Hope you’ve all had a wonderful Christmas! If you find yourself with some leftover cranberry sauce, these vegan muffins are 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.
How to make vegan leftover cranberry sauce muffins
Ingredients you will need
- Cranberry sauce – you can use fresh or leftover, shop-bought or homemade
- Self raising flour – Or plain flour with 2 teaspoons of baking powder added
- Spices – Cinnamon and ground mixed spice (or pumpkin pie spice mix if you’re in the US)
- Orange – The zest and juice
- Dairy-free milk
- Vegan yoghurt – Soy or coconut work great
- Maple syrup – or agave nectar
- Vegetable oil – Sunflower oil or coconut oil work well. Any mild-tasting oil suitable for baking.
- Apple cider vinegar – Or white vinegar. This is to react with the baking powder to help the batter rise
- Vanilla extract
- Rolled oats
- Brown sugar
Making the muffin mixture
Mix the dry ingredients together, and the wet ingredients together, and then combine.
Use a 1/4 cup measurer or ice cream scoop to portion into 12 muffin cases, prepared in a tin.
Dollop a teaspoon of the cranberry sauce on top of each muffin and use a toothpick to swirl it into the mixture.
Making the streusel topping
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 at 180C / 350F for about 25 minutes, until golden brown.
The vinegar from the wet ingredients will react with the baking powder in the dry ingredients to create a rise, so don’t let the batter rest for too long before putting into the oven.
These muffins should rise quite well so be careful not to overfill the cases with too much batter or too much cranberry sauce. It might get a bit messy!
These will keep for about 2-3 days in an air-tight container at room temperature. You can refrigerate them too, which may keep them fresher.
More festive vegan breakfast ideas
If you enjoyed this recipe, let me know in the comments, leave a rating and tag #WallflowerKitchen on instagram so I can share your creations in my stories!
- 320 g / 11 oz (about 2 1/2 cups + 2 tbsp) self-raising flour*
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground mixed spice
- Zest of 1 medium orange
- A small pinch of salt
- 120 ml / 1/2 cup unsweetened dairy-free milk
- 80 ml / 1/3 cup orange juice
- 8 tbsp / 1/2 cup unsweetened soy yoghurt
- 160 ml / 3/4 cup maple syrup or agave nectar
- 4 tbsp / 1/4 cup mild-flavoured vegetable oil
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 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
- 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!
*If you don't have self-raising, you can use plain flour with 2 tsp baking powder added