Vegan Cranberry Muffins
Easy-to-make, super fluffy and moist giant vegan cranberry muffins (fresh or frozen cranberries!) with a hint of lemon and crunchy sugar coating on top.
Ingredients
- 155 g all-purpose flour
- 110 g white granulated sugar
- ¾ tsp baking powder
- pinch of salt
- 70 g neutral oil, (grapeseed, canola, vegetable...)
- 155 g water or plant milk
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- zest of 2 lemons
- 70 g fresh or frozen cranberries
- coarse or granulated sugar
Instructions
- Preheat your oven to 210°C/410°F and grease or line either a giant muffin pan (will give about 4 muffins) or a normal muffin/cupcake pan (will give about 6 muffins).
- In a medium bowl, whisk together the flour, white sugar, baking powder and salt.Optional : start by rubbing the sugar with the lemon zest with your fingertips to extract the oils and amplify the lemon flavour before adding the other ingredients. Or simply add the lemon zest to the wet ingredients.
- In a separate large bowl, whisk together the oil, water or milk, vanilla, lemon juice and lemon zest (if not added to the dry).
- Add the dry ingredients to the wet and stir until a smooth batter forms, then fold in the cranberries just until they’re evenly dispersed.
- Fill the cavities about ¾ full with the batter and top with coarse sugar (like turbinado or demerara) or just white granulated sugar.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean (wet fruit doesn’t count), the tops are golden brown and are firm to the touch.
- Let the muffins cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
Notes
- *Disclaimer: I have a tiny not-so-great oven, so your bake time may vary from mine.
- I strongly suggest making recipes by weight, if you make them by cups I can’t guarantee that you’ll get the same results.
- Feel free to add nuts to the batter, replace the lemon juice and zest with orange, add almond extract or replace the cranberries with blueberries.