No items found.
Cranberry Muffins (Vegan)
Muffins
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:
- 12-cup muffin tin and liners
- Whisk and spatula
- Toothpick (for testing)
- Two mixing bowls
Soy-Free
Meal Prep Friendly
Freezer Friendly
Features:
Soy-Free
Meal Prep Friendly
Freezer Friendly
Nutrition:
.svg){kind=small}
.svg){kind=small}
Prep
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.
Common Mistakes, Notes, Storage, Swaps & Tips
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.
Why these Ingredients
Cranberry Muffins (Vegan)
12 Muffins
Prep 10 min
Bake 20 min
Total 30 min
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:
- 12-cup muffin tin and liners
- Whisk and spatula
- Toothpick (for testing)
- Two mixing bowls
Features:
Soy-Free
Meal Prep Friendly
Freezer Friendly
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.
