Description
Simple recipe for moist vegan muffins featuring orange zest and dried cranberries.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsweetened plant milk
- 1/4 cup vegetable oil
- 1/4 cup orange juice
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 1/2 cup dried cranberries
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, mix the plant milk, vegetable oil, orange juice, orange zest, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix.
- Fold in the dried cranberries.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a brighter orange flavor, use fresh orange juice.
- You can substitute dried cherries for cranberries if desired.
- Store cooled muffins in an airtight container at room temperature for up to three days.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10
- Sodium: 150
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 2
- Cholesterol: 0
Keywords: vegan, orange, cranberry, breakfast, muffins, dairy-free, egg-free