Vegan Cranberry Orange Muffins


  • For the muffins:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ cup sugar
  • ½ teaspoon orange zest
  • ¼ cup orange juice
  • 1 cup almond milk
  • 1 cup fresh cranberries (or ½ cup dried cranberries)
  • ¼ cup chopped walnuts
  • For the topping:
  • 2 tablespoons Earth Balance Vegan Buttery Spread, melted
  • ½ cup orange juice
  • ½ cup sugar


  1. Preheat oven to 375 degrees.
  2. In a large mixing bowl, combine the first six ingredients (dry ingredients).
  3. In a smaller bowl, combine the remaining ingredients (wet ingredients).
  4. Mix the wet mixture into the dry mixture and stir only until just combined.
  5. Grease a 12-space muffin tin, pour the batter into the tin and bake for 22-25 minutes or until lightly browned.
  6. In a small, shallow bowl, combine the melted Earth Balance and the orange juice.
  7. In a separate small, shallow bowl, place the ½ cup sugar for topping.
  8. When the muffins have cooled slightly, dip each muffin top into the Earth Balance-orange mixture (just to coat), then into the sugar. Set aside and allow to cool completely.