I think it’s a pretty generally observed fact that when one member of a big family gets the flu, everyone has it. Haha, at least when you’ve got little ones. Yep, the season’s bug is going around and I’m gladly getting passed the end of it and I’m feeling thankful it’s a very minor one.
For me it was just really annoying mostly because I don’t know what to do with myself when I’m sick. You know, like when you aren’t sick enough to want to lay in bed and do nothing, but still sick enough that you don’t want to do much of anything?
Well, at least that’s how it goes for me. I’m a terrible sicko. One of the things I always do enjoy though, is being in the kitchen to bake something that doesn’t require much work, like these muffins for example. Don’t worry my germ-freak friends, I’m also a germ-freak so I probably washed my hands any time I even thought about sneezing. Not that it did much good because, as I said, we all had it already.
But real life aside, these muffins are definitely worth a try. I pulled out an old favorite recipe and adapted it to fit what I was wanting to make and they turned out super light and fluffy. By the way, the original recipe used blueberries and I’d definitely recommend that if you either don’t like the tartness of cranberries or simply just like blueberries more.
Oh, and I can’t forget to mention that if you use a traditional muffin tin the slots will be very full so you’ll have some extra happy muffins, hehe. If you want you can fill the cups a little less and just bake some in a second pan or make in batches. What I did, and recommend, is using these Reusable Silicone Baking Cups because they are lifesavers when it comes to baking. Seriously, you need them in your kitchen and in your life. I used my first set to their death because I loved them so much.
I hope you’re all enjoying the holiday season and baking something delicious.
Cranberry White Chocolate Streusel Muffins
For The Streusel:
- 1/3 cup brown sugar
- 1/2 cup flour use gluten free flour mix if needed
- 3 tablespoons coconut oil melted
- 1 tablespoon almond milk
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
For The Cake:
- 1/2 cup vegetable oil
- 3/4 cup sugar
- 2 teaspoons vanilla extract
- 1 cup almond milk
- 2 teaspoons apple cider vinegar
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 2 cups flour use gluten free flour mix if needed
- 1 teaspoon orange zest
- 2/3 cup chopped walnuts or pecans optional
- 2 cups fresh cranberries, roughly chopped blueberries work well also, roughly chopped
- 1 cup vegan white chocolate chips or chopped chocolate (or dark chocolate)
- 1/2 teaspoon vanilla extract
- 1 1/2 tablespoons almond milk
- 1 2/3 cup powdered sugar
In a medium mixing bowl combine ingredients for streusel and mix together with a fork until it comes together into a dough. Set aside.
For the cake, preheat oven to 350 degrees F (180 C) and line a 12-count muffin tin with paper liners or grease well with oil (see note). Stir the almond milk and vinegar together and set aside for about 5 minutes. Now stir in oil and sugar until combined then add vanilla, salt, soda and orange zest. Fold in flour just until there are no lumps. Fold in nuts, berries and white chocolate, then divide batter into prepared pan. Crumble the streusel topping over batter.
Bake for 25 -35 minutes, depending on your oven, until toothpick comes out clean. Remove from oven and allow to cool.
When muffins are completely cool, carefully loosen from pan and place on a plate or tray. Whisk together ingredients for the glaze until smooth. Drizzle over the muffins and allow it to dry for about 10 minutes before serving.
My favorite tool for baking muffins are reusable silicone cupcake liners (link below recipe). They are a lifesaver when it comes to sticking and going through tons of paper liners. I use them all the time.