I’ve always loved the big, bakery-style cranberry orange muffins at the grocery store, so when I saw a bag of cranberries in my freezer from last holiday season, I knew I wanted to set out to make my own dairy-free cranberry orange muffins! I topped these ultra fluffy muffins with a cinnamon crumb topping pre-bake and then drizzled the cooled muffins with a delicious, homemade cranberry orange sauce. The crumb topping and drizzle add a sweetness and flavor that you won’t want to miss! The best part is that these toppings are rather simple and made up of ingredients you will already have on hand. I like to use whole wheat pastry flour in my muffins and quick breads because it gives them such a dreamy fluffy texture. If you don’t have WWPF readily available, then all-purpose flour will work just fine. Happy baking!
Cranberry Orange Crumb Muffins
Makes 12 regular muffins
2 large eggs, room temp
2 1/2 cups whole wheat pastry flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 cup coconut sugar
1 cup unsweetened applesauce
1/2 cup coconut milk yogurt
1 tsp vanilla extract
3 Tbsp fresh orange juice
Zest from two oranges
1 Tbsp coconut oil, melted
1 1/2 cups fresh or frozen cranberries (unthawed)
1/4 cup flour (whole wheat pastry or all-purpose)
3 Tbsp coconut sugar
1 tsp cinnamon
2 Tbsp coconut oil, melted
Cranberry Orange Drizzle (optional)
1/2 cup fresh or frozen cranberries (unthawed)
1/4 cup fresh orange juice
2-3 Tbsp honey
1.) Bring your eggs to room temperature by placing them in a glass of warm water for ~10 minutes. Preheat your oven to 350°F and spray your muffin pan(s) with olive oil.
2.) In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon; set aside. In a medium bowl, whisk together the coconut sugar and eggs. Add the applesauce, yogurt, vanilla extract, orange juice, and orange zest and stir until combined. Mix in the melted coconut oil; set aside.
3.) Make your crumb topping by combining the flour, coconut sugar, and cinnamon in a small bowl. Add the melted coconut oil and mix until small crumbs form; set aside.
4.) Stir your fresh or frozen (unthawed!) cranberries into the flour mixture. Pour wet ingredients into dry and fold until no flour pockets remain. Fill your muffin pan all the way to the top and top each muffin with your desired amount of crumb topping – I think that more is better!
5.) Bake your muffins at 350°F for 18-22 min. Let them rest in the pan for 10 minutes before gently removing to a cooling rack to totally cool.
6.) Meanwhile, prepare your sauce/drizzle by adding cranberries, orange juice, and honey to a small saucepan. Bring to a simmer and continue cooking until all the cranberries have popped and the liquid has reduced. Taste your sauce and add more orange juice to thin or more honey to sweeten. For a finer consistency, use a food processor or immersion blender to blend (I did not do this). Drizzle sauce over your cooled muffins and top with fresh orange zest. Enjoy!