Vegan Orange Cranberry Muffins

5.0 from 4 reviews

Vegan Orange Cranberry Muffins

I have used a lot of dried cranberries while baking but am picky about the fresh ones. So far I have tried only one recipe using fresh cranberries. It is this cranberry bars recipe from the Joy of Baking website. Although it did come out well and tasted good, somehow I did not develop a liking for this beautiful red fruit. I think part of the reason is my quirky food likings. I usually don’t like sweet and sour or sweet and spicy together. A dish has to be either fully sweet or fully spicy. So its obvious that I do not like the combination of tart cranberries and sweet in baked goods. Anyhow I decided to give it a shot once again this cranberry season.

Lately I have been seeing a lot of Indianized cranberry recipes. Cranberry rice, cranberry pickle, cranberry dal, etc. just to mention a few. So I decided to try at least that if at all not baking with cranberries. Recently I also got hooked to the Taste of Home website. I have got a baking book published by that magazine and am a fan for those recipes. I have had a 100% success rate with those recipes. I don’t know what stopped me from visiting their website all these days. A couple of days back I borrowed a Taste of Home Cookies book from the library. It has 623 recipes and I was so tempted to get one for myself. That’s when I decided to check out their website to see if they have free recipes online and I was overjoyed to find the same. I looked for some cranberry recipes in there and bookmarked this cranberry muffins recipe. It was a simple straight forward recipe and the egg substitution was easy too. I decided to use flax seed meal as the egg substitute like I used for the vegan cranberry quick bread recipe and it turned out great.

For the past couple of months I have been incorporating a lot of whole grains and whole grain flours while baking. So I decided to used plain all purpose flour this time. Partly the reason being, my phobia for cranberries. Since I was not sure if I would like cranberries I didn’t want to use whole wheat flour and mess it up further. Surprisingly these cranberry muffins did not fail me. It tasted pretty good with mild sweetness, occasional tartness from the cranberries here and there and a nice crunch from the pecans. I would definitely try this recipe again but would increase the quantity of sugar a little bit.

Vegan Orange Cranberry Muffins Recipe
5.0 from 4 reviews
Prep time: 15 Mins
Cook time: 20 Mins
Yields: A dozen cranberry muffins.
Vegan Orange Cranberry MuffinsFlavorful orange and cranberry muffins studded with pieces of pecans. These muffins are vegan and low fat too but this does not affect the taste. Flax seed powder is used as an egg substitute in this recipe.
Dry Ingredients:
  • 2 cups All Purpose Flour
  • 3/4th to 1 cup Brown Sugar
  • 2 teaspoons Baking Powder
  • 1 cup Chopped Pecans
Wet Ingredients:
  • 1/3 cup Canola Oil
  • 2/3 cup Orange Juice (Freshly Squeezed)
  • 2 teaspoons Flax Seed Powder
  • 1/2 cup Water
  • from 1 orange Orange Zest
  • 1 cup Coarsely Chopped Fresh Cranberries
  1. Preheat the oven at 375F/190C for 15 minutes. Grease or line a muffin tin with paper liners.
  2. In a large bowl mix together the dry ingredients and keep it aside.
  3. In a blender/food processor blend together the flax seed powder and water until its nice and frothy.
  4. Measure orange juice in a liquid measuring mug, add water until you reach 1 cup measure in the mug. To this also add the flax seed mixture, orange zest and stir together well.
  5. Pour the liquid ingredients to the flour mixture and mix until just moistened. Fold in the cranberries too. Do not overmix.
  6. Spoon in the batter in the greased muffin tins. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean.
  7. Move the muffin tin to a cooling rack and let it cool for just 5 minutes. Then remove the muffins from the pan and cool it completely on a wire rack.
My Notes:
  1. The quantity of sugar mentioned in the original recipe was 3/4th cup and I used the same, but felt that the muffins could have been a little more sweet. So you can increase the quantity to 1 cup.
  2. I always prefer freshly squeezed orange juice in baking recipes. I have found out in my experience that the store bought orange juice is slightly bitter and the bitterness reflects in the baked goods too.
  3. If you wish to use frozen cranberries, do not thaw it. Use it directly from the freezer otherwise the berries will start bleeding turning the batter red.

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Ratings and Reviews (4)

Vegan Orange Cranberry Muffins
4 star: 0
3 star: 0
2 star: 0
1 star: 0

59 Responses to “Vegan Orange Cranberry Muffins”

  1. cleanspirit says:

    Will any kind of juice do instead of orange juice? I have pineapple juice… I’m going to try that.

    • Madhuram says:

      Cranberry and orange is the usual combination. But if you want to try pineapple, give it a shot and let us know how it turns out because I have not tried it myself.

  2. Siri says:

    Dear Madhuram,
    Fantastic recipes and an easy to manuever website! Been a regular here, mostly to ogle :)
    I tried this one out yesterday and it turned out soggy at the bottom at the end of 24 minutes in the oven. When I did the toothpick test nothing stuck. But when I brought it out it wasnt solidified at the bottom. 30 mins outside and it was. What I did differently was that I halved the measurements to bake only 6 muffins since I wasnt sure how the sourness of the cranberry would turn out. Would you be able to tell me what could have gone wrong?

    • Madhuram says:

      Thanks Siri. Regarding the recipe, halving the recipe should not be a problem as long as you didn’t forget to halve the liquid ingredients too. The muffins should not take more than 20-22 minutes to bake. Did you preheat the oven/enough? I’m guessing that the oven was not hot enough. My another guess is that maybe you didn’t toss the fruit with little flour before adding it to the batter, so all the cranberries settled at the bottom of the muffins making it soggy. I know that I didn’t mention it in the recipe about tossing the fruit with flour because I myself did’nt know it then. But my muffins did turn out good even without doing it.

      • Siri says:

        I did halve the liquid ingredients as well, very carefully :)
        And no, my cranberry bits did not stick to the bottom even though I did not flour-toss it. The oven was preheated till it was up to that temperature (I am not sure what you mean by enough but I wait for the 350F to be reached i.e. light indicator goes off). Could be the oven but not very sure of that because my banana/nut/plain vanilla muffins come out alright.

        • Madhuram says:

          I don’t have a preheat option in my oven, so I usually heat it for about 15 minutes and that’s what I meant my heating enough. I really don’t know what could have gone wrong, Siri.

  3. Srividya says:

    Are you supposed to add salt to this recipe? I thought that was required if one used baking powder? I am just guessing. I am not much of a baker but like to try out different recipes. I love your website. Have it bookmarked! Thank you so much.

  4. Laura says:

    Tried this recipe. I omitted the pecans and used fresh frozen cranberries. They turned out very well.

  5. Jinal Thacker says:


    I have a couple of questions.
    Why do we need flax seed powder?
    Can I use the regular sugar instead of brown sugar?


  6. The Harried Hamptons says:

    I didn’t use flaxseed, nor eggs so lets see what happens. A note regarding the flaxseed would have been helpful :-(

  7. Kay says:

    I baked these today and they are great! The only change I made was to use dried whole cranberries. I let them sit accidentally in the liquid ingredients for about 30 minutes and they plumped up. I was afraid that dried cranberries would be too dry but I think the soaking helped to prevent that. I’ve tried several of these muffin recipes and they have all been incredibly good! Thanks and post more.

    • Madhuram says:

      You’re welcome Kay. I’m happy to know that you have tried a couple of muffins recipes and liked them all.

  8. Karen says:

    I would love to make these muffins for a group of 15 but my time is quite limited. I was wondering if I could make the batter the night before and put them in the oven the following morning?
    Thank you for your time :)

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