Cranberry Chocolate Chip Muffins (Vegan)

These wonderfully seasonal cranberry chocolate chip muffins are perfect for breakfast, brunch, or a sweet snack. They feature an irresistibly tender crumb infused with fresh, finely chopped cranberries, mini chocolate chips, and a hint of cinnamon. A sweet, buttery crumble with additional chocolate chips and cranberry pieces top these jumbo muffins. Every bite is a delicious combination of sweet, tart, buttery and chocolatey all wrapped up in a wonderfully soft muffin. These yummy, festive muffins are completely dairy- and egg-free, super easy to make, and ready to become your next delicious weekend bake.

What you will need:

These muffins are quick and easy to make with pantry-friendly ingredients. I used fresh cranberries, but frozen work just as well. I went with Enjoy Life dairy-free mini chocolate chips, though larger ones are fine if you prefer. This recipe is designed to make 6 jumbo muffins, I made my own cup liners from parchment paper, but large cup liners work great too. Feel free to make regular size muffins but adjust the baking time accordingly.

Ingredients:

Cranberry Chocolate Chip Muffin

• all-purpose flour
• baking powder
• baking soda
• ground cinnamon
• cane sugar – I used Zulka Pure Cane Sugar
• vanilla extract
• apple cider vinegar
• plant based butter with salt – I used Earth Balance Vegan Buttery Sticks
• plant based milk – I used Planet Oat Extra Creamy Oat Milk
• plant based yogurt – I used Silk Vanilla Almond Milk Yogurt
• fresh cranberries
• mini chocolate chips – I used Enjoy Life Dairy Free Mini Chocolate Chips

Crumble Topping

• all-purpose flour
• plant based butter with salt
• cane sugar
• ground cinnamon
• mini chocolate chips
• fresh cranberries

How to:

To bring the batter together, start by add all the dry ingredients to a small bowl – flour, baking powder, baking soda, and ground cinnamon. Whisk to combine and set the bowl aside. Next, add all of the wet ingredients and the sugar to a medium bowl – melted butter, apple cider vinegar, milk, yogurt, vanilla extract, and cane sugar. Whisk the sugar and wet ingredients together until well combined, about 30 seconds. Add the dry ingredients to the wet ingredients, gently folding until no more flour can be seen.

Cover the muffin batter and place it in the refrigerator for 30 minutes. While the batter is resting, finely chop the cranberries, prepare the muffin tin and make the crumble. After finely chopping the cranberries (for the batter and crumble), pat them with a paper towel to reduce the amount of moisture. Set the chopped cranberries aside.

This recipe calls for a 6-cup jumbo muffin tin. Prep the tin by lining it with cup liners or making your own liners with parchment paper.

To prepare the crumble, combine the flour, sugar, and ground cinnamon in a small bowl. Whisk the dry ingredients together, then add the cold, cubed butter. Using a pastry cutter or a fork, incorporate the butter into the dry ingredients until you achieve a lumpy, sand-like consistency. Toss in the 1 tablespoon of mini chips and 1 tablespoon of finely chopped cranberries, stirring until the chips and cranberries are well incorporated. Set the crumble aside.

Preheat the oven to 425F and remove the muffin batter from the refrigerator. Add the 3/4 cup of finely chopped cranberries and the 3 tablespoons of mini chips to the batter, gently folding until they are well incorporated. Divide the batter among the six muffin cups. It is about a heaping 1/4 cup of batter per cup. Divide the crumble among the six muffins, sprinkling it over the top of the batter.

Bake the muffins for 8 minutes at the initial temperature of 425°F. Reduce the temperature to 375°F and bake the muffins for an additional 20 to 25 minutes. They should be starting to brown on top and a toothpick inserted should come out clean. Do not be tempted to open the oven door when reducing the temperature. Once out of the oven, let the muffins rest in the tin for 5 minutes before transferring them to a cooling rack. Allow the muffins to cool slightly before serving. Store the muffins in an airtight container at room temperature.

Alright, let’s get started. Please make, bake and enjoy!

Cranberry Chocolate Chip Muffins (Vegan)

A moist, tender muffin festively flavored with cranberries, mini chocolate chips and cinnamon. An easy to prepare, dairy and egg free bake perfect for breakfast, brunch or just a sweet snack.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 33 minutes mins

resting 30 minutes mins

Total Time 1 hour hr 35 minutes mins

Ingredients

  

Cranberry Chocolate Chip Muffins

• 10 tbsp (140 grams) plant based butter with salt- melted
• 10 tbsp (150 ml) plant based milk – room temperature
• 10 tbsp (150 grams) plant based yogurt – room temperature
• 1¾ cup + 2 tbsp (225 grams) all-purpose flour
• ¾ cup + 2 tbsp (175 grams) cane sugar
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp apple cider vinegar
• 1 tbsp vanilla extract
• 3 tbsp (45 grams) mini chocolate chips
• ¾ cup (75 grams) cranberries (fresh or frozen) – finely chopped

Crumble Topping

• 4 tbsp (30 grams) all-purpose flour
• 2 tbsp (28 grams) plant based butter with salt – cold and cubed
• 2 tbsp (25 grams) cane sugar
• ¼ tsp ground cinnamon
• 1 tbsp (15 grams) mini chocolate chips
• 1 tbsp (6 grams) finely chopped cranberries

Instructions

 

• Combine all of the dry ingredients in a small bowl – flour, baking powder, baking soda, and ground cinnamon. Whisk to combine and set the bowl aside.
• Combine the sugar and all of the liquids to a medium bowl – sugar, melted butter, milk, yogurt, vanilla extract, and apple cider vinegar. Whisk the ingredients together until well combined – about 30 seconds to 1 minute.
• Add the dry ingredients to the wet ingredients, gently folding until no more flour can be seen. Cover the batter and chill it in the refrigerator for 30 minutes.
• While the batter is resting, finely chop the cranberries (for the batter and for the crumble). Once chopped, pat them with paper towel to reduce the amount of moisture.
• Prep the 6-cup jumbo muffin pan by lining each cup with a large paper liner or make your own with parchment paper.
• Make the crumble topping by adding the flour, sugar and ground cinnamon to a small bowl. Stir to combine. Add the cold cubed butter to the bowl. Using a fork or pastry cutter, blend the butter and dry ingredients together until you get a lumpy sand-like consistency. Add in the mini chocolate chips (1 tbsp) and finely chopped cranberries (1 tbsp), toss to combine and set the bowl aside.
• Preheat the oven to 425F and remove the batter from the refrigerator. Add the finely chopped cranberries (¾ cup) and the mini chocolate chips (3 tbsp) to the batter, gently folding them in until evenly distributed.
• Divide the batter among the 6 jumbo cups – about a heaping ¼ cup of batter per cup. Sprinkle the crumble over the batter, dividing among the 6 muffins.
• Bake the muffins at 425F for 8 minutes. Decrease the oven temperature (do not open the oven door) to 375F and bake for another 20 to 25 minutes. The tops should be starting to brown and a toothpick inserted should come out clean.

  Once out of the oven, let the muffins rest in the pan for 5 minutes and then transfer them to a cooling rack. The muffins can be served warm or at room temperature.
• Store the muffins at room temperature in an airtight container. The are best served the same day.