Cranberry-Oat Streusel Muffins
“I Can’t Quite Quit Cranberries” should be the name of this recipe. I have been figuring out every form to enjoy them in for months now and it just occurred to me that muffins would be a nice, new vehicle for showing off my tart little friends.
These muffins are easy to make, pillowy and full of intoxicating seasonal flavors, reminiscent of a cranberry-gingerbread mashup. I hope you love them as much as we do. If the tartness of the cranberries is too much for you, toss them with a little granulated sugar before adding to the muffin mix. Also, I like my muffins just barely sweet. Add more brown sugar if that suits you better.
Muffin Dough
6 tablespoons JUST egg, shaken in the bottle
½ cup light brown sugar
⅓ cup oil (I used melted refined coconut)
1 cup plain non-dairy milk
1 tablespoon blackstrap molasses
1 teaspoon pure vanilla extract
2 cups all-purpose gluten-free flour (I used this one)
1 cup rolled oats
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1½ teaspoons ground ginger
1 teaspoon ground cardamom
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt
1 cup fresh cranberries or frozen cranberries, not defrosted
Streusel topping
3 tablespoons oil or vegan butter, melted
½ cup gluten-free all-purpose flour
¼ cup packed brown sugar
¼ cup rolled oats or chopped nuts, like pecans or walnuts
½ teaspoon ground cinnamon
¼ teaspoon salt
Preheat the oven to 350 degrees and line 12 muffin cuts with liners.
Mix together the JUST egg, brown sugar, oil, non-dairy milk and vanilla extract in a medium bowl.
In a large bowl, stir together the flour, oats, baking powder, baking soda and spices. Stir in the wet ingredients and the cranberries. Mix until incorporated.
Fill each muffin cavity ⅔ of the way with the muffin dough. (This will make about 15 - 16 muffins, so you will have a slight second batch out of the mix.) Put in the oven and bake for 10 minutes.
While it’s baking, mix the streusel ingredients in a small bowl.
Take the muffins out, top with a tablespoon of streusel crumble, return to the oven for 15 more minutes or until a toothpick inserted in the middle comes out clean.
“I Can’t Quite Quit Cranberries” should be the name of this recipe. I have been figuring out every form to enjoy them in for months now and it just occurred to me that muffins would be a nice, new vehicle for showing off my tart little friends.
These muffins are easy to make, pillowy and full of intoxicating seasonal flavors, reminiscent of a cranberry-gingerbread mashup. I hope you love them as much as we do. If the tartness of the cranberries is too much for you, toss them with a little granulated sugar before adding to the muffin mix. Also, I like my muffins just barely sweet. Add more brown sugar if that suits you better.
Muffin Dough
6 tablespoons JUST egg, shaken in the bottle
½ cup light brown sugar
⅓ cup oil (I used melted refined coconut)
1 cup plain non-dairy milk
1 tablespoon blackstrap molasses
1 teaspoon pure vanilla extract
2 cups all-purpose gluten-free flour (I used this one)
1 cup rolled oats
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1½ teaspoons ground ginger
1 teaspoon ground cardamom
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt
1 cup fresh cranberries or frozen cranberries, not defrosted
Streusel topping
3 tablespoons oil or vegan butter, melted
½ cup gluten-free all-purpose flour
¼ cup packed brown sugar
¼ cup rolled oats or chopped nuts, like pecans or walnuts
½ teaspoon ground cinnamon
¼ teaspoon salt
Preheat the oven to 350 degrees and line 12 muffin cuts with liners.
Mix together the JUST egg, brown sugar, oil, non-dairy milk and vanilla extract in a medium bowl.
In a large bowl, stir together the flour, oats, baking powder, baking soda and spices. Stir in the wet ingredients and the cranberries. Mix until incorporated.
Fill each muffin cavity ⅔ of the way with the muffin dough. (This will make about 15 - 16 muffins, so you will have a slight second batch out of the mix.) Put in the oven and bake for 10 minutes.
While it’s baking, mix the streusel ingredients in a small bowl.
Take the muffins out, top with a tablespoon of streusel crumble, return to the oven for 15 more minutes or until a toothpick inserted in the middle comes out clean.
Vegan, Recipe, Holiday, Muffins, Gluten-Free, Cranberry, Oat, Streusel, Sweet, Tart, Dessert