Photography by Meghan Rodgers

Vegan Cranberry Orange Streusel Muffins

by Meghan Rodgers


November 17, 2021

Is there anything better than a homemade muffin on a lazy holiday morning? Okay, maybe if you add a big cup of tea or coffee to the mix?

I’ll answer for all of us.

No. Nothing beats breakfast carbs and coffee!

While blueberry muffins are my forever favorite, I like to mix things up around the holidays. Cranberries make the perfect seasonal touch. The tart fruit along with the bright citrus orange flavor is so energizing on a cold winter morning. And because it’s officially the holiday season, a streusel topping to sweeten the moment.

Can I use fresh or frozen cranberries?

Yes! Cranberries are in season and if you’re lucky enough to snag a bag at your local grocer (they move quickly this time of year) you can use either fresh or frozen cranberries in lieu of dried. If using frozen, do not thaw first. Add another 1/4 cup of berries if substituting.

Vegan Cranberry Orange Streusel Muffins


2 cups all-purpose flour

2/3 cup sugar or vegan sweetener of choice

2 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1 cup dried cranberries

2/3 cups plant-based milk

1 cup apple sauce

1/4 cup oil (any mild-tasting vegetable oil will do)

2 Tbsp orange juice

2 tsp orange zest

For the crumb topping:

1/3 cup flour

1/2 cup dark brown sugar

1/4 cup vegan butter


  1. Preheat oven to 400ºF. Line muffin tin with reusable liners or spray muffin tin with non-stick cooking oil.
  2. Add all dry ingredients to large bowl and whisk together.
  3. In a separate bowl, add wet ingredients and the cranberries and mix well.
  4. Add wet ingredients mixture to dry ingredients. Stir until combined.
  5. Evenly fill 10-12 muffin cups. (The fewer the muffins, the larger your tops will be.)
  6. In a small bowl, combine crumb topping ingredients. Spread crumb mix evenly over tops of muffins.
  7. Place muffin tin in oven and close door. Turn temperature down to 375ºF and bake for 18-20 minutes.
  8. Remove from oven and place on wire cooling rack to cool.


Meghan Rodgers is a media professional and writer covering travel, food and the environment. Find her writing on the food blog EverybodyCraves and her adventures on Instagram.