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Vegan Orange Cranberry Breakfast Muffins
5 from 4 votes

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


  • 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)


  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.