Eggless Cranberry Orange Muffins

These eggless cranberry orange muffins have a bright citrus flavor combined with the tartness of cranberries and the right amount of sweetness. These muffins are perfect for holiday breakfast, a snack, or a sweet treat with your afternoon tea.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 22

Total Time 37

Servings muffins

Calories 236kcal

Author Kanan

Ingredients

2 tablespoon Flaxseed powder aka ground flaxseeds
⅓ cup Orange juice freshly squeezed
¾ cup Milk at room temperature
1 teaspoon White distilled vinegar
2 cups All purpose flour (Maida)
2 ½ teaspoon Baking powder
¼ teaspoon Baking soda
¼ teaspoon Salt
⅓ cup Oil any flavorless oil like canola, vegetable, safflower, corn oil, etc.
⅔ cup White sugar
1 tablespoon Orange zest always zest the orange first then squeeze the juice out of it.
1 teaspoon Pure vanilla extract
1 cup Cranberries (fresh or frozen) chopped

For The Glaze:

1 cup Powdered sugar (Confectioner’s sugar or icing sugar)
2 tablespoons Orange juice freshly squeezed

Instructions

Preheat the oven to 350°F (180°C).
Prepare a 12-cup muffin pan by lining it with cupcake liners.
In a small bowl, combine orange juice with flaxseed and set aside. Rest for 10 minutes and the mixture thickens and becomes gooey.
Mix milk with vinegar in a cup, sit for 10 minutes, then stir to see it's curdled.
Whisk together flour, baking powder, baking soda, and salt in a bowl. Keep aside.
In another large bowl, combine oil and sugar.
Add vanilla, the orange juice-flaxseed mix, and the milk-vinegar mix to the wet ingredients and whisk well.
Add orange zest and whisk again.
Add the dry flour mixture to a wet bowl. Start mixing using a whisk and halfway through switch to a spatula and mix until the batter comes together.
Fold in chopped cranberries.
Distribute the batter into the muffin liners evenly.
Bake for 20-22 minutes or until a toothpick inserted in the center of the muffin comes out clean.
Allow muffins to cool for 5 minutes in the pan, then transfer to a cooling rack. Let them cool down completely.
For the glaze: Combine powdered sugar with orange juice, whisking until it reaches a drizzling consistency. Drizzle over cooled muffins.

Notes

Consider adding a handful of chopped nuts or chocolate chips for added texture and a burst of flavor.
Always use room-temperature milk; cold milk might not curdle properly with the vinegar.
Don't overmix the batter to ensure the muffins stay light and fluffy.
The glaze is optional but highly recommended for that extra layer of sweetness and citrusy punch.

Nutrition