Cranberry Muffins (Vegan)
Ingredients:
- 240 g (2 cups) all-purpose flour
- 125 g (1 cup) fresh or frozen cranberries
- 150 g (¾ cup) sugar
- 4.7 g (1 tsp) baking powder
- 2.3 g (½ tsp) baking soda
- 1.5 g (¼ tsp) salt
- 240 ml (1 cup) non-dairy milk
- 80 ml (⅓ cup) avocado oil
- 4.3 g (1 tsp) vanilla extract
- 15 ml (1 tbsp) apple cider vinegar or lemon juice
Equipments:
Features:
Soy-Free
Meal Prep Friendly
Freezer Friendly
Nutrition:
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Toss the cranberries in a spoonful of the flour mixture before folding them into the batter — this light coating helps keep them suspended through the muffin instead of sinking to the bottom.
Instructions:
- Preheat: Preheat oven to 190°C (375°F). Line a 12-cup muffin tin with paper liners or grease well.
- Mix Dry Ingredients: In a large bowl, whisk together 240 g (2 cups) all-purpose flour, 150 g (¾ cup) sugar, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt.
- Mix Wet Ingredients: In a separate bowl, mix 240 ml (1 cup) non-dairy milk, 80 ml (⅓ cup) avocado oil, 1 tsp vanilla extract, and 1 tbsp apple cider vinegar or lemon juice.
- Combine: Pour wet into dry and stir gently until just combined. Do not overmix.
- Fold in Cranberries: Gently fold in 125 g (1 cup) fresh or frozen cranberries.
- Bake: Fill muffin cups ¾ full. Bake for 20–25 minutes until a toothpick comes out clean.
- Cool: Cool in the tin for 5 minutes, then transfer to a wire rack.
Notes: Do not overmix — stirring just until combined keeps muffins light and tender. Using frozen cranberries straight from the freezer (don’t thaw) prevents them from bleeding too much into the batter.
Storage: Room temperature for 2–3 days, fridge for up to 5 days, or freeze for up to 2 months.
Swaps: Replace cranberries with blueberries, raspberries, or diced apple. Use coconut sugar for a less refined sweetener.
Tips: Press a few extra cranberries onto the tops before baking for a bakery-style finish. Add orange zest to the batter for a classic cranberry-orange pairing.
Every ingredient here earns its place, but a few really shape the dish. The all-purpose flour provides structure and body to the finished dish. The sugar provides clean sweetness and helps balance acidity. The baking powder provides lift so the texture stays light rather than dense. The baking soda provides lift so the texture stays light rather than dense.
Cranberry Muffins (Vegan)
Ingredients:
- 240 g (2 cups) all-purpose flour
- 125 g (1 cup) fresh or frozen cranberries
- 150 g (¾ cup) sugar
- 4.7 g (1 tsp) baking powder
- 2.3 g (½ tsp) baking soda
- 1.5 g (¼ tsp) salt
- 240 ml (1 cup) non-dairy milk
- 80 ml (⅓ cup) avocado oil
- 4.3 g (1 tsp) vanilla extract
- 15 ml (1 tbsp) apple cider vinegar or lemon juice
Equipments:
Features:
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The all-purpose flour provides structure and body to the finished dish. The sugar provides clean sweetness and helps balance acidity. The baking powder provides lift so the texture stays light rather than dense. The baking soda provides lift so the texture stays light rather than dense.
Prep:
Toss the cranberries in a spoonful of the flour mixture before folding them into the batter — this light coating helps keep them suspended through the muffin instead of sinking to the bottom.
Instructions:
- Preheat: Preheat oven to 190°C (375°F). Line a 12-cup muffin tin with paper liners or grease well.
- Mix Dry Ingredients: In a large bowl, whisk together 240 g (2 cups) all-purpose flour, 150 g (¾ cup) sugar, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt.
- Mix Wet Ingredients: In a separate bowl, mix 240 ml (1 cup) non-dairy milk, 80 ml (⅓ cup) avocado oil, 1 tsp vanilla extract, and 1 tbsp apple cider vinegar or lemon juice.
- Combine: Pour wet into dry and stir gently until just combined. Do not overmix.
- Fold in Cranberries: Gently fold in 125 g (1 cup) fresh or frozen cranberries.
- Bake: Fill muffin cups ¾ full. Bake for 20–25 minutes until a toothpick comes out clean.
- Cool: Cool in the tin for 5 minutes, then transfer to a wire rack.
