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.
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.