Festive Cranberry Orange Muffins with Rosemary (Vegan + Gluten-Free!)

These festive Cranberry Orange Muffins are bursting with bright citrus flavor, juicy tart cranberries, and a hint of rosemary. Vegan and gluten-free, adapted from Boots Bakery.

Bright, bold, and bursting with flavor, these Cranberry Orange Muffins have a tender, melt-in-your-mouth crumb and the perfect balance of tart cranberries, zesty orange, and a hint of rosemary. Vegan, gluten-free, and irresistibly aromatic, they're perfect for holiday brunch or any cozy morning treat.

Why You’ll Love This

Fresh ingredients. Fresh orange juice, orange zest, rosemary, and fresh cranberries infuse these muffins with bold flavor.
Vegan and gluten-free. Meets dietary restrictions without sacrificing flavor or texture!
Easy to make. This simple method comes together quickly and uses pantry staples. Use fresh or frozen cranberries-either works!
Light and fluffy texture. Tested and perfected to result in the best light, fluffy, and moist texture every time.
Beautiful and festive! Top the muffins with our orange glaze and a garnish of orange zest and fresh rosemary.

Ingredients

Gluten-free flour: Use a gluten-free flour blend (we like Bob’s Red Mill gluten-free 1:1 or King Arthur gluten-free measure for measure) or regular all-purpose flour.
Cane sugar: Provides sweetness to the muffins and enhances the flavors of the tart cranberries and orange.
Baking soda: A leavening agent that helps the muffins rise and become fluffy.
Salt: Enhances the flavors of all the ingredients and helps to balance the sweetness in the muffins.
Fresh orange: We use the zest and the fresh orange juice to add a bright orange flavor to the muffins.
Chopped rosemary: Adds a subtle earthy and pine-like flavor to the muffins. It pairs well with the cranberries and orange, creating a unique and festive taste.
Fresh cranberries: Add a burst of tartness and color to the cranberry muffins. Feel free to use frozen cranberries, but do not thaw them first.
Olive oil: Adds moisture to the muffins and helps to keep them tender. It also contributes to the overall richness and flavor. You can sub avocado oil or melted coconut oil.
Pure vanilla extract and cinnamon: Add warming flavors to the muffins.
Plant-based milk: Oat, soy, cashew or almond milk all work great.
Orange glaze: Freshly squeezed orange juice adds a tangy and bright citrus flavor and is combined with powdered sugar to create a sweet and smooth glaze that is drizzled over the top of the muffins!
Garnish: Rosemary and fresh orange zest add a decorative touch to the muffins. They provide a burst of fragrance and visual appeal when sprinkled on top.

Variations

Nuts or chocolate chips: Walnuts or pecans would make a lovely addition for a bit of crunch, and you can never go wrong with chocolate chips. Just be careful not to add too many of either, as they can overcrowd the muffins or weigh them down and sink to the bottom.

How to Make Cranberry Orange Muffins

1. Prep. Preheat the oven to 400°F. Gather a 12-cup muffin tin and place paper liners inside. Spray them lightly with olive oil spray. Alternatively, you can spray the muffin tin, but I find that paper liners work best.

2. Mix the dry ingredients. Mix sugar and orange zest with your hands or a fork (if you let this sit 10 minutes it will infuse and distribute the orange flavor more thoroughly). Add flour, baking soda, salt, cinnamon and rosemary and mix until combined.

glass mixing bowl with dry ingredients for cranberry orange muffins - flour, salt, sugar, orange zest, rosemary.

glass measuring cup and whisk with wet ingredients for cranberry orange muffins.

3. Mix the wet ingredients. Add milk, orange juice, olive oil, and vanilla, to a separate medium bowl and mix until combined.

fresh cranberries in cranberry orange muffin batter in glass mixing bowl with silicone spatula.

muffin tin with cranberry orange muffin batter divided among paper cups.

4. Combine the batter. Pour the wet ingredients into the flour mixture and use your hands to gently combine. Carefully fold in the fresh cranberries with a spatula. Avoid overworking the batter-it will result in tough, dense muffins instead of light and fluffy ones!

muffins baked in a stainless steel muffin tin.

5. Bake. Use a spoon to scoop the batter into the greased muffin cups, filling them to just below the rim. Reduce the oven temperature to 350°F, then bake for 20-25 minutes, or until a toothpick comes out clean. Transfer the muffin tin to a wire rack to cool.

Powdered sugar bag and orange juice in a small bowl.

Glaze mixed up in a white bowl with a spoon.

6. Make the glaze (optional). Add orange juice and powdered sugar to a small bowl or measuring cup and whisk until smooth. Drizzle over the cooled muffins and garnish with rosemary and orange zest.

Chef’s Tips

Chop or halve the cranberries for a more even sweet-tart flavor and a jewel-like pop of color in every bite.
Use fresh orange juice. Bottled juice tends to taste flat and won’t provide the same bright citrus aroma.
Don’t thaw frozen cranberries. Stir them straight in from the freezer to prevent bleeding and discoloration.
Avoid over-mixing the batter. Overworking activates the starches and leads to dense muffins. Fold just until combined.
Don't use an electric mixer. Mix the ingredients together in a bowl. Otherwise, the texture may become too dense.
Resist the urge to open the oven door! This can affect the baking time and result in the muffins deflating. Use your oven light to keep an eye on the muffins.
Use a toothpick to check if they are done. When the muffins are done baking, place a toothpick in the center of the muffin. If it comes out clean, then the muffins are ready. Internal temp should reach 200F.
Cool fully before glazing. This helps the glaze set rather than melt and slide off.

Serving Suggestions

Enjoy the muffins at breakfast with hot coffee and something savory, like breakfast potatoes, vegan “eggs” benedict, chickpea scramble, egg bites, quiche, or vegetable frittata.
The muffins also make a festive dessert during the holidays! Look at our 65+ Vegetarian Thanksgiving Menu Ideas for holiday meal planning inspiration!
Serve as a snack with a cozy beverage like a London Fog Latte, Orange Blossom Cocktail, Pomegranate Martini, Masala Chai Tea, or a Bourbon Cocktail.

Storage

Room temperature: The muffins can be stored uncovered on the counter for one day.
Refrigerator: Or store the muffins in an airtight container in the fridge for up to 3 days.
Freezer: Freeze the muffins directly in the muffin tin, and then add them to a freezer bag or an airtight container. Or, once cooled, wrap the muffins individually-perfect to save for busy mornings! Store for up to 2 months. Thaw in the fridge before reheating. Reheat in an air fryer or toaster oven at 325°F for 8-10 minutes. The microwave works, but it may soften them too much.

FAQs

What is the secret to making moist muffins?

To achieve a light, moist texture in your muffins, avoid overworking the batter. Gently fold the wet ingredients into the dry until just combined. Over-mixing will result in a dense, tough texture.

Can I use fresh cranberries in muffins?

Yes! Fresh cranberries offer a perfect balance of sweet and tart flavor. Plus, they add a beautiful pop of color! Leave them whole for a bright burst of flavor, or cut them in half to distribute them more evenly.

What gives orange muffins the best flavor?

The most delicious way to boost the fresh orange flavor is to incorporate orange zest. The zest adds a vibrant, concentrated citrus taste.

Can I use dried cranberries instead of fresh?

Dried cranberries will be chewier and sweeter. If using dried, we recommend placing them in a bowl of hot water for 10 minutes to soften them before using. Reduce to 3/4 cup.

How do I prevent muffins from sticking to the liners?

Use an olive oil cooking spray and lightly coat the liners before adding the batter.

Can I make these without the glaze?

Yes, the glaze is optional, but delicious!