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{Vegan!} Cranberry Walnut Muffins with Crumb Topping

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I looooove cranberry walnut tart.

{Vegan!} Cranberry Walnut Muffins with Crumb Topping | Whisk and Shout

My family and I used to get one practically weekly from Trader Joe’s and it was my introduction into ‘adult’ desserts (also known as: not brownies, chocolate chip cookies, or oreos)


Now that Thanksgiving is fast approaching, I wanted to try an easier way to pack that cranberry walnut goodness into a quicker treat. Hence, muffins!

{Vegan!} Cranberry Walnut Muffins with Crumb Topping | Whisk and Shout

There’s something sublime about taking muffin liners filled with sweet baked goodness out of the tin and leaving behind minimal cleanup. So much yum, so little mess.

{Vegan!} Cranberry Walnut Muffins with Crumb Topping | Whisk and Shout

These muffins are adapted from my other recent recipe, and topped with the same streusel I made for my carrot bread. Lots of fall dessert ideas packed into one muffin.

{Vegan!} Cranberry Walnut Muffins with Crumb Topping | Whisk and Shout

I was a little nervous baking with fresh cranberries… I wasn’t sure if they’d bake into the dessert the way that blackberries and blueberries do, so I skimped on the amount I put in to avoid a disaster.

{Vegan!} Cranberry Walnut Muffins with Crumb Topping | Whisk and Shout

But let me tell you, fresh cranberries bake beautifully into these babies. Tart and nutty, sweetened with rich brown sugar and spiced with cinnamon, these muffins are to die for.

And of course, crumb topping makes everything amazing even better!

{Vegan!} Cranberry Walnut Muffins with Crumb Topping | Whisk and Shout

Enjoy xx

5.0 from 2 reviews
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{Vegan!} Cranberry Walnut Muffins with Crumb Topping
Author: 
Recipe type: Dessert, Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
 
Inspired by the classic cranberry walnut tart, these vegan muffins take under half an hour to make and are sprinkled with a rich crumb topping. A great breakfast, snack, or dessert, these muffins are easy and delicious!
Ingredients
Muffins
  • ½ cup mashed ripe banana
  • ¾ cup brown sugar
  • ½ cup unsweetened almond milk
  • ⅓ cup canola oil
  • 2-3 tbsp cinnamon
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • pinch salt
  • 1 cup fresh cranberries
  • 1 cup chopped walnuts
Crumb Topping
  • ¼ cup cold vegan butter, chopped (= half a stick)
  • ½ cup flour
  • ¼ cup brown sugar
  • ½ cup rolled oats
Instructions
  1. Preheat oven to 400° F and line a muffin tin with 10-12 liners.
  2. Combine all muffin ingredients except cranberries and walnuts until batter is smooth.
  3. Stir in cranberries and walnuts.
  4. Combine crumb topping ingredients in a separate bowl.
  5. Fill muffin tins about ⅔ of the way and top with crumb topping.
  6. Bake for 15-20 minutes or until set and springy.
  7. Set on a wire rack to cool.

 

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Comments

  1. Mir says

    Wait. Brownies aren’t an adult dessert? Then I am a child forever.
    But I do love these muffins! They’re such a good contestant for Thanksgiving morning breakfast!

    Reply

  14. Elizabeth says

    So much YYYEEEESSSSSS! These muffins are the bomb. I recommend making them way earlier than Thanksgiving and then again in the doldrums of January. These muffins are a serious pick-me-up for your mood. After reading the blog, I went a little heavier on the cranberries, and can’t imagine them with less. Their tartness is in perfect balance with the banana and brown sugar. The only other change I made was in using 1 Tbsp cinnamon, because 2-3 seemed like more than my palette could handle. My family and I ate raw crumble topping while the muffins were baking. We had enough left over to make a little surprise treat: Press the remaining crumble topping into a baking dish about 1/2 inch thick. Bake 10 minutes. Cover with vegan chocolate chips and soy cream cheese (Tofutti makes the best in our opinion). Broil for 2 minutes or until chocolate is melted and soy cream cheese is just browning. Thank you for this FANTABULOUS recipe!

    Reply

  15. Deborah says

    These muffins were amazing. The burst of cranberry tartness was delicious. The muffins were moist and the sweetness did not cover up the cranberry. The crumb topping was… crumb topping, which always makes a muffin better. I had to gently press it into the muffins before they baked to get it all to fit, but it was worth it. The finished muffins had the perfect balance of crumb to muffin.

    My last banana only made 1/3 cup mashed so I added some applesauce to make up the difference. Next time I make these, I might use more applesauce and less banana. I think these would be even better without as much banana flavour.

    Yield was 15 muffins. Very easy to make. Thank you for this recipe. I cannot get the star rating to work. I would give this five stars, if I could!

    Reply

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