Vegan Orange Cranberry Muffins or Bread

3.0 (2)
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Vegan Orange Cranberry Muffins or Bread

Orange chunks and dried cranberries make a perfect combination of sweet, tart flavors in this Vegan Orange Cranberry Muffin recipe. Lemon zest further unifies the orange and cranberry and just the right amount of vanilla extract ties it all together.

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Vegan Orange Cranberry Muffin Recipe

2 cups orange juice freshly squeezed and unfiltered from about 4 medium size oranges
¾ cup + 2 Tablespoons sugar
½ cup vegetable oil
1 teaspoon lemon juice
1 teaspoon lemon zest
½  teaspoon vanilla extract
½ teaspoon salt

2 cups all-purpose flour
1 ¼ cup whole wheat flour
1 teaspoon baking powder
¾ teaspoon non-aluminum baking soda

¾ cup dried cranberries

1) Whisk together the flavor building ingredients

Preheat oven to 325F (163C). In a medium mixing bowl, whisk together the orange juice, sugar, vegetable oil, lemon juice, lemon zest, vanilla extract and salt.

2) Whisk together the dry ingredients

In a large mixing bowl whisk together the all-purpose flour, whole wheat flour, baking powder and baking soda.

3) Mix the batter and stir in the cranberries

Pour the wet ingredients into the bowl containing the dry ingredients and mix until just incorporated. Stir in the dried cranberries.

4) Bake the vegan muffins to perfection

To make muffins

Line a muffin pan with cupcake liners. Pour the batter into the muffin pan making sure the dough is filled up to the top of the pan and domed. Bake for 25 to 30 minutes or until an inserted toothpick comes out clean.

To make bread

Pour the batter into a lightly oiled 8 x 4 inch loaf pan and bake for about 1 hour or until an inserted toothpick comes out clean.

Store in a covered container or plastic freezer bag in the refrigerator for up to 1 week or the freezer for up to 6 months. This recipe makes one loaf or 6 to 8 Vegan Orange Cranberry Muffins.

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2 reviews

3.0  (2)
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These muffins were quite good, I think I tried the revamped version of the recipe but I did substitute melted coconut oil for 1/2 the olive oil in the recipe (for texture's sake) and they turned out light and fluffy and yummy. Next time I would probably add a bit of ginger/nutmeg/cinnamon but the vanilla works well.

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not the great

Not to be a major critic, but ive deffinetly had better vegan muffins from this site.
The taste of these reminded me of Sunny D, with sour cranberries.
They seem to need a bit longer in the oven, becuase the orange chunks make them soggy after a while.
hmm, not to sure about this one..

Owner's reply

Hi Leo,

Thanks for your feedback! I just completely revised this recipe based on the latest stuff I know about vegan baking. Baking with orange is hard because it's difficult to enable their flavors to be prominent in cakes and sweetbreads without the texture going down the tubes. I think you'll enjoy this version much more. Thanks again for your input!

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