Vegan Cranberry & Orange Muffins

A great way to use leftover cranberry sauce! Light, fluffy muffins with a sweet, crunchy streusel topping.

Vegan Cranberry & Orange Muffins

Dry Ingredients
  1. 320 g self-raising flour, (or plain flour with 2 tsp baking powder)
  2. 1 1/2 tsp ground cinnamon
  3. 1/2 tsp ground mixed spice
  4. Zest of 1 medium orange
  5. A small pinch of salt

Wet Ingredients
  1. 120 ml unsweetened dairy-free milk
  2. 80 ml orange juice
  3. 8 tbsp unsweetened soy yoghurt
  4. 160 ml maple syrup or agave nectar
  5. 4 tbsp mild-flavoured vegetable oil
  6. 1 tbsp apple cider vinegar
  7. 1 tsp vanilla extract

Streusel Topping
  1. 4 tbsp leftover cranberry sauce
  2. 4 tbsp rolled oats
  3. 4 tbsp plain flour
  4. 3 tbsp crushed pecans, (or other nuts)
  5. 2 tbsp brown sugar
  6. 3 tbsp mild-flavoured vegetable oil

  • Preheat the oven to 180C / 350F and line a muffin tin with 12 muffin cases. 
  • Stir the dry ingredients together in a large bowl. In a separate bowl or jug, mix the wet ingredients. Gently combine the wet and the dry until you have a smooth batter.
  • Divide the mixture equally between the 12 muffin cases. 
  • Dollop a teaspoon of cranberry sauce on top of each muffin and use a toothpick to swirl it into the mixture.