Vegan Cranberry Orange Muffins
Author:Vegan Cranberry Orange Muffins with fluffy sponge, bursts of juicy, sticky, jammy cranberries, an irresistible crumbly streusel topping, and an over-the-top drizzle of orange icing. Perfect for the holidays!
Ingredients
For the muffins
- 2¼ cups (281 grams) all-purpose flour (plain flour in the UK)
- 1 cup (200 grams) cane or white sugar
- 1 tablespoon cornstarch
- 1 tablespoon baking powder
- ¼ teaspoon baking soda (bicarb in the UK)
- ½ teaspoon fine sea salt
- ½ teaspoon ground cinnamon
- ¾ cup (180 ml) dairy-free milk
- ½ cup (120 ml) liquid oil , such as vegetable, canola, sunflower, avocado, or light olive oil
- 1 tablespoon vanilla extract
- the zest from 1 large orange , buy 2 large oranges so you have enough juice for the muffins & icing
- ¼ cup (60 ml) orange juice
- 2 cups (200 grams) fresh or frozen cranberries , don’t defrost if frozen
For the streusel
- ¼ cup (60 ml) melted dairy-free butter
- packed ⅓ cup (64 grams) white or cane sugar
- ⅔ cup (84. grams) all-purpose flour (plain flour in the UK)
- ¼ teaspoon ground cinnamon
- small pinch fine sea salt
- OR omit the streusel & sprinkle with coarse sugar crystals instead
For the icing
- 1 cup (125 grams) powdered sugar
- about 2 tablespoons orange juice
INSTRUCTIONS
- Preheat oven to 425°F (218°C) and place muffin liners in your muffin pan.
- Make the crumb topping ingredients together roughly with a fork (not a spoon) and refrigerate while you make the muffins.
- To a mixing bowl add the flour, sugar, cornstarch, baking powder, salt and cinnamon. Whisk together to combine.
- Make a well in the centre then pour in the milk, oil, vanilla and orange zest. Mix gently with a spatula until just combined and you can't see any dry flour. Don't beat it or over-mix.
- Add the cranberries to the batter and fold through.
- Spoon evenly into the muffin pan filling all the way to the top. Top with streusel or coarse sugar.
- Bake for 5 minutes at 425°F (218°C), then turn the oven down to 375°F (190°C) (do not open the door), and bake for another 22 to 25 minutes or until well risen, gently golden, and a toothpick or sharp knife inserted into the middle comes out clean.
- Leave in the pan for 10 minutes before transferring to a wire rack to cool.
- Make the icing and drizzle over the tip of the muffins.
