baking · breakfast · cooking · Dessert · Plant Based Diet

Cranberry Orange Muffins

Cranberry Orange Muffins are often more cupcake than muffin – sweet, heavy and dessert like. These are light in texture and the tartness of the berries pop through. Having said that, if one was to apply a little frosting they could pass for a cupcake easy enough 😉


Cranberry Orange Muffins


  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp fine sea salt
  • 1½ cups orange juice
  • ¼ cup sunflower oil
  • 1½ tsp Ener-G Egg Replacer
  • 2 Tbsp warm water
  • 1 cup cranberries, halved


Preheat oven to 400°, line 18 muffin cups with premium liners.

In a large bowl whisk together flour, sugar, baking powder, baking soda and salt, set aside.

Stir Ener-G into warm water in a mixing bowl, let sit for a few minutes, whisk again. Add in orange juice and oil.

Pour over dry ingredients, stir until just combined. Fold in cranberries gently.

Divide equally among the cups, about ¾ full. Bake for 15 to 20 minutes, until golden on top and a toothpick comes out clean in center.

Let rest for 5 minutes, transfer to a cooling rack.

Makes about 1½ dozen muffins.


You can use fresh or frozen cranberries, if using frozen cut while frozen – let rest on a plate to thaw a bit while you mix up the batter.

The muffins freeze well once cooled. Store in a gallon freezer bag.

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