Vegan Cranberry Muffins
These Vegan Cranberry Muffins are the perfect way to make use of fresh or frozen cranberries this winter. Get the recipe below.
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Christmas cakes
Whenever you think of cake and Christmas you probably think of the traditional Christmas cake, it’s dark and heavy and packed full of rich fruit and nuts. But there are other delicious cake recipes that you can make at Christmas and these Vegan Cranberry Muffins are one of them.
Why we associate cranberries with Christmas is not clear. Perhaps it is because they look like bright red jewels which shine during the cold dark nights of winter. Whether you choose to make these muffins with fresh or frozen cranberries it is glorious to see the fruits burst, letting their juices pool in the batter and drip down the sides.
A pinch of cinnamon and the zest of an orange in the muffin batter also adds a hint of Christmas to the muffins. The sweet, sour and warming spice is the perfect combination.
Top tips for making Vegan Cranberry Muffins
Making these muffins involves very few steps:
- Sift the dry ingredients together
- Toss the cranberries in the dry ingredients
- Fold through the wet ingredients
- Add to muffin cases and bake
It’s really that simple!
But there are some top tips that will help you to make sure your muffins are perfect everytime.
- Don’t skip the step of sifting your flour. This will make sure you don’t end up with any lumps or clumps of flour
- Make sure you toss the cranberries in the flour so they are completely coated. This will stop them sinking to the bottom of the muffins once the wet ingredients are added.
- Use the folding motion to mix in the wet ingredients. Doing this rather than beating or stirring vigorously means that the muffins will stay light and fluffy.
- Bake in the centre of the oven for an even bake.
- Don’t open the oven half way through or they will sink.
- Test the muffins are done by checking they are an even, golden colour and bouncy to the touch.
- Don’t leave them in the tins to cool or you risk them getting soggy.
Let me know if you have any more tips for making these vegan cranberry muffins.
The recipe
Vegan Cranberry Muffins
Ingredients
- 250 g self raising flour
- 150 g caster sugar
- 0.5 tsp cinnamon
- zest of an orange
- 120 g cranberries fresh or frozen
- 75 ml vegetable oil
- 175 ml soy milk
- 75 ml orange juice freshly squeezed
Instructions
- Pre-heat you oven to 200 C / 400 F / gas mark 6.
- Line a muffin tin with cases.
- In a large bowl sift the flour along with the caster sugar, cinnamon and orange zest.
- Add the cranberries and toss until they are coated in the flour.
- Pour in the oil, soy milk and orange juice.
- Fold the mixture carefully until the ingredients are just combined (don’t over mix!)
- Divide the mixture between the 12 cases.
- Bake for 18 minutes or until golden on top and bouncy to the touch.
- Allow them to cool for just a few moments before removing from the tin and leaving to cool completely on a wire rack.
Nutrition
More festive cakes
The Christmas Recipe Archive
For the full range of Christmas recipes on the blog, check out the Christmas recipe archive.