Packed with tart, juicy cranberries and bright orange zest, these cranberry orange muffins are a winter bake you'll want on repeat. They're vegan, gluten-free, and lightly sweet with a tender crumb that keeps you coming back for more. Perfect for make-ahead breakfasts, snacks, or a festive Christmas morning treat!
This time of year I always seem to have a couple of bags of fresh cranberries hanging around. And after sharing cranberry salad dressing and cranberry coleslaw this fall, a batch of lightly sweet muffins felt like the perfect next step.
The muffins are moist, tender, and just sweet enough to balance all that bright cranberry tartness. And instead of the usual eggs, butter, or oil, these stay vegan and oil-free with plain non-dairy yogurt and plant milk.
You'll love these cranberry orange muffins because they're:
- vegan, whole-grain, and gluten-free (use certified GF oat flour and oats)
- eggless, dairy-free, and oil-free
- packed with tart and juicy fresh cranberries and orange zest (you're kitchen will smell incredible)
- simple to make, with a soft, cozy texture that keeps you coming back for more!
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What You'll Need
Here are a few notes about the key ingredients and substitutions. You'll find the full recipe at the bottom of the post:
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- oat flour - I use oat flour pretty often, so I usually buy it to save time. But you can also make your own by blending rolled oats in a high-powered blender until finely ground.
- rolled oats - for additional texture
- baking soda and powder - these cause the muffins to rise and help them bake evenly
- sugar and maple syrup - initially I tested the recipe with light brown sugar, which you can use, but regular cane sugar allows the orange flavor to really shine. A little bit of maple syrup also boosts the sweetness and adds moisture. Sub with agave nectar, if needed.
- non-dairy yogurt - I used plain almond milk yogurt, but other varieties are also fine, like coconut, cashew, or soy yogurt. As written, the muffins aren't super sweet. If you'd like to make them more dessert-worthy, feel free to use a sweetened vanilla yogurt.
- fresh cranberries - I took inspiration for this recipe from Sally's Baking Addiction's cranberry orange muffins. Sally says frozen cranberries can be used instead of fresh, and not to thaw them first. I haven't tested the recipe yet with frozen cranberries. If you do, let us know in the comments.
- oranges - since all of the orange flavor in the muffins comes from fresh orange zest, you definitely do NOT want to skimp! Two medium/large oranges will give you enough. You'll also use the juice from one orange.
Tip :
Citrus dries out once it's been zested. Since you only need the juice from one of the oranges, enjoy the other as your "chef's snack," or save it for later by wrapping with saran wrap or placing inside an airtight reusable storage bag or container.
How to Make the Muffins
- Preheat the oven to 365°F. Whisk the dry ingredients in a large mixing bowl. In a separate bowl stir the orange zest into the yogurt, then add the remaining wet ingredients. Whisk well to dissolve the sugar.
- Pour wet ingredients into dry, and whisk just until you have a fluffy batter with no dry flour remaining. Fold in the whole cranberries and chopped walnuts or pecans.
- Divide the batter evenly across the 12 muffin cups (they will be quite full). Sprinkle the tops of the muffins with more nuts, if desired.
- Bake for 18 to 20 minutes or until the muffins are firm on top and a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes then transfer the muffins to a cooling rack.
Serving
Orange cranberry muffins are great warm for breakfast with a cup of coffee or tea, or paired with a bowl of yogurt and fruit for a more filling start. They also make a lovely holiday brunch addition alongside a vegan frittata or crustless tofu quiche.
For an afternoon snack, enjoy a muffin with a smear of jam or nut butter.
Helpful Tips
- Properly measure the flour: I always recommend using a kitchen scale for the best, most consistent results. If you don't have one, whisk the oat flour first, spoon it into your measuring cup, and level off the top.
- Avoid bitter white pith: When zesting the oranges, make just one pass over each spot on the peel. The bright outer layer is where all the flavor is. Go any deeper and you'll hit the white pith, which tastes bitter and may overwhelm the muffins' sweet citrus notes.
- Cool completely: Let the muffins cool fully before digging in. The crumb sets as they rest, making the texture softer and more cohesive. The flavor gets better, too!
More Vegan Cranberry Recipes
I hope you enjoy these festive orange cranberry muffins. If you try the recipe be sure to comment below and let us know!
Recipe
Vegan Cranberry Orange Muffins
Ingredients
- 2¼ cups fine oat flour - see Notes re: proper measuring
- ½ cup rolled oats
- 1 tablespoon cornstarch - or arrowroot starch
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ teaspoon ground cinnamon
- ½ cup plain non-dairy yogurt
- 2 teaspoons fresh orange zest - about 2 med/large oranges
- ⅔ cup sugar
- ½ cup unsweetened non-dairy milk
- ¼ cup maple syrup
- 3 tablespoons orange juice
- 1½ teaspoons vanilla extract
- 1½ cups fresh cranberries
- ½ cup chopped walnuts or pecans - plus more for sprinkling on top
Instructions
- Preheat the oven to 365 degrees F (185°C). If desired, place paper liners in the cups of your muffin pan.
- In a large mixing bowl, combine the oat flour, rolled oats, baking powder, baking soda, cinnamon, and salt. Whisk to combine
- In a medium bowl, combine the yogurt and orange zest, and whisk to combine. Add the sugar, non-dairy milk, maple syrup, orange juice, and vanilla. Whisk to dissolve the sugar.
- Pour the wet ingredients into the dry, and stir or whisk just until there's no dry flour. Fold in the cranberries and chopped nuts.
- Divide the batter evenly across the 12 muffin cups (try to evenly distribute the cranberries, as well). If desired, sprinkle the tops of the muffins with extra crumbled walnuts. Bake for 18 to 20 minutes, or until the muffins are firm to the touch and a toothpick inserted in the center comes out clean.
- Let the muffins rest in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
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