Vegan Orange Cranberry Muffins

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(from 16 reviews)
103
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.

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Vegan Orange Cranberry Muffins Recipe

Prep TimeCook TimeMakes
15 Mins20 MinsA dozen cranberry muffins.
AuthorCategoryMethod
MuffinsBaking
Vegan Orange Cranberry Muffins
4.9 from 16 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
Procedure:
  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 oil, 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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103 COMMENTS

  1. Stephanie

    Hi! I’m going to make these and have one quick question…should I use light or dark brown sugar? I have a lot of dark brown sugar so I would like to use it but wonder if it has too high a moisture content. Thanks for any advice.

    • Madhuram

      Sorry I didn’t reply earlier, Stephanie. The type of brown sugar doesn’t matter.

  2. Genevieve

    These turned out great! Followed the recipe as is (using 3/4 cup of brown sugar) and since I don’t like my muffins too sweet, these turned out perfect. Thanks for the great recipe!

    • Madhuram

      You’re welcome.

  3. Heather

    I made these yesterday and brought them to work. My team is raving about them. Said they were bakery quality – Best they have every had! I am not making this up. Today my boss came in and commented on how good they were again.

    • Madhuram

      Wow! Thank you so much for the feedback, Heather. You made my day!

  4. Yolanda

    I had a few missteps and this recipe was very forgiving! I forgot the part where you add the water to the OJ so the batter seemed a bit dry. I just added the extra 1/3 cup at the end. Also accidentally added the chopped cranberries in with the wet ingredients rather than folding them in at the end. Still fine. For the flax egg, rather than using and dirtying a blender, I just added 1TB ground flax with 3 TB water to a small bowl and let it thicken while I worked on juicing the oranges, then added it to the wet ingredients. The only slight modifications I made were using 1/2 c brown sugar and 1/2c (scant) white sugar plus 1tsp vanilla extract on another reviewer’s suggestion. Don’t have a muffin tin so I used a loaf pan and baked for 50 minutes. My apartment smells like fresh oranges and the loaf is verry delicious!!! Baking always feels like such an exact science so I was sure with all my mistakes it would turn out horribly but exactly the opposite. I may consider dropping the heat down a few degrees next time if I’m still using the loaf pan. Absolutely delicious warm from the oven. Thank you for the recipe! This one I’ll be keeping 🙂

    • Madhuram

      Thank you very much for the detailed feedback, Yolanda. These days I too don’t blend the flaxseed meal and water. Just mix it and leave it as you have mentioned.

  5. Elicia

    These are good. I subbed aquafaba for the flax mainly because I made hummus and had the aquafaba.
    I squeezed the oj and thought I had enough zest but definitely could use more of a orange flavor. Next time I make these I may cheat and add orange extract.
    I did use my meathly to chop the cranberries which made them small and they incorporated very well.

    Thank you.

    • Madhuram

      You’re welcome, Elicia. It’s great to know that aquafaba works in this recipe.

  6. Rebecca

    I doubled the amount of zest and still couldn’t taste any orange :/ Other than that the recipe was very good. Going to try again in a few minutes and add a even more zest and possibly do a mix of fresh and dried cranberries.

    • Madhuram

      Thanks for the feedback, Rebecca. Maybe adding some freshly squeezed orange juice might help.

  7. Gertrude

    Excellent!

    • Madhuram

      Thanks, Gertrude.

  8. Virginiadyer

    …sat in the kitchen waiting for my muffins to cook and finding the oil sat on the worktop….:(
    Let’s see….

    • Selena

      Yes, it’s not mentioned in the recipe where to add the oil.

      • Madhuram

        Thanks for pointing it out. Have updated the recipe.

  9. Ronak S Bagadia

    Hi ,
    This recipe is really amazing, I tried it, the orange rind is a very pleasant surprise!

    • Madhuram

      Thanks Ronak.

  10. Siobhan

    Is it possible to use agave instead of sugar?

    • Madhuram

      In this recipe it’s a bit tricky Siobhan, because this recipe already has a lot of liquid in the form of oil, juice. Using agave will make the batter more runny and you would have to do a lot of other tweaking.

  11. Kalpana

    Thanks for the recipe, Madhuram! My kids love them. I try to go a little less on the sugar than what you have recommended and it still comes out tasting great!

    • Madhuram

      You’re very welcome Kalpana.

  12. Rinkal Haria

    Thanks Madhuram will try and post the review.

    • Madhuram

      You’re welcome Rinkal.