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Cranberry White Chocolate Streusel Muffins

Every holiday season needs a good cranberry muffin. These are light, fluffy, and studded with plenty of white chocolate chips then drizzled with a lovely glaze to finish them off.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

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)

Glaze:(optional)

  • 1/2 teaspoon vanilla extract
  • 1 1/2 tablespoons almond milk
  • 1 2/3 cup powdered sugar

Instructions

  1. In a medium mixing bowl combine ingredients for streusel and mix together with a fork until it comes together into a dough. Set aside.
  2. 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.

  3. Bake for 25 -35 minutes, depending on your oven, until toothpick comes out clean. Remove from oven and allow to cool.

  4. 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.

Recipe Notes

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.