will also be frozen for as much as 2 months in a freezer bag or hermetic container. Thaw them at room temperature or heat unglazed muffins within the microwave 15 seconds at a time, till heated by (glaze can soften).

Two halves of a vegan cranberry orange muffin stacked, showing moist crumb

When you attempt these cranberry orange muffins, tell us by leaving a remark, ranking it, and remember to tag @itdoesnttastelikechicken on Instagram. It’s also possible to pin this recipe on Pinterest to put it aside for later!
Bon appetegan!
Sam Turnbull.