Healthy Cranberry Orange Muffins

5 from 10 votes

Healthy Cranberry Orange Muffins

There’s nothing better than a freshly baked muffin to brighten your day, and my Healthy Cranberry Orange Muffins are a perfect example! Packed with vibrant flavors from tangy cranberries and zesty orange, these muffins are a gluten-free delight. Ready in just 30 minutes, they make the perfect quick-and-healthy option for breakfast or a satisfying midday snack.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Snack

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: muffins

Calories: 132kcal

Author: Anjali Shah

Equipment

Ingredients

1¼ cup all purpose flour OR gluten-free flour (1:1 blend)
¼ cup sugar
1½ tsp baking powder
½ tsp baking soda
¼ cup olive or vegetable oil
1 tsp vanilla extract
zest of 1 orange
1 cup dried cranberries
¾ cup unsweetened almond milk
¾ tbsp vinegar

Instructions

Preheat the oven to 350 degrees F / 170 C.
Mix together the almond milk and vinegar in a small bowl. Allow it to sit for 5 minutes to curdle. It will become vegan buttermilk.
Add the flour, sugar, baking powder, baking soda, and orange zest in a mixing bowl and whisk until well combined.
Add the remaining wet ingredients including the buttermilk, vanilla extract, and oil. Mix until smooth. Do not over mix. Add in the dried cranberries, and carefully fold them together.
Divide batter amongst 12 cupcake liners and bake for 20 minutes or until an inserted skewer comes out clean.
Remove from the oven. Allow to cool in the muffin tin for 5 minutes, then remove to cool completely on a wire rack.

Video

https://youtu.be/bsJIE8gejsM

Notes

Avoid overmixing the batter! I learned this the hard way after a few batches turned out dense instead of light and airy. Now, I gently mix the wet and dry ingredients just until they’re combined, it’s such a simple step, but it makes all the difference in creating those soft, bakery-style muffins we all love.
I make vegan buttermilk by mixing almond milk with a little vinegar and letting it sit for 5 minutes to curdle. It adds a tangy flavor and keeps the muffins moist and fluffy!
For sweeter muffins, I stick with dried cranberries, but fresh or frozen ones work too. If you use fresh cranberries, you might want to add a little extra sugar to balance the tartness.
I always whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and orange zest, before adding the wet ones. It ensures everything is evenly mixed for the best texture.
After baking, I let the muffins cool in the tin for 5 minutes before moving them to a wire rack. It helps them hold their shape and makes them easier to handle.

Nutrition