Vegan Orange Cranberry Breakfast Muffins

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These Vegan Orange Cranberry Breakfast Muffins are everything! They make for the perfect quick-grab breakfast item, or maybe a nice dessert or perhaps a snack in between. These muffins are moist and tender, with a great orange flavor and burst of tart cranberries in every bite. Super easy to make. Whipped together in just one bowl. Minimal ingredients needed. All vegan. Gluten-free option available.

Thank goodness it’s the weekend, right? I’ve been so happy these past two days with the warm weather here in NYC.

Unfortunately, the sun doesn’t last always and the temperature is going back downward by the end of the weekend. Boo-hoo!!

I so can’t wait until we get some consistently nice weather. I do hope that we get some warm weather before the real heat kicks in the summer!

But I’m sure that this recipe will brighten up your day for use. It mostly certainly brightened mine. Oh and my little guy went INSANE for these muffins. He literally ate these muffins multiple times for about 3 days until they were finished. Haha. Yes, they are that good!

Who knew that orange and cranberry flavors were the best put together flavors EVER? Seriously, these flavors were awesome! Even the batter was addicting!

Speaking of batter, are you guilty of tasting a bit from the spoon or bowl after mixing? I am! But no one does it as skillfully as my husband.

He never allows me to fill the empty batter bowl with any kind of water (to soak + make washing easier) without first “cleaning” it a bit more (with his fingers and/or spoon of course!). Haha. 

Looking for another great breakfast idea? Check out this delicious Baked Strawberry Banana French Toast Casserole recipe.

Back to the recipe—-it’s super easy and it doesn’t take that long to entirely make.

Or maybe you need something with cranberries? You can’t go wrong with these Chocolate Cranberry Almond Snack Bars, trust me.

OTHER CRANBERRY RECIPES!

This Cranberry Cheesecake + Gingersnap Crust recipe is the perfect Holiday dessert for the entire family. This cheesecake comes completely based with a thick tasty Gingersnap Cookie crust, a velvety delicious NY Style filling and a scrumptious sweet + tart cranberry glaze on top and Graham Cracker crumble. The epitome of an easy, yet delicious sweet treat.

These Fluffy Vegan Quinoa Pancakes + Cranberry are the best thing that you’ll ever encounter for breakfast. In true Fall/Holiday fashion, these vegan pancakes come loaded with nutritious quinoa and topped with a sweet, tart cranberry sauce that adds a beautiful tasty combo. Completely easy to make and can be whipped together in just 30 minutes. Gluten-Free option available.

When it comes to this Apple Cranberry Ginger Lemon Detox Juice, it’s all about the spicy ginger and cranberry flavors paired with the bit of tartness from the lemon and granny apples. Great as a detox or a boost in digestion and immune system support; this recipe is completely natural, easy to make, and perfect for the Fall season. All Vegan ingredients.

This Cranberry Apple Cider Orange Sangria is a perfectly refreshing way to kick things off for the Holidays. Packed with a ton of sweet, Fall/Winter flavors—this recipe is the right way to enjoy a cup of non-alcoholic sangria. But don’t skip the wine if preferred. A pinch of alcohol is all that you need to add to spice things up a bit.

This Gingerbread Apple Cranberry Vegan Pie is the perfect sweet edition to the Fall season. Safely wrapped in a flaky, gingerbread crust and bursting with sweet-tart flavors from the apples and cranberry, this pie is a sure crowd pleaser, making this recipe the ultimate beginning of a sweet Fall season!

Now, let’s dig right into this recipe, shall we?

To start, preheat your oven to 425 degrees Fahrenheit and spray or grease a 12-count muffin pan with non-stick cooking spray or line each cavity with cupcake liners. Set aside.

In a medium bowl, add milk and apple cider vinegar, stir and let sit for 10-15 minutes to create the ‘buttermilk’.

In a large bowl, whisk together the flour, baking soda, baking powder, sugar, cinnamon, orange zest, and sea salt.

Add the orange juice, vanilla, melted butter, and ‘buttermilk’ into the dry ingredients and mix until well combined. Fold in the cranberries using a rubber spatula until well incorporated and spoon batter into prepared muffin pan. NOTE: **Be sure to use a butter knife to even out batter in each cavity to ensure evenness**

Tuck in additional cranberries into the tops of batter, since a few more cranberries won’t hurt, right?!

Bake for 5 minutes at 425 degrees Fahrenheit before reducing temperature to 350 Degrees Fahrenheit for about 18-20 minutes or until the center comes out clean once you insert a toothpick or knife. NOTE: **These muffins should take no more than 25 minutes in total.**

Once done, remove from oven and let them cool for about 10 minutes or so before taking them out of the muffin pan and adding glaze.

