Vegan Cranberry Chocolate Chip Muffins (V)

I really love the combination of sweet and tart in baked goods. I was researching the best complimentary flavors for cranberries and, low and behold, chocolate and cinnamon both popped up. So, of course, these muffins feature flavors of those fresh, lovely little cranberry jewels, vegan chocolate chips, and aromatic cinnamon. At the notes on the bottom I’ve also included tips to make a less refined, healthier version. Both versions are delicious! These muffins are super tender and pair with a hot cup of coffee very well.

Cranberry Chocolate Chip Muffins (V)

Prep time: 5-10 min.

Bake time: 13-15 min.

Yield: 12 muffins

Adapted from Carol Fenster, PH.D. 125 Gluten-Free Vegetarian Recipes

*See note at bottom

Ingredients:

*2 cups all-purpose flour

*1/3 cup coconut sugar (optional: these aren’t super duper sweet, so add another 2 TB of sugar if you like a sweeter muffin!)

1 TB baking powder

¼ tsp baking soda

1 tsp ground cinnamon

½ tsp fine salt

1 ¼ cup hot (115-120°F) non-dairy milk

½ cup melted coconut oil

1 tsp vanilla extract

1 cup fresh cranberries

½ cup vegan chocolate chips

Optional, Turbinado sugar to sprinkle on top for added sweet crunch

Instructions:

1. Preheat oven to 375°F.

2. Grease a muffin tin or use paper muffin liners.

3. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.

4. In another bowl or measuring cup, mix together your hot milk, oil, and vanilla.

5. Add the wet ingredients to the dry and stir with wooden spoon until evenly combined and smooth (try not to overmix).

6. Fold in the cranberries and chocolate chips.

7. Divide the batter evenly into the muffin tin (the batter should almost reach the top of each tin).

8. Optional - sprinkle each of the tops with ¼ - ½ tsp of sugar.

9. Place in center rack of your preheated oven and bake for 13-15 minutes (until toothpick inserted into the center comes out clean).

10. Cool on a wire rack for 10 minutes before eating.

Notes:

1 cup whole-wheat pastry flour + 1 cup all-purpose flour will still produce a soft muffin, but with the added benefits of the whole wheat.

These can be made gluten-free by substituting the flour for a gluten-free flour blend and adding 1 tsp of xanthan gum to your dry ingredients.

Stores for up to three days in covered container.