These vegan cranberry muffins are bursting with juicy cranberries and crunchy walnuts, and topped with a sweet brown sugar nut crumble topping! A delicious treat that's perfect for the holidays.
- ½ cup all-purpose flour
- ¼ cup organic brown sugar
- ¼ cup chopped walnuts
- 2 tablespoons vegan butter, melted
- Pinch salt
- 1 cup unflavored and unsweetened non-dairy milk
- ½ cup vegetable oil
- 2 teaspoons lemon juice
- 2 teaspoons vanilla extract
- 1 teaspoon lemon zest
- 2 cups all-purpose flour
- ⅔ cup organic granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 ½ cups fresh cranberries (Note 1)
- ½ cup chopped walnuts
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Preheat the oven to 425°F.
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Line a 12-cup muffin tin with paper liners.
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Stir the crumble topping ingredients together in a small bowl. Place the bowl in the fridge to chill while you make the batter.
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Stir the milk, oil, lemon juice, vanilla, and lemon zest together in a small container, such as a liquid measuring cup.
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In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, cloves, and salt.
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Pour the milk mixture into the bowl with the flour mixture. Stir just until the batter is combined.
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Fold in the cranberries and walnuts.
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Divide the batter among the muffin cups (Note 2). Gently press a bit of crumble topping into the top of each muffin.
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Bake the muffins for about 20 to 22 minutes, until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean of batter.
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Place the muffin tin on a cooling rack and let the muffins cool before removing them from the tin.
- Frozen cranberries can be substituted when fresh are not in season.
- The batter should be just below the top of the muffin liner. If you have too much batter you can bake a couple extra muffins in a second batch.