Vegan Classic Cranberry Orange Muffins

Total time37 min

Prep time15 min

Cook time22 min

4.7

(8)

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Ingredients

12 servings

2 cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup granulated sugar
1 tbsp orange zest (from about 1 large orange)
2 large eggs
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
¾ cup whole milk
Chef's tip
Use the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor.
⅓ cup fresh orange juice (from the zested orange)
½ cup unsalted butter, melted and slightly cooled
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 tsp vanilla extract
1 ½ cups fresh or frozen cranberries, halved
2 tbsp granulated sugar, for topping

Instructions

1
Preheat the oven to 400°F (205°C). Line a 12-cup muffin tin with paper liners or grease each cup well with butter or nonstick spray.
2
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and 3/4 cup granulated sugar. Add the orange zest and rub it into the dry ingredients with your fingertips until fragrant and evenly distributed.

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