Are you ready to tantalize your taste buds with a delightful treat that’s not only scrumptious but also completely vegan? Introducing the Vegan Cranberry Corn Muffins, a mouthwatering blend of sweet and savory that will leave you craving more! Bursting with juicy cranberries and a hint of maple syrup, these muffins are the perfect addition to your breakfast or snack time. Plus, they’re incredibly easy to whip up in just 30 minutes! Get ready to impress your friends and family with this irresistible recipe that’s as wholesome as it is delicious. Dive into the details and discover how to create these delightful muffins that are sure to become a favorite!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Vegan
Serves: 12 muffins
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh or frozen cranberries
- 1/4 cup maple syrup
- 1/2 cup almond milk
- 1/4 cup vegetable oil
Instructions
- Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners or lightly grease it with vegetable oil to prevent the muffins from sticking.
- In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, and salt. Whisk the dry ingredients together until they are well blended and there are no lumps.
- If you are using fresh cranberries, rinse them under cold water and remove any stems. If using frozen cranberries, there is no need to thaw them. Gently fold the cranberries into the dry mixture, ensuring they are evenly distributed.
- In a separate bowl, mix together the wet ingredients: maple syrup, almond milk, and vegetable oil. Whisk until the mixture is smooth and well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- Using a spoon or an ice cream scoop, evenly distribute the batter into the prepared muffin tin, filling each cup about 2/3 full. This will allow room for the muffins to rise while baking.
- Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy your Vegan Cranberry Corn Muffins warm or at room temperature. They can be stored in an airtight container for a few days or frozen for longer storage.
Tips
- Perfectly Measure Your Ingredients: For the best results, make sure to measure your cornmeal and flour accurately. Spoon the flour into your measuring cup and level it off with a knife to avoid dense muffins.
- Fresh vs. Frozen Cranberries: If using fresh cranberries, rinse them thoroughly and remove any stems. Frozen cranberries can be added directly to the mixture without thawing, which helps to keep the muffins moist.
- Don't Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to tough muffins, so it's okay if there are a few lumps in the batter.
- Add Extra Flavor: Consider adding a teaspoon of vanilla extract or a pinch of cinnamon to the wet ingredients for an extra layer of flavor.
- Check for Doneness: To ensure your muffins are perfectly baked, insert a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs, they’re ready to come out of the oven.
- Storage Tips: Store your Vegan Cranberry Corn Muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them in a zip-top bag, and simply reheat when you’re ready to enjoy!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 28g
Protein: 3g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
