Start your morning off right with these vegan Moist Lemon Cranberry Muffins. This recipe is sweet and tangy with a zing of fresh lemons and bright tart cranberries. Less than 200 calories per muffin, gluten-free adaptable and only 35 minutes to make, these muffins are a perfect choice to calm the mid-day munchies.
How To Make Muffins Without Egg
One of the most asked questions for vegan muffins is how do you make them without eggs? The answer is a Flax Egg. A Flax Egg is a vegan’s best substitute for an egg, made of ground flax seeds and water. Flax Egg is also gluten-free, paleo and whole30 so it’s a great option no matter what your diet. If you cannot find ground flax, purchase whole flax and grind them at home. Flax Eggs adds healthy fats, omegas and fibre to your recipes.
What You Need For These Vegan Cranberry Lemon Muffins
- All-purpose flour. You can switch for gluten-free if needed.
- Sugar. I use white sugar in this recipe. If you substitute maple syrup, coconut sugar, be aware the batter will be darker in colour.
- Oat milk. Feel free to use any plant-based milk that you have. I prefer to use oat milk in my baking because it browns nicely.
- Fresh cranberries. Tip: If you only have dried cranberries, no problem. Rehydrate in hot water before using. Omit step 2 in the recipe if using dried cranberries
- 2 flax eggs (2 tbsp ground flax seed + 4 tbsp of water)
- Canola oil
- lemon zest. Tip: Remember to zest the lemon before you squeeze the juice.
- lemon juice
- vanilla extract
- Baking soda
- Baking powder
Double Your Batch
Moist Lemon Cranberry Muffins are quick to make and freeze well. This recipe is for 12 muffins. Hit 2x on the recipe to double your batch for quick snacks and breakfast options. (Warning: Please double-check that all ingredients have doubled properly, as the plug-in occasionally has errors. My apologies 🙏🏻)
More Baked Recipes To Try
If you’re in the mood to bake, why not try my vegan recipes:
- Baked Vegan Donuts
- Vegan Mimosa Cupcakes
- Blueberry Chia Twist Bread
- Vegan Peanut Butter & Jam Chia Rolls
- Pink Lemonade Cotton Candy Cupcakes
- Vegan Banana Bread
I Would Love To Hear From You
Scroll below for a full list of ingredients and instructions to make these Moist Cranberry Lemon Muffins. Let me know how you enjoy this recipe in the comment section below, or find me at @SusanCooksVegan on YouTube, Instagram, Facebook, Pinterest and Twitter!
PrintMoist Vegan Lemon Cranberry Muffins
Start your morning off right with these vegan Moist Lemon Cranberry Muffins. This recipe is sweet and tangy with a zing of fresh lemons and bright tart cranberries.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack
- Method: Baking
Ingredients
- 2 cups of all-purpose flour (sub gluten-free if needed)
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2/3 cup of sugar + 2 tbsp
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1 tsp baking soda
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1 tbsp baking powder
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¼ tsp of sea salt
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1 ½ cup of fresh cranberries
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2 flax eggs (2 tbsp ground flax seed + 4 tbsp of water)
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¾ cup of unsweetened oat milk
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1/3 cup of canola oil
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3 tbsp lemon juice
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2 tsp lemon zest
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1 tsp vanilla extract
Instructions
- Preheat your oven to 400F. Mix ground flax seed and water together in a small bowl to make 2 flax eggs. Set aside.
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In a separate bowl combine the fresh cranberries with 2 tbsp of sugar. Toss until completely coated.
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In a large bowl, add flour, sugar, baking powder, baking soda and salt. Whisk until well combined.
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Make a well in the center of the dry ingredients. Pour in flax egg, oat milk, canola oil, lemon juice, lemon zest and vanilla extract. Using a spatula mix until both wet and dry ingredients are well combined.
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Once mixed gently fold in the sugared cranberries until they are evenly distributed.
