Vegan Orange Cranberry Breakfast Muffins

5 from 6 votes

Vegan Orange Cranberry Breakfast Muffins

These Vegan Orange Cranberry Breakfast Muffins are moist and tender, with a great burst of sweet + tart flavors with chunks of cranberries in every bite. Super easy to make.

Prep Time10

Cook Time25

Total Time35

Course: Breakfast, Brunch

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

Servings: Muffins

Calories: 225kcal

Author: Shanika

Ingredients

MUFFINS:

1 ½ cups organic all-purpose flour
1 cup whole cranberries, fresh or frozen
½ cup organic cane sugar + 2 Tbsps! (See Notes!)
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon orange zest
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon sea salt
1 teaspoon vanilla extract
1 cup Almond milk (You can use your fave plant-based milk!)
1 teaspoon apple cider vinegar
4 Tbsps vegan butter, melted

CRUMBLE TOPPING:

1 cup organic all-purpose flour
½ cup organic brown sugar
1 teaspoon ground cinnamon
3 Tbsps vegan butter, partially-melted

US Customary - Metric

Instructions

TO MAKE THE MUFFINS:

Add the Almond milk and apple cider vinegar together in a small bowl, stirring together until combined and letting it sit for 5 minutes until it becomes "slightly thickened" and activated.
Preheat your oven to 400F. Lightly grease your muffin pan (for larger muffins) or for standard muffins, line the wells with liners.
In a bowl, whisk together the flour, baking soda, baking powder, sugar, cinnamon, nutmeg, orange zest, and sea salt.
In a large bowl, combine the melted butter, vanilla, and Almond milk-AVC mixture, whisking them together until combined. Add the dry ingredients and mix until combined and smooth. DO NOT OVER-MIX. Fold in cranberries.
NOTE: The batter should look moist, but thick where it's 'scoop-able' but not easily poured. If way too thick, add 1-2 Tbsps more milk. If too runny, add more flour, 1 tablespoon at a time.
Divide the batter evenly among the wells of the prepared muffin pan.

FOR THE CRUMBLE TOPPING:

In a bowl, add the flour, brown sugar, and cinnamon, stirring until combined.
Add the partially melted vegan butter and using a spatula, mix until well combined and 'crumbly-like'.
Now, evenly sprinkle the crumble topping atop each muffin batter until fully covered and place it in the oven.
Bake muffins for 20 to 24 minutes or until the centers come out clean. Once fully baked through, remove from oven and let the muffins cool in the pan before removing.
To serve, enjoy muffins along with your favorite coffee, tea, or a glass of plant-based milk.
Bon Appetit!

Notes

STORAGE: Can be tightly sealed in the refrigerator for up to 5 days. Can be frozen for up to 2 months in a freezer safe bag.
MUFFIN SIZE: This recipe can make 6 Jumbo muffins OR 12 standard muffins, if desired.
OIL: Instead of melted butter, you can also use coconut oil or vegetable oil, if preferred.
CRANBERRIES: If using frozen cranberries, be sure to lightly toss them in 1 tablespoon 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.
SWEETENER: If you choose to opt out of brown sugar, you can always substitute with pure cane sugar, coconut sugar, additional pure maple syrup (which requires less milk), Agave, or Date syrup as well.

Nutrition