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Cashew Cranberry Crunch Muffins - A Family Feast

Cashew Cranberry Crunch Muffins

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 minutes
  • Yield: 12 muffins

Description

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.


Ingredients

  • 3 cups flour
  • 4 teaspoons baking powder
  • ½ teaspoon salt (if using salted cashews, omit salt in recipe)
  • 1 teaspoon ground cinnamon
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • ¼ cup cashew butter (see note)
  • 2 whole large eggs
  • ¼ cup canola oil
  • 1 teaspoon vanilla extract
  • ½ 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
  • ¼ cup flour
  • ¼ cup granulated sugar
  • 1 teaspoon cinnamon
  • 3 tablespoon good quality olive oil

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, sift flour, baking powder, salt and cinnamon. Set aside.
  3. In the bowl of a stand mixer with paddle attachment, combine granulated and brown sugar and mix to combine.
  4. Add cashew butter and cream until smooth.
  5. With mixer running, add one egg at a time, mixing before adding second. Mix to a creamy consistency.
  6. Add oil, and both extracts and mix to combine.
  7. Scrape bowl and mix again.
  8. Alternate adding cashew milk and flour mixture into bowl, and mix to combine.
  9. Remove from machine and add chopped cashews and cranberries by hand.
  10. Liberally grease the muffin tin with the vegetable shortening including a little on the top of the pan for the bake over edge.
  11. Divide the batter evenly between the 12 cups in the muffin tin. The batter will come right up to the edge.
  12. 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).
  13. Bake for 30 to 35 minutes or until a toothpick comes out clean when inserted into center. Ours took exactly 30 minutes.
  14. 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.