This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.
There's nothing better than a freshly baked muffin to brighten your day, and my Healthy Cranberry Orange Muffins are a perfect example! Packed with vibrant flavors from tangy cranberries and zesty orange, these muffins are a gluten-free delight. Ready in just 30 minutes, they make the perfect quick-and-healthy option for breakfast or a satisfying midday snack.
As much as I adore a traditional muffin, I've always felt they could use a little improvement in the health department. Most store-bought options are loaded with refined sugars and unhealthy fats, not exactly my idea of a nourishing snack. That's why I created these healthy cranberry orange muffins: they're light, and full of flavor without any unnecessary extras, much like my Christmas muffins.
I've shared these muffins with my family on cozy weekends, brought them to Christmas parties, and even frozen a few for busy weekday breakfasts, and they've never failed to impress. Sometimes, I'll serve them alongside other holiday favorites like my festive gingerbread Bundt cake , it's always a hit!
Latest Recipe Video!
🥘 Ingredients
Making my cranberry orange muffins is a breeze because the ingredients are so simple and easy to find. Honestly, you probably already have most of them in your kitchen!
Flour: I use either gluten-free or all-purpose flour as the base for these muffins. If you're going gluten-free, a 1:1 mix like Bob's Red Mill works best.
Orange Zest: Fresh orange zest is what makes these muffins so bright and flavorful. I love how it balances perfectly with the tart cranberries.
Dried Cranberries: I always add dried cranberries for their tart, chewy goodness.
Baking Powder & Baking Soda: These are my go-to leavening agents for making the muffins rise. They give the perfect fluffy texture every time.
Almond Milk: Unsweetened almond milk adds moisture to the muffins and keeps them soft and tender. I also love the subtle nutty flavor it brings.
🍲 Substitutions
Flour: I sometimes swap gluten-free flour with almond flour or another favorite, but I keep in mind that different flours absorb liquids differently. A little adjustment to the liquid might be needed.
Sugar: These muffins are super flexible, I've used coconut sugar, brown sugar, or even maple syrup, and they all work great. Just remember to adjust the sweetness to your taste.
Oil: I like using olive or vegetable oil, but melted coconut oil or canola oil are great substitutes.
Cranberries: For more tart muffins, I use frozen or fresh cranberries instead of dried. If you're using frozen cranberries, just toss them in frozen, no need to thaw. Blueberries works fine too!
Milk: I often switch almond milk for soy, oat, or rice milk, and when I'm not sticking to vegan, regular cow's milk works too.
Vinegar: If I'm out of vinegar, fresh lemon juice works perfectly in its place. It still helps the muffins rise beautifully.
🔪 How To Make
Ready to fill your home with the incredible aroma of my homemade cranberry orange muffins? Let me guide you through my easy recipe, step by step.
Preheat The Oven: I start by preheating my oven to 350°F (170°C) this step is so important for even baking. Then, I line a 12-cup muffin tin with liners to get everything ready for the batter.
Create Vegan Buttermilk: In a small bowl, I combine the almond milk and vinegar. Let this mixture sit for about 5 minutes until it curdles, creating a vegan buttermilk.
Mix Dry Ingredients: In a large mixing bowl, I add the flour, sugar, baking powder, baking soda, and bright orange zest. Whisk these ingredients together until they are well combined.
Add Wet Ingredients: Now, I add the remaining wet ingredients to the flour mixture. This includes the vegan buttermilk, vanilla extract, and oil. I mix until the batter is smooth, but remember not to over-mix.
Fold In Cranberries: Then, I add the dried cranberries to the muffin batter. I carefully fold them in to distribute them evenly throughout the batter. You can do this in a stand mixer with a paddle attachment, but a mixing bowl and wooden spoon or rubber spatula will also work just fine!
Spoon Batter Into Muffin Tin: I divide the batter evenly amongst 12 muffin cups lined with paper liners.
Bake Muffins: I bake the muffins for about 20 minutes or until an inserted skewer comes out clean. For an added crunch, I sprinkle the top of the muffins with sliced almonds before baking.
Cool Muffins: After removing the warm muffins from the oven, I let them cool in the muffin pan for about 5 minutes. Then, I transfer them to a wire rack to cool completely.
These delicious, moist muffins are my kids' favorite! They're perfect for a busy morning before heading to the park with friends, or I'll pack them up, and we'll enjoy them as a treat while we're there.
📖 Variations
I love how versatile my healthy cranberry orange muffins are, they're perfect as is, but you can easily customize them to suit your taste!
Mini Muffins: I love turning this recipe into mini muffins, they're so cute and perfect for snacking! Just use a mini muffin pan and check for doneness halfway through baking with a toothpick.
Nutty: For a crunchy twist, I like to add chopped walnuts or pecans to the batter. They pair so well with the tart cranberries and bright orange zest.
Protein-Packed: To boost protein, I sometimes mix in a scoop of plant-based protein powder with the dry ingredients. I add a splash of almond milk to keep the muffins moist and fluffy.
Nut-Free: To make these nut-free, I swap the almond milk for soy or oat milk. It's such an easy change, and the muffins still turn out delicious.
🍽 Serving Suggestions
My gluten-free cranberry orange muffins are not just for breakfast! They can be enjoyed in a variety of ways throughout the day. Here are some of my favorite serving suggestions:
Breakfast: I love starting my day with these cranberry orange muffins paired with my breakfast fruit salad or my easy raspberry smoothie. The tart cranberries and zesty orange flavor are so refreshing in the morning.
Brunch: These muffins are a must-have on my brunch table, they pair perfectly with my tofu scramble or my hearty mochi pancakes. A glass of freshly squeezed orange juice makes the combo even better.
Christmas Morning: These muffins are my go-to for Christmas morning, they're festive, delicious, and bring so much cheer to our holiday breakfast table. It's the perfect way to celebrate cranberry season - don't miss my delicious cranberry sauce made with dried cranberries.
🫙 Storage Directions
Refrigerating: Once we've enjoyed these vegan cranberry orange muffins, I store the leftovers in an airtight container. They stay fresh in the fridge or at room temperature for 3-4 days.
Freezing: These muffins freeze beautifully! I pop them into a freezer-safe bag or container, and they're good for up to 3 months, perfect for quick snacks or surprise guests.
Reheating: From the fridge, I either let them come to room temperature or warm them in the microwave. If frozen, I thaw them overnight in the fridge and reheat gently in the microwave or oven. They taste just as fresh as when I first baked them.
Can I use regular flour instead of gluten-free for this orange cranberry muffins recipe?
Yes, you absolutely can! This recipe is super versatile and works perfectly with both gluten-free and regular all-purpose flour. I just make sure to measure carefully so the muffins turn out fluffy and moist every time!
Can I use fresh cranberries instead of dried ones for these festive muffins?
Of course! When I want a more tart flavor, I use fresh or frozen cranberries instead of dried ones. The best part? You don't even need to defrost the frozen ones before adding them to the batter.
Why do I need to let the almond milk and vinegar sit before using?
I mix almond milk and vinegar and let it sit for a few minutes to create vegan buttermilk. It adds a subtle tang and makes the muffins wonderfully tender and moist.
How can I ensure my muffins come out fluffy?
The secret to fluffy muffins is simple, don't overmix the batter! Once I combine the wet and dry ingredients, I stir until just combined. It's okay if the batter looks a little lumpy, that's exactly how it should be.
📋 Recipe Card
Shop Ingredients on Jupiter