Vegan Cranberry Muffins
Bursting with tart, juicy cranberries and a hint of vibrant orange zest, these Vegan Cranberry Muffins are a delightful treat perfect for breakfast, snacking, or as a festive holiday indulgence. Made with pantry staples like all-purpose flour, almond milk, and light olive oil, this dairy-free and egg-free recipe is wonderfully simple yet incredibly flavorful. The addition of apple cider vinegar ensures a soft, tender crumb, while fresh cranberries provide a pop of sweetness in every bite. Ready in just 40 minutes, these light and fluffy muffins are not only easy to make but also ideal for vegan and non-vegan palates alike. Serve them warm or at room temperature, and enjoy a perfectly balanced muffin that’s as wholesome as it is delicious! Perfect for keyword searches like "easy vegan muffins," "cranberry orange muffins," or "dairy-free holiday recipes."
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Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsweetened almond milk
- 1/3 cup light olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1.5 cups fresh cranberries
- 1 tablespoon orange zest
Directions
Step 1
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or spray it with cooking spray.
Step 2
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix well to ensure even distribution.
Step 3
In a separate smaller bowl, whisk together the almond milk, olive oil, apple cider vinegar, and vanilla extract until smooth.
Step 4
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined. Be careful not to overmix.
Step 5
Fold in the fresh cranberries and orange zest, distributing them evenly throughout the batter.
Step 6
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Step 7
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Step 8
Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Step 9
Enjoy warm or at room temperature. Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Facts
| Serving size | (1060.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2352.5 |
| Total Fat 84.9g | 0% |
| Saturated Fat 11.8g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 2274.8mg | 0% |
| Total Carbohydrate 378.4g | 0% |
| Dietary Fiber 19.1g | 0% |
| Total Sugars 164.5g | |
| Protein 27.7g | 0% |
| Vitamin D 87.8IU | 0% |
| Calcium 490.4mg | 0% |
| Iron 12.9mg | 0% |
| Potassium 635.1mg | 0% |
Source of Calories