Cranberry Orange Muffins (Dairy Free, Egg Free, Vegan)

Bright, fluffy, bakery-style muffins with a big orange flavor and a touch of tartness from fresh cranberries—mixed in a large bowl with simple plant-based milk and pantry dry ingredients. No eggs, no dairy, no fuss. These are the winter months in muffin form and my go-to during cranberry season for an easy afternoon snack or a special-occasion brunch.

Why you’ll love them

• One-bowl batter = minimal cleanup (mix wet ingredients into dry ingredients in one large mixing bowl).

• Bakery tops: Fill the muffin tin to the top for muffins that rise tall with golden, crunchy lids.

• Flexible sweetening: Keep them lightly sweet with a Demerara sprinkle, or add organic cane sugar/coconut sugar to the batter for a classic sweet muffin (see Notes).

• Fresh or frozen cranberries: Works with either—no thawing needed.

• Vegan buttermilk magic: Fresh orange juice curdles almond milk/soy milk/oat milk for tender, fluffy muffins.

• Optional orange glaze is next level: Powdered sugar and fresh orange juice are all you need to make these muffins bakery-worthy.

Ingredient notes (and easy swaps)

• All-purpose flour + a touch of blanched almond flour: Soft crumb with a little richness. Sub spelt flour or whole wheat pastry flour for a heartier bite; or a gluten-free flour blend for a gluten-free option (see Best Results tips).

• Plant milk: Full-fat soy milk or oat milk give the best texture. Almond milk also works.

• Orange zest + orange juice: Layers the orange flavor. Add a drop or two of orange extract if you want it extra citrusy.

• Oil: Avocado oil keeps the crumb moist. Olive oil, canola oil, or sunflower oil work too.

• Cranberries: Fresh cranberries bring that tart pop; frozen are great too. Dried cranberries work in a pinch (see FAQs).

• Sugar: As written, sweetness comes from the Demerara on top and orange juice—expect a lightly sweet, tangy muffin. For a sweeter muffin, add sugar (details in Notes). You can also test maple syrup (liquid sweetener) or brown sugar/vegan sugar.

***Optional boosts (totally not required): Vanilla extract for aroma, chia seeds or ground flax seeds for extra fiber (see Notes).

Step-by-step (One Bowl)

1. Preheat the oven to 350°F. Line a muffin pan with 9 parchment liners (or lightly oil).

2. Make vegan buttermilk: In a small bowl or measuring cup, stir orange juice and apple cider vinega into plant milk; set aside 2–3 minutes to curdle.

3. Whisk dry ingredients in a large bowl: all-purpose flour, almond flour, baking powder, baking soda, orange zest, and salt.

4. Add wet: Pour in the vegan buttermilk, vanilla extract, and oil. Mix just until the muffin batter comes together (a few small lumps are okay).

5. Fold in cranberries.

6. Fill 9 liners to the top for those bakery domes. Sprinkle Demerara sugar over the top of each muffin.

7. Bake 8 minutes at 425°F, then lower oven temperature to 350°F and continue to bake an additional 20-25 minutes until the tops of the muffins are golden and a tester comes out mostly clean.

8. Cool 10 minutes in the pan, then move to a wire rack/cooling rack. Enjoy warm, or let cool completely.

9. Ice with optional orange glaze, if using.

Pro tips for best results

• Room temperature milk mixes more evenly and helps the batter emulsify.

• Don’t overmix—stir just until combined for that tender muffin, not a tough one.

• Using a high-fat plant-based milk (full-fat soy milk or oat milk) + the acidic orange juice creates a plush crumb (your quick vegan buttermilk).

• For gluten-free, use a reputable gluten-free flour blend (not coconut flour; it’s too absorbent).

• Want next-level orange? Drizzle with a quick orange glaze (powdered vegan sugar + fresh orange juice) once cool.

Storage

• Store in an airtight container at room temperature for 1–2 days, then refrigerate up to 4 days.

• Freeze in a freezer-safe container or bag up to 2 months. Thaw at room temperature or warm briefly in a low oven.

Variations

• Orange-glazed: Powdered sugar + fresh OJ = shiny citrus finish.

• Chocolate chip: Fold in ½ cup chocolate chips for orange-chocolate vibes.

• Dried cranberries: See FAQs; reduce the amount and/or add 1–2 Tbsp extra milk.

