By Published On: 21 February 2012113 words0.6 min read

I love a good muffin. Who doesn’t? Let’s talk about these cranberry goodies.

These cranberry orange pecan muffins feature a light orange maple cake that lovingly surrounds cranberries and pecans. And like wine, these muffins get better with age and are fantastic the next morning with coffee or tea.

To make them, I used a mashup of recipes from Vegan Brunch from Isa Chandra Moskowitz and the Cranberry-Orange Bread on VegWeb.com.

Both are stellar recipes, so I didn’t change them all that much.

So, if you’ve got 30 minutes, you’ve got delicious muffins.

Cranberry Orange Pecan Muffins

Cranberry Orange Pecan Muffins

Yield: 12 muffins
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

A light orange maple cake lovingly surrounds cranberries and pecans.

Ingredients

  • 2 cups whole wheat pastry flour
  • 1/4 cup organic granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup orange juice
  • 1/3 cup canola or grapeseed oil
  • 2 +1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1/4 cup maple syrup
  • 1/2 teaspoon cinnamon
  • 1/2 cup fresh cranberries, roughly chopped
  • 1 cup pecans, roughly chopped

Instructions

  1. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius)
  2. Line muffin tin with paper cups or lightly grease and flour the tin.
  3. In a large bowl, use a rubber spatula to mix together the whole wheat pastry flour, granulated sugar, baking powder, baking soda, and cinnamon.
  4. In a glass measuring cup, add the orange juice, canola or grapeseed oil, vanilla extract, almond extract, and maple syrup and mix until combined.
  5. Make a well in the center of the dried ingredients. Pour the wet ingredients into the well. Fold together until just combined. Don't overmix!
  6. Once mixed, gently fold in the cranberries and nuts.
  7. For 12 muffins, fill the cups three-quarters of the way full. For ten giant muffins, fill them to the top.
  8. Bake for 20 – 25 minutes. When the toothpick comes out clean, they’re done.

Notes

Adapted from recipes found in Vegan Brunch by Isa Chandra Moskowitz and VegWeb.

By Published On: 21 February 2012113 words0.6 min read

I love a good muffin. Who doesn’t? Let’s talk about these cranberry goodies.

These cranberry orange pecan muffins feature a light orange maple cake that lovingly surrounds cranberries and pecans. And like wine, these muffins get better with age and are fantastic the next morning with coffee or tea.

To make them, I used a mashup of recipes from Vegan Brunch from Isa Chandra Moskowitz and the Cranberry-Orange Bread on VegWeb.com.

Both are stellar recipes, so I didn’t change them all that much.

So, if you’ve got 30 minutes, you’ve got delicious muffins.

Cranberry Orange Pecan Muffins

Cranberry Orange Pecan Muffins

Yield: 12 muffins
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

A light orange maple cake lovingly surrounds cranberries and pecans.

Ingredients

  • 2 cups whole wheat pastry flour
  • 1/4 cup organic granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup orange juice
  • 1/3 cup canola or grapeseed oil
  • 2 +1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1/4 cup maple syrup
  • 1/2 teaspoon cinnamon
  • 1/2 cup fresh cranberries, roughly chopped
  • 1 cup pecans, roughly chopped

Instructions

  1. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius)
  2. Line muffin tin with paper cups or lightly grease and flour the tin.
  3. In a large bowl, use a rubber spatula to mix together the whole wheat pastry flour, granulated sugar, baking powder, baking soda, and cinnamon.
  4. In a glass measuring cup, add the orange juice, canola or grapeseed oil, vanilla extract, almond extract, and maple syrup and mix until combined.
  5. Make a well in the center of the dried ingredients. Pour the wet ingredients into the well. Fold together until just combined. Don't overmix!
  6. Once mixed, gently fold in the cranberries and nuts.
  7. For 12 muffins, fill the cups three-quarters of the way full. For ten giant muffins, fill them to the top.
  8. Bake for 20 – 25 minutes. When the toothpick comes out clean, they’re done.

Notes

Adapted from recipes found in Vegan Brunch by Isa Chandra Moskowitz and VegWeb.

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  1. Cwtch Corner August 27, 2012 at 4:31 am - Reply

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