This cranberry coffee cake muffins recipe is next-level delicious. Fluffy vanilla cake, studded with fresh cranberries and topped with a crunchy cinnamon topping. Plus, vegan and gluten-free too!
Article courtesy of Sarah Hornacek, Sarah Bakes Gluten Free Treats
Let's get cooking with cranberries!
It’s cranberry season! Yes, I get excited about these festive, delicious little berries. They only come around this time of year so I always stock up and make all the cranberry things. Cranberry apple pie, cranberry sauce, berry cranberry smoothie and cranberry crumb bars.
Coffee cake muffins are totally a thing.
I’m bringing cranberries to breakfast this time with my gluten free vegan cranberry coffee cake muffins. A light, tender vanilla cake made with my gluten-free flour blend, filled with sliced fresh cranberries. Love the touch of tartness that they bring to the muffins. A cinnamon crumb topping to top them off, which adds great texture and crunch.
What ingredient do you need for coffee cake muffins?
- gluten free flour blend
- brown sugar or coconut sugar
- cane sugar
- ground cinnamon
- ground nutmeg
- non-hydrogenated shortening or coconut oil
- maple syrup
- baking powder
- baking soda
- sea salt
- unsweetened coconut milk or almond milk
- white vinegar
- sunflower seed or grape seed oil
- vanilla extract
- fresh cranberries
These cranberry coffee cake muffins are a splendid way to celebrate the season of this gorgeous fruit. Warm out of the oven. You just can’t go wrong.
Can I use different berries in this muffin recipe?
Yes! This coffee cake muffin recipe works with blueberries, raspberries and blackberries too.
One more recipe to try: Banana Cranberry Bread Recipe {Gluten-Free + Vegan}
Tangy cranberries pair so perfectly with this sweet, moist Banana Bread recipe that everyone will love!
Vegan Gluten-Free Cranberry Coffee Cake Muffins
Ingredients
cinnamon crumb topping
- ½ cup Sarah’s gluten free flour blend (or your favorite gluten free flour blend)
- ¼ cup brown sugar or coconut sugar
- ¼ cup cane sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 3 tablespoons non-hydrogenated shortening or coconut oil, melted
- 1 tablespoon pure maple syrup
cranberry cake
- 1 ½ cups Sarah’s gluten free flour blend
- ½ cup, plus 3 tablespoons cane sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 cup So Delicious unsweetened coconut milk beverage or almond milk
- 1 tablespoon white vinegar
- ¼ cup sunflower seed or grape seed oil
- 1 teaspoon pure vanilla extract
- 1 cup fresh cranberries, sliced in half
Instructions
- Preheat oven to 375 degrees. Line muffin tin with paper liners or spray with nonstick cooking spray.
- To make crumb topping, stir together flour, brown sugar, sugar, cinnamon and nutmeg. Add melted shortening and maple syrup. Mix until topping comes together.
- In large mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt.
- Add coconut milk, vinegar, oil, and vanilla to separate bowl. Stir and pour over flour mixture. Whisk to combine. Gently fold in cranberries.
- Scoop batter into prepared muffin tins. Top with crumb topping. Bake 18-22 minutes, until golden brown and toothpick inserted in center comes out clean.
- Place muffins on cooling rack to cool completely. Store in airtight container.
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