Hope you’ve all had a wonderful Christmas! If you find yourself with some leftover cranberry sauce, this recipe is for you…
These light, flavourful muffins are topped with a sharp, sweet swirl of cranberry sauce and a slightly crunchy streusel topping. Perfect for a weekend breakfast treat (preferably eaten in bed, during a lie in) or an afternoon snack with a cup of tea.
I love that red juicy cranberry sauce peaking out the streusel topping. So inviting!
I made this recipe for Laura Ashley’s blog, you can find all my recipes featured on there by clicking here.
Click here to see the full post on Laura Ashley’s blog
Vegan Cranberry & Orange Muffins
Yield:
12 muffins
Prep Time:
10 minutes
Cook Time:
25 minutes
Additional Time:
10 minutes
Total Time:
45 minutes
A great way to use leftover cranberry sauce! Light, fluffy muffins with a sweet, crunchy streusel topping.
Ingredients
Dry Ingredients
- 320 g self-raising flour, (or plain flour with 2 tsp baking powder)
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground mixed spice
- Zest of 1 medium orange
- A small pinch of salt
Wet Ingredients
- 120 ml unsweetened dairy-free milk
- 80 ml orange juice
- 8 tbsp unsweetened soy yoghurt
- 160 ml maple syrup or agave nectar
- 4 tbsp mild-flavoured vegetable oil
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
Streusel Topping
- 4 tbsp leftover cranberry sauce
- 4 tbsp rolled oats
- 4 tbsp plain flour
- 3 tbsp crushed pecans, (or other nuts)
- 2 tbsp brown sugar
- 3 tbsp mild-flavoured vegetable oil
Instructions
- Preheat the oven to 180C / 350F and line a muffin tin with 12 muffin cases.
- Stir the dry ingredients together in a large bowl. In a separate bowl or jug, mix the wet ingredients. Gently combine the wet and the dry until you have a smooth batter.
- Divide the mixture equally between the 12 muffin cases.
- Dollop a teaspoon of cranberry sauce on top of each muffin and use a toothpick to swirl it into the mixture.
- In a small bowl, combine the streusel topping ingredients (except the cranberry sauce) until you have a slightly dense, crumbly mixture. Top each muffin with a handful.
- Bake for 25 minutes until golden brown.
- Leave to cool for 10 minutes before enjoying!
What’s “mixed spice”? Can I use pumpkin pie spice?
Hi Shana, yes pumpkin spice will work. It is just a blend of cinnamon, coriander seed, caraway, nutmeg, ginger, cloves, allspice, and mace but I think pumpkin spice is very similar.
I made my children on the weekend such muffins. They really liked :)
So glad to hear that!
I need to make these muffins.