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close up of vegan cranberry muffins baked and cooling on wire rack

Vegan Cranberry Muffins

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5 from 4 reviews

  • Author: Verna
  • Total Time: 36 minutes
  • Yield: 12 Muffins 1x
  • Diet: Vegan


Vegan Cranberry Muffins capture all of the great flavors of homemade cranberry sauce in one deliciously soft baked good! Made with tart cranberries, orange zest and juice, and topped with cinnamon sugar, you won’t be able to stop at just 1 of these comforting winter muffins.



Wet ingredients:

  • 1/2 cup unsweetened plant milk
  • 1/2 cup oil, I use grapeseed oil

  • 1/3 cup unsweetened vegan yogurt

  • 1/4 cup orange juice

  • 1/2 cup white sugar

  • 1/2 cup dark brown sugar, packed

  • 2 teaspoons apple cider vinegar

  • 2 teaspoons vanilla extract

  • Zest of 1 large orange

Dry ingredients:

  • 2 and 1/3 cups all purpose flour
  • 2 and 1/2 teaspoons baking powder

  • 1/4 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/2 teaspoon cinnamon 

  • 1 and 1/2 cups fresh or frozen cranberries, defrost first if using frozen

Cinnamon sugar topping:

  • 1 and 1/2 tablespoons white sugar
  • 1/2 teaspoon cinnamon 


  1. Whisk together the wet ingredients in a large mixing bowl

  2. Add dry ingredients on top starting with the flour then sprinkle baking powder, baking soda, cinnamon and salt over the flour. Mix with a wooden spoon until completely combined but do not over mix.

  3. Gently fold in the cranberries. Evenly divide the batter between the muffin cups. Sprinkle each muffin with a little sugar topping using as much or little as you like

  4. Bake for 5 minutes at 425° then turn the oven down to 375° and bake for another 16-18 minutes or until a toothpick inserted comes out clean or with a few dry crumbs. Let cool for a few minutes in a pan then remove muffins to a wire rack. 

  5. Cool completely serve and enjoy! For step by step photos, FAQ, Tips and more see above post


  • Oil free: replace the oil with unsweetened applesauce. Note- they will be heavier/denser
  • Gluten free: I haven’t tested it but using a gluten free flour blend should work just fine!
  • To store and freeze: Store in an airtight container at room temperature for 2 to 3 days or in the fridge for up to 5 days. Wrap the individual muffins in cling wrap and place them in an airtight container or freezer bag. They freeze well for up to 3 months.
  • Prep Time: 15 Minutes
  • Cook Time: 21 Minutes
  • Category: Breakfast & Baking
  • Method: Oven
  • Cuisine: American, Canadian