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This post is sponsored by Silk.
Back when my husband Jack was growing up, buying (and eating) cashews was considered a very big treat in his family. The entire family loved cashews – especially Jack Sr. – my husband’s father!
But the problem was – anytime Jack’s parents bought a can of mixed nuts – Jack and his younger brothers and sisters used to raid the can of nuts in the cabinet – picking out all of the cashews to eat and leaving the other (lesser favorite) types of nuts behind. So my poor father-in-law rarely got to enjoy any cashews for himself!
After hearing this story, I have a feeling that my father-in-law would love these Cashew Cranberry Crunch Muffins that we’re sharing here today! This recipe was inspired by Silk Cashewmilk – a NEW and very delicious milk that is available in stores right now!
Silk Cashewmilk is creamier than skim milk, with fewer calories and 50% more calcium than dairy milk – and it’s mild, creamy taste is perfect over cereal, in recipes or straight from the carton! We used Silk Cashew milk in the batter of these delicious Cashew Cranberry Crunch Muffins – moist and lightly sweet cinnamon muffins, chockfull of chopped cashews and dried cranberries, with a crunchy cashew and cranberry streusel topping! (So good!)
This conversation is sponsored by Silk. The opinions and text are all mine.
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Cashew Cranberry Crunch Muffins
Ingredients
- 3 cups flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt (if using salted cashews, omit salt in recipe)
- 1 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup cashew butter (see note)
- 2 whole large eggs
- 1/4 cup canola oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup Silk Cashewmilk
- 1 cup unsalted cashews (raw or roasted), chopped in food processor to a rough chop
- 1 cup dried cranberries chopped in food processor to a rough chop
- Shortening to grease muffin tin
- For the Streusel Topping
- 1 cup unsalted cashews (raw or roasted), chopped in food processor to a rough chop
- 1 cup dried cranberries chopped in food processor to a rough chop
- 1/4 cup flour
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
- 3 tablespoon good quality olive oil
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, sift flour, baking powder, salt and cinnamon. Set aside.
- In the bowl of a stand mixer with paddle attachment, combine granulated and brown sugar and mix to combine.
- Add cashew butter and cream until smooth.
- With mixer running, add one egg at a time, mixing before adding second. Mix to a creamy consistency.
- Add oil, and both extracts and mix to combine.
- Scrape bowl and mix again.
- Alternate adding cashew milk and flour mixture into bowl, and mix to combine.
- Remove from machine and add chopped cashews and cranberries by hand.
- Liberally grease the muffin tin with the vegetable shortening including a little on the top of the pan for the bake over edge.
- Divide the batter evenly between the 12 cups in the muffin tin. The batter will come right up to the edge.
- Mix the topping ingredients in a bowl and divide between the tops of each muffin, pressing down into the top so the topping is not loose and falling off. (There will seem like there is too much topping but it bakes out to the edges when done).
- Bake for 30 to 35 minutes or until a toothpick comes out clean when inserted into center. Ours took exactly 30 minutes.
- Serve hot with vegan butter to keep dairy free, or with butter if you are not worried about dairy. Or spread cashew butter over cut pieces and enjoy.
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Notes
Cashew butter is similar to peanut butter, comes pretty much the same way and is sold in most supermarkets. You can either find it with the peanut butter or with the specialty foods. It is great on its own and is irresistible to snack on right out of the jar. When you first open it, stir to mix the oils back in and keep refrigerated once open.
