Cranberry Orange Muffins
Updated: Mar 12, 2021
With zesty orange and tart cranberry, these muffins are the perfect breakfast, snack, and dessert!
We are currently cranberry obsessed and all about those cozy fall flavors! Have you tried our new Cranberry & Clove Cocktail yet? Do yourself a favor and buy extra frozen cranberries while you are at the store and make this drink!
Recently, I am back to working full time which means endless coffee and a major sweet tooth craving in the afternoon. These Cranberry Orange Muffins are the best thing to help me get through the stressful days of constant emails and meetings.
Our Cranberry Orange Muffins are incredibly moist, flavorful, and addictive. You will seriously be wanting to eat these at every moment of the day! These muffins are so quick and easy to make that you can do it on a weekday night to have ready to grab in the morning for breakfast, a perfect afternoon snack, and late night treat.
I start by preheating my oven to 350°F and spraying my muffin tins with cooking spray.
I then zest and juice one large orange and set the zest and juice aside. I measure my cranberries, rinse them, and lay them to dry on a towel.
I rinse and dry the cranberries to remove any excess ice on the outside so that the cranberries do not add too much extra moisture to the batter.
I then measure my vegan milk into a medium measuring cup. I add the vinegar to the milk and stir to create a sour milk. I set this aside for now.
In a medium bowl, I combine all my dry ingredients and stir them together. Then, in a large bowl, I combine all my wet ingredients. I whisk these together.
At this point, I prepare my cranberries by drying any of them that still appear damp and transferring them to a medium bowl. There, I can add the flour to the cranberries and either gently stir or toss the berries in the flour.
Coating the cranberries in flour prevents them from sinking to the bottom of your muffins!
I add the dry ingredients mixture to the wet ingredients and whisk together to combine. Don’t worry if your batter has lumps! Once the batter in combined, I remove my whisk and, with a spatula, gently fold the cranberries into the batter.
I scoop the batter into my muffin tins and place the tins in the oven.
These muffins bake for approximately 18 minutes, but be sure to check that a tester toothpick can be removed from the muffins clean!
Once baked, I remove the muffins from the oven and, with the muffins still in the muffin tins, place the muffin tins on a cooking rack. I allow the muffins to cool until they have firmed slightly and are only a little warm and then I remove the muffins from their muffin tins.
I allow the muffins to then cool completely. Once cooled, I prepare the icing by mixing all the ingredients together in a small bowl. I prefer to using a small whisk for this, but a fork also works. I whisk my icing together until every icing sugar clump is dissolved. Then, with a spoon, I drizzle the glaze over the muffins.
The glaze will take 5 minutes to set and then your muffins are ready to be served. Yum!
Cranberry Orange Muffins
Yield: 14-16 muffins
Prep time: 20 minutes
Bake time: 18 minutes
Author: Kitchen Potatoes
· 2 cups all-purpose flour
· 2 tsp baking powder
· ½ tsp baking soda
· ¼ tsp salt
· 1 cup vegan milk (I use unsweetened soy milk) + 1 tbsp vinegar
· 1 cup granulated sugar
· 1 tsp vanilla
· ¾ cup vegetable oil (or any other neutral tasting oil)
· ¼ cup fresh squeezed orange juice
· 1 tbsp orange zest
· 1 tbsp flour
· 2 cups of frozen cranberries
· ½ cup powdered sugar
· ½ tbsp orange zest
· 1 tbsp fresh squeezed orange juice
Preheat your oven to 350°F and spray 2 large muffin tins with cooking spray.
Zest and juice one large orange and set aside.
Rinse the cranberries berries and place them to dry between two towels.
Measure the vegan milk, add the vinegar, and stir to make sour milk.
In a medium bowl, combine all the dry ingredients and stir these ingredients together.
In a large bowl, combine all the wet ingredients and whisk together.
Add the dry ingredients to the wet ingredients and whisk until just combined. Batter will be lumpy.
If the cranberries are still damp, gently pat them down to dry. Place your cranberries in a new medium bowl and add the tablespoon of flour. Gently stir so that each cranberry is coated in flour.
Add the cranberries to the muffin batter and gently fold them in.
Scoop the muffin batter into the prepared muffin tins, filling each spot 75% full. Fill any unused spots in your muffin tin halfway full with water so that your muffins bake consistently. Bake the muffins for approximately 18 minutes or until a tester pick is removed clean from the center.
Once baked, remove muffins from oven and, while still in the muffin tins, set on a cooling rack. After cooling for approximately 20-30 minutes (or until muffins are only slightly warm and firm to the touch), carefully remove muffins from their muffin tins. Allow muffins to cool further.
Once the muffins are no longer warm, prepare the glaze by placing all the glaze ingredients into a small bowl and whisking these ingredients together thoroughly. If the glaze is too thick, add more orange juice (if you have already used all your orange juice, then add some vegan milk), ½ tablespoon at a time. If the glaze is too thin, add more powdered sugar, 1 tablespoon at a time. With a spoon, drizzle the glaze over each muffin.
Allow the glaze to set, then serve, and enjoy!