To Make Vanilla Glaze:

Add the powdered sugar, vanilla extract, and Almond milk to a medium bowl, whisking it together until you reach the desired consistency. **Add more milk (1 Tbsp at a time if too thick) or powdered sugar (for more thickness).*

Once fully cooled, spoon Vanilla Glaze atop muffins and enjoy!

Bon Appetit!

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If you choose to make this Vegan Orange Cranberry Breakfast Muffins or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love, rate, comment below, + share!

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Vegan Orange Cranberry Breakfast Muffins

These Vegan Orange Cranberry Breakfast Muffins are everything! They make for the perfect quick-grab breakfast item, or maybe a nice dessert or perhaps a snack in between. These muffins are moist and tender, with a great orange flavor and burst of tart cranberries in every bite. Super easy to make. Whipped together in just one bowl. Minimal ingredients needed. All vegan. Gluten-free option available.

Course: Breakfast, Dessert

Keyword baked, breakfast, classic, cranberry, dairy-free, dessert, easy, fall recipe, fluffy, gluten-free, healthy, holidays, homemade, muffins, natural, orange, plant-based, recipe, soft, sweet, traditional, vegan

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: 12 Muffins

Creator Shanika | Orchids + Sweet Tea

Must-Haves:

• 1 3/4 cups organic all-purpose flour (I use Bob's Red Mill; See Notes!)
• 1/2 cup organic pure cane sugar (I use Wholesome Sweets; See Notes!)
• 1 tsp baking powder
• 1/2 tsp baking soda
• pinch of cinnamon
• 1/2 tsp sea salt
• zest of a navel orange
• 1/2 cup Almond milk (I use Califia Farms; You can use your favorite plant-based milk)
• 1/2 tsp apple cider vinegar
• 1/2 cup juice of an orange
• 4 Tbsps vegan butter, melted (I use Earth's Balance)
• 1 tsp vanilla extract
• 1 cup cranberries, frozen or fresh (See Notes!)

Vanilla Glaze:

• 3 cups organic powdered sugar
• 1 tsp vanilla extract
• 1-2 Tbsps Almond milk  (I use Califia Farms; You can use your favorite plant-based milk)

Instructions:

1. To start, preheat your oven to 425 degrees Fahrenheit and spray or grease a 12-count muffin pan with non-stick cooking spray or line each cavity with cupcake liners. Set aside.

2. In a medium bowl, add milk and apple cider vinegar, stir and let sit for 10-15 minutes to create the 'buttermilk'.

3. In a large bowl, whisk together the flour, baking soda, baking powder, sugar, cinnamon, orange zest, and sea salt. 

4. Add the orange juice, vanilla, melted butter, and 'buttermilk' into the dry ingredients and mix until well combined. Fold in the cranberries using a rubber spatula until well incorporated and spoon batter into prepared muffin pan. NOTE: **Be sure to use a butter knife to even out batter in each cavity to ensure evenness**

5. Tuck in additional cranberries into the tops of batter, since a few more cranberries won't hurt, right?!

6. Bake for 5 minutes at 425 degrees Fahrenheit before reducing temperature to 350 Degrees Fahrenheit for about 18-20 minutes or until the center comes out clean once you insert a toothpick or knife. NOTE: **These muffins should take no more than 25 minutes in total.**

7. Once done, remove from oven and let them cool for about 10 minutes or so before taking them out of the muffin pan and adding glaze.

Vanilla Glaze:

1. Add the powdered sugar, vanilla extract, and Almond milk to a medium bowl, whisking it together until you reach the desired consistency. **Add more milk (1 Tbsp at a time if too thick) or powdered sugar (for more thickness).*

2. Once fully cooled, spoon Vanilla Glaze atop muffins and enjoy!

3. Bon Appetit!

Tips | Notes:

GLUTEN FREE: To make these muffins GF, simply substitute all-purpose flour with 1 1/4 cup Almond flour + 1/2 cup Oat flour. Just be sure to see whether more flour is needed due to the amount of liquids.

STORAGE: Can be tightly sealed without refrigeration (at room temp.) for up to 5 days. However, best when refrigerated and slightly warmed before eating.

OIL: Instead of melted butter, you can also use Coconut oil or Vegetable oil, if preferred.

SWEETENER: If you choose to opt out of pure cane sugar, you can substitute with maple syrup, agave, or date syrup. Just be sure to reduce the measurement to 1/4 cup instead.

CRANBERRIES: If using frozen cranberries, be sure to lightly toss them in 1 Tbsp or so in arrowroot starch or flour before folding them into the batter. This controls the moisture while cooking and ensures that muffins bake thoroughly through.

Vegan Orange Cranberry Breakfast Muffins.

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