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Spoon the batter into a non-stick or greased 12 muffin pans. Fill to about ¾ full.
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Bake for 18-20 minutes or until tops are golden brown and a toothpick comes out clean when inserted into the center.
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Once the muffins have cooled remove from the pan to avoid soggy muffin bottoms. Nobody likes a soggy bottom!
Loved these easy to make vegan muffins. The whole family enjoyed the freshness of the lemon & the tart cranberries. Delicious!!
Thanks you so much Erin! 🙏🏻 I’m so happy to hear your whole family enjoyed this recipe. Lemon and cranberry is one of my favorite combinations. Can’t beat the tart/sweet/tangy combination! 💗🍋🤩
If you like cranberry desserts, stay tuned. I will be posting a cranberry tart recipe this week. Thanks again for your comment.
In gratitude,
Susan
Couldn’t figure out what I did wrong…then I realized when I hit 2x to double the recipe, the only ingredient that changed was the amount of flour.
Hi Tracy,
Oh my gosh, I am so sorry the 2X didn’t work properly for you. That must have been disappointing. I will contact WordPress and let them know this feature isn’t working and correct it ASAP. Thanks for letting me know.
With gratitude,
Susan
Easy to make. Taste amazing 😋
Thanks for the comment, Chantal! I’m so glad you enjoyed this recipe.
With gratitude,
Susan
This recipe is absolutely amazing! So yummy. I put a little less coconut sugar (about 1/2 cup), a little less lemon juice, a tiny bit more soy milk and these turned out great! Saved and will make again. Thank you so much!
Jocelyn
P.s. the 2x and 3x are still not updated. Only the flour multiplies.
Hi Jocelyn,
I am ecstatic to hear you love this recipe! 🤩 It on of my go-to’s as well. My apologies for the 2X not working. It is a plug-in, and I have notified the company. Hopefully, they will fix it soon. In the meantime, I will add a warning message on my site. Thanks for letting me know. 🙏🏻
With gratitude,
Susan
P.S. If you love baking banana bread, you’ve got to try out another one of my recipes: https://susancooksvegan.com/how-to-make-vegan-banana-bread/ 💗🍌
Oh my goodness words cannot describe how much I love this recipe. I make it about once per week and appreciate how quick and easy it is to whip up. I do have some modifications: sub the canola for olive oil, the soy for almond milk, and a bit less sugar. Friends and family cannot believe it’s dairy free and egg free. I always double the batch because they don’t last long. Thank you so much Susan for a delicious staple recipe in my household now.
Author
Hi Kimberly!
Thank you so much for your lovely comment. Knowing this recipe has become a staple in your home warms my heart. 💗
These are AMAZING! So fresh and flavourful with the tartness of lemon and cranberry…and not overly sweet. I did make a few adjustments and they turned out great.
I let the batter sit for about an hour before scooping and putting in oven. I overfilled muffin cups and actually made 7 large muffins. I sprinkled some raw sugar on top of each of them before baking. I turned oven on 425F for 5 mins and then lowered to 350F for the remainder of time (25 mins until toothpick came out clean). They turned out like a bakery style muffin and I am so pleased. One word of caution- I did use frozen cranberries which made the muffin bottoms a little more moist than the top part, but not soggy as the batter was very thick to begin with.
I am a gluten free and vegan baker and sometimes have a hard time finding recipes that convert nicely into gluten free. This one was perfect! I used Bob’s Red Mill flour (the one in the blue bag, NOT the red!) and subbed ground chia for the flax since we have flax allergies in my home. I also rehydrated dried cranberries, let them dry, and tossed them in sugar. They came out perfect, nice and bouncy like a regular muffin without any gumminess. I immediately added this recipe to my recipe box. Thank you so much for sharing this!
Author
Hey there! Thank you so much for sharing your experience with the recipe and letting me know it worked well with your gluten-free diet. It’s awesome to hear that substituting rehydrated cranberries and chia seeds did the trick. Thanks again for your comment!