These delicious vegan Christmas muffins are a celebration of seasonal flavours with cranberries, ground mixed spice and a cinnamon sugar topping.
These delicious vegan Christmas muffins are a celebration of seasonal flavours such as cranberries, ground mixed spice and a cinnamon sugar topping.
These muffins smell wonderful while they bake in the oven and fill the kitchen with sweet Christmas scents.
Enjoy them at breakfast or mid-afternoon treat on Christmas day or in the run-up to the holiday season. In fact, these muffins are so scrumptious that they deserve to be made all year round.
My kids love this recipe and I skip the walnuts when I make a batch for their school lunchboxes. They always demand the cinnamon sugar topping and I am happy to indulge them.
How to make these Christmas muffins
The first step is to hydrate the cramberries in hot water (see below section) and make the chia eggs.
Then the dry ingredients and wet ingredients are mixed into two different bowls, before being mixed together. Make sure not to overmix the batter. Fold in the cranberries and walnuts in, before spooning the batter evenly into muffin paper baking cases. Sprinkle the cinnamon topping generously over each muffin before baking in the oven for around 20 to 25 minutes.
To make things easier on the big day, these vegan Christmas muffins can be made a day ahead and will keep in an airtight container for up to three days.
To freeze these muffins, cool them completely once baked and wrap them in freezer bags. Muffins can be stored frozen for up to 3 months. Thaw the muffins in the refrigerator or at room temperature before serving.
Tips for success
- Hydrating the cranberries into hot water will make them plumpier and more flavoursome.
- For best results, I usually sift all the dry ingredients together, especially the light brown sugar as it can be lumpy.
- If you prefer a non-vegan option, simply mix two beaten organic eggs instead of the chia eggs with the wet ingredients.
- Cranberries can be swapped for raisins.
Feeling like something a bit more citrusy? Why not try my vegan Lemon & Chia Seed Muffins? I created this recipe for my son who absolutely loves lemon cakes and desserts (especially lemon drizzle).
Did you know I have a whole section of vegetarian and vegan Christmas recipe here filled with inspiration ranging from breakfast ideas, smoothies, snacks, desserts, finger food and a meat-free Christmas dinner?
I hope you enjoy these Christmas muffins as much as we do. If you do make them, don’t forget to tag me on Instagram!
Christmas Muffins [vegan]
Disclaimer: the equipment list above includes affiliate links to products I use and like.
- 125 g dried cranberries
- 2 chia eggs [2 Tbsp ground chia seeds + 6 Tbsp of water] / or 2 organic eggs
- 125 g plain flour
- 125 g wholemeal spelt flour
- 150 g light brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3 tsp ground mixed spice
- 1 tsp vanilla extract
- 100 ml vegetable oil
- 200 ml dairy-free milk
- 90 g walnuts
- 4 Tbsp demerara sugar
- 1 tsp ground cinnamon
- In a small bowl cover dried cranberries with boiling water. Set aside.
- Prepare chia eggs by mixing 2 Tbsp of ground chia seeds with 6 Tbsp of water. Set aside for 10 mins.
- Preheat the oven to Fan 180°C / 200°C/400°F/Gas 6. Place 12 large paper baking cases in a muffin tin.
- In a small bowl mix together the demerara sugar and cinnamon to make the cinnamon topping.
- In a large bowl, sieve and mix together flours, sugar, baking powder, baking soda, salt, ground mixed spice.
- In a separate bowl, whisk together vanilla extract, vegetable oil, chia eggs and almond milk.
- Add the dry ingredients to the wet ingredients and mix until well combined.
- Drain cranberries. Carefully fold them with the walnuts in the batter.
- Spoon batter evenly into each muffin paper baking case in the muffin tin. Sprinkle the cinnamon topping generously over each muffin.
- Place in the oven for around 20-25mins. Insert a skewer to check they are cooked. Skewer should come out clean.
- Freezing instructions: once baked, cool the muffins completely and wrap them in freezer bags. Muffins can be stored frozen for up to 3 months. Thaw the muffins in the refrigerator or at room temperature before serving.
- Eggs: If you prefer a non-vegan option, simply mix two beaten organic eggs instead of the chia eggs with the wet ingredients.
- Milk: I like almond milk for baking but you can use any dairy or non-dairy milk of your choice.
- Swap: Cranberries can be swapped for raisins.
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