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Three golden cranberry muffins on a brown serving plate.
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5 from 3 votes

Vegan Cranberry Orange Muffins with Streusel

These quick and easy vegan cranberry orange muffins are fluffy and so yummy. The two fruits work so well together. I think you'll love them!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Dessert
Cuisine: Cranberry Orange Muffins
Diet: Vegan
Servings: 12 Muffins
Calories: 239kcal
Author: DJ

Ingredients

For the streusel topping:

  • 30 g all-purpose flour
  • 25 g brown sugar
  • 1.5 Tablespoons vegan butter softened

For the muffin batter:

  • 1 large ripe banana (mashed)
  • 180 g granulated sugar
  • 240 ml soy milk
  • 2.5 teaspoons apple cider vinegar
  • 75 ml vegetable oil
  • 1 teaspoon vanilla extract
  • Zest of 1 medium orange
  • 50 ml freshly squeezed orange juice
  • 275 g all-purpose flour
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 120 g fresh or frozen cranberries
Metric - US Customary

Instructions

Preparation:

  • Preheat your oven to 200 Celsius (392F).
  • Line a 12-hole or two 6-hole muffin trays with cupcake liners and grease each of them with oil. Set aside.

Make the streusel:

  • In a small bowl, combine the flour and sugar.
  • Use your hands to press the vegan butter into the flour and sugar until a crumbly streusel forms. Set aside in the fridge while you make the muffin batter.

Make the muffin batter:

  • To a large bowl, whisk together the mashed banana, sugar, soy milk, apple cider vinegar, oil, vanilla, orange zest and orange juice.
  • Fold in the flour, baking powder and salt. Don’t over-mix. When most of the flour has been mixed in, fold in the cranberries.
  • Pour the muffin batter equally into the cupcake liners, then top each with some of the streusel.

Bake the muffins:

  • Bake the cranberry orange muffins in the center of your oven for 25 minutes. They should be golden brown, and a skewer should come out clean.
  • Let them cool in the trays for 10 minutes, then on a cooling rack until they're fully cooled down.

Video

Notes

  • Over-mixing the muffin batter will cause the muffins to be dense and to bake unevenly. Fold the batter gently until all the dry ingredients have been combined.
  • You can see whether the muffins are ready by poking a toothpick or skewer into the center. If it comes out clean, they're ready.
  • Letting the muffins cool on a wire rack will prevent condensation from building up inside the muffin tin. This will make the muffins soggy and we don't want that.

Nutrition

Calories: 239kcal | Carbohydrates: 40g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Sodium: 327mg | Potassium: 79mg | Fiber: 1g | Sugar: 18g | Vitamin A: 161IU | Vitamin C: 5mg | Calcium: 95mg | Iron: 1mg