• Lemon twist: Swap zest/juice with lemon juice and zest. I would add the optional extra sugar for this version to make sure its not too tart with the cranberries!

• Vanilla-maple: Add 2–3 Tbsp maple syrup and cut the plant milk slightly, for extra cozy flavors.

FAQs

Can I use dried cranberries?
Yes. Use ¾ cup chopped dried cranberries and add 1–2 Tbsp extra plant milk to keep the batter from running dry.

How do I make them sweeter without changing the texture?
Add ⅓–½ cup organic cane sugar or coconut sugar to the dry ingredients and whisk well. (If using maple syrup or another liquid sweetener, reduce plant milk by 2–3 Tbsp.)

Can I make these oil-free?
You can try swapping the oil for ⅓ cup unsweetened applesauce; the crumb will be a touch denser and less “bakery,” but still good. 

Can I add a flax egg?
Not required here, but you can add 1 Tbsp ground flax seeds whisked into the wet ingredients for a little more structure (reduce flour by 1 Tbsp).

vegan cranberry muffins, vegan cranberry orange muffins, vegan orange cranberry muffins

snack, breakfast

American

Yield: 9 bakery-style muffins

Author: Corey Taylor

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One-Bowl Vegan Cranberry Orange Muffins (Dairy-Free)

Fluffy one-bowl vegan cranberry orange muffins with fresh cranberries, bright orange zest, and plant-based milk. Dairy-free, egg-free, bakery-style domes, and ready in about 30 minutes—perfect for the holiday season or an easy afternoon snack.

Prep time: 15 MinCook time: 25 MinInactive time: 10 MinTotal time: 50 Min

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Ingredients

Ingredients

• 2 tablespoons fresh orange juice
• 1 cup plant-based milk (full-fat soy or oat preferred)
• 1/2 teaspoon apple cider vinegar
• 2 cups all-purpose flour
• ¼ cup blanched almond flour
• 1/2 cup cane sugar
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• ¼–½ teaspoon fine sea salt (to taste)
• Zest of 1 orange
• 1 teaspoon vanilla extract
• ⅓ cup avocado oil (or olive/canola/sunflower oil)
• 1 cup fresh or frozen cranberries (no need to thaw)
• ¼ cup Demerara sugar (for tops)

Optional

• ⅓–½ cup organic cane sugar or coconut sugar (for sweeter muffins; add to dry)
• 1–2 teaspoons orange extract (for stronger orange flavor)
• 1 tablespoon ground flax seeds (for fiber/structure; reduce flour by 1 Tbsp)
• Orange glaze: ¾ cup powdered vegan sugar + 1–2 Tbsp fresh orange juice

Instructions

1. Preheat oven to 425°F. Line a muffin tin with 9 parchment liners.
2. Make vegan buttermilk: combine the orange juice and plant milk; let stand 2–3 minutes to curdle.
3. In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, salt, orange zest, and (if using) dry sugar.
4. Add the vegan buttermilk, vanilla, and oil to the bowl. Mix just until combined; do not overmix.
5. Fold in cranberries.
6. Divide batter evenly among 9 liners, filling to the top. Sprinkle Demerara sugar over each.
7. Place your muffin tin on the upper middle rack of your oven and bake at 425°F for 7-8 minutes, then lower the heat to 350°F for 12-16 minutes, or until golden on top and a tester comes out mostly clean.
8. Cool in the pan 10 minutes, then transfer to a wire rack. Serve warm or cool completely before glazing (optional).
9. If glazing, whisk powdered sugar and orange juice until a smooth icing forms. Drizzle icing over muffin tops. Allow icing to set and serve.

Notes

• Frozen cranberries: Use straight from the freezer; no thawing needed.
• Gluten-free option: Substitute a quality 1:1 gluten-free flour blend for the all-purpose flour. Avoid coconut flour.
• Oil-free: Replace oil with ⅓ cup unsweetened applesauce (denser crumb).
• Storage: Airtight container 1–2 days at room temp, then refrigerate up to 4 days; or freeze up to 2 months in a freezer-safe container.
• Baking powder: Use aluminum-free double-acting baking powder for the highest rise and best taste. Always check that it's not expired before baking.

Nutrition Facts

Calories

280

Fat

11 g

Carbs

42 g

Fiber

2 g

Protein

5 g

Cholesterol

0 mg

Please note: I am not a certified dietitian or nutritionist. Nutrition info is calculated automatically and is for informational purposes only.

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