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.
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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!
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!
Vegan Orange Cranberry Breakfast Muffins.