Vegan Orange Cranberry Muffins

(from 8 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

Prep time
15 Mins
Cook time
20 Mins
A dozen cranberry muffins.
Vegan Orange Cranberry Muffins
4.9 from 8 reviews
Flavorful 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)
  • 1 flax egg (How to make flax egg?)
  • 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.
Tried this recipe? Give your feedback below


  1. I made these for Thanksgiving morning and was very pleased! They are moist, fluffy and bursting with flavor. When I make these again, I will make a few alterations:
    1. Allow more time for prep – took about 30 minutes because of chopping, juicing and zesting.
    2. Use less sugar (I used about one cup of organic sugar, not brown sugar) because I like a less sweet muffin.
    3. Allow more time to cook – it took about 22 minutes to get them browned on the top.
    4. Use a muffin-top only pan – because the top of the muffin is my favorite!

    I did alter the recipe a little: used regular sugar, triple-filtered coconut oil vs. canola, and after chopping the fresh berries I dried them and sprinkled them with flour so they wouldn’t color the batter.

  2. I NEVER leave comments on recipes I find online… but this one is too good that I just have too! So simple to make, yet so good! I couldn’t stop eating them so I’ll have to make more haha! Cheers!

  3. Even though canola oil was listed in the “wet ingredients,” there was no mention in the “procedure” of when to add it. I’m a very step-by-step baker so I almost left it out. I realized just before baking that I had omitted the oil so I added it and stirred the batter again. The muffins are baking now so I don’t know how this will affect the outcome. Keeping my fingers crossed! Thanks for the recipe.

  4. These are probably the most moist, delicious muffins I’ve ever made and they’re always my go-to vegan dessert. I did make a few changes though. I didn’t have flax seeds so I simply didn’t use them, and I used sweetened dried cranberries because that was all I had on hand (so I cut the sugar to 1/2 cup.

    I was pleasantly surprised that the muffins turned out amazing even without flax seeds. If anyone is wondering whether they can skip that ingredient if they don’t have any, the answer is yes.

    I also added white chocolate chunks to these once and it was crazy delicious. Of course, that makes them no longer vegan. They’re also pretty yummy with walnuts instead of pecans, or with dried, shredded unsweetened coconut.

    • It’s great to know that it works well without the flax seed too. Maybe the other liquid ingredients in the recipe was enough to moist and hold the muffins together.

  5. I had fresh cranberries that needed to be used and thought this recipe sounded great, and only 15 min in prep! Well, it may be 15 min in prep if you have a house gnome zesting and juicing oranges for you. It was about 45 min until I had these in the oven, and I’m no stranger to a kitchen. I have no complaints otherwise but it drives me batty when prep time is understated.

  6. Great Recipe! I made these with store-bought orange juice, tangerine zest and a touch of lemon zest because the tangerine zest made it too sweet. I also switched the flax seed to chia seed and the pecans to 1/2 a cup of sliced almonds. Delicious Perfection! Thanks for the recipe – looking forward to trying more recipes from this site.

  7. Hi Madhuram,

    Thank you so much for this recipe. I made some minor changes/mistakes to the recipe and my muffins fell after taking out of the oven. They were rising up nicely and I could see the dome as I was getting them out of the oven. But they fell within minutes after that.

    1. I added a little over 1/3 Cup of frozen blueberries (did not thaw) instead of cranberries.
    2. I thought it was 2 TBSP of flaxseed powder(instead of 2 tsp in your post).
    3. I kept the pans inside the oven while it was getting preheated (5 min to go) but baked it for full time as mentioned.

    Could you please guide me as to what might have gone wrong with this.

    Thanks in advance!

    • I missed this comment NS. Sorry about it. The 3rd was the only mistake according to me. You should not keep the pans in the oven while it is preheating.


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