Cranberry Orange Muffins
This fluffy, easy cranberry orange muffins recipe is a perfect blend of tangy and sweet! These super moist muffins are bursting with the vibrant flavors of fresh orange zest and tart cranberries in every single bite. These muffins are a delicious treat that will brighten up any breakfast or snack time!
Servings: 12 muffins
Calories: 132kcal
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.
Notes
- Make a well in the center of the whisked together dry ingredients before adding the wet ingredients.
- Use a spatula to carefully fold the dry and wet ingredients together. Mix until just combined. Don't overmix. The batter will be a bit lumpy, and that's okay!
- For sweeter muffins use dried cranberries. For more tart muffins use fresh or frozen cranberries.
- If using frozen cranberries do not defrost them before adding them to the muffin batter.
- Store in the refrigerator for up to 5 days.
- Store at room temperature in an airtight container for 1-2 days.
- Freeze for up to 2 months. When ready to defrost thaw at room temperature for an hour, or overnight in the refrigerator.
Nutrition
Serving: 1muffin | Calories: 132kcal | Carbohydrates: 22g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 158mg | Potassium: 5mg | Fiber: 2g | Sugar: 11g