Cold mornings call for warm apple cranberry pecan muffins. Grated apples and cranberries are packed in a light and tender oat and almond muffin, topped with a candied pecan topping.
These muffins can be enjoyed all year round, but the apple cranberry pecan flavors feel different (read: magical) when enjoyed in the fall & winter. Also blueberry muffins have my heart for the warmer months.
Enjoy these on a cold, snowy morning for an instant boost of serotonin (massive cup of coffee or tea is optional, but recommended).
In need of a few other breakfast ideas? Here are a few favorites;
- Baked Tofu Scramble with Veggies and Crispy Potatoes
- Vegan Breakfast Enchiladas
- Apple Pie Chia Pudding
- Easy Gluten-Free Everything Bagels (No Yeast, No Yogurt)
Jump to:
Apple cranberry pecan muffin ingredients
- Almond flour
- Oat flour
- Baking powder + soda
- Salt
- Flax milk (or other plant-based milk)
- Apple cider vinegar
- Apple
- Maple syrup
- Cranberries
- Pecans
- Cane sugar
Why you will love these apple cranberry pecan muffins
- Irresistible texture: they are incredibly soft and moist with a crunchy and sweet exterior.
- Simple: these apple cranberry pecan muffins are made with simple ingredients you probably already have on hand and they come together without the use of a mixer.
- Maple pecan topping: candied pecans, on a muffin? YEP and it should not be skipped. I love adding cane sugar to the top of any muffin recipe for the texture and bit of sweetness, but the addition of candied pecans might just be my new favorite. The muffins are made without any added sugar, so the sweetness from the tops ties everything together perfectly.
How to make apple cranberry pecan muffins
- Add all dry ingredients to a mixing bowl and stir to combine.
- Add grated apple, vegan buttermilk, and maple syrup. Stir to combine.
- Fold in frozen cranberries and scoop into muffin cups.
- Add maple pecan topping and bake for 20-23 minutes.
Substitutions
Almond flour: use cashew flour instead if you can have nuts or swap for an additional cup of oat flour to keep nut free. The result will be a more dense muffin and you may need to use more flax milk; 2 cups oat flour with ⅔ cup milk (for the vegan buttermilk). If the batter is too dry, add an additional tablespoon of milk at a time. Additionally unsweetened applesauce can also be added for moisture.
Apple: I've made the recipe with both fuji and gala, but feel free to substitute with your favorite apple. Honey crisp, granny smith, pink lady, etc. are all great options too! 1 cup of applesauce should also work if you don't have any apples on hand.
For a stronger apple flavor, dice the apples instead of grating them.
Flax milk: I love using flax milk as it contains omega3s, vitamins, minerals, and a higher protein amount than most other plant-based milks. Alternatively use your favorite plant-based milk. Coconut, oat, almond, or macadamia would be great replacements.
Apple cider vinegar: swap for lemon juice, with a slight taste variation.
Frozen cranberries: I prefer the burst of flavor from using frozen cranberries, but dried cranberries also work. Some bakers soak the cranberries first in orange juice to provide additional moisture, but I think you can skip this step as long as your dried cranberries are plump and fresh. Try it out and let me know how it goes in the comments below!
Pecans: pecans provide a nutty, buttery flavor that compliments the muffin flawlessly. I highly suggest trying it out but if you cannot have pecans substitue for walnuts, hazelnuts, macadamia nuts, or slivered almonds. For a nut free option use apple slices or diced apples instead!
Variations
White Chocolate: add vegan white chocolate chips to the batter or top with a drizzle of melted white chocolate (combine coconut oil and white chocolate into a microwave safe dish and microwave for ~30 seconds and stir well).
Vegan white chocolate brands: Pascha (bars and chips) & Enjoy Life Foods.
Spiced muffins: add cinnamon, nutmeg, and/or ginger for additional fall/winter flavors.
Storing muffins
I do not recommend storing them on the countertop for longer than a day, they soften a bit too much and the flavor changes. Store these cranberry apple pecan muffins in the fridge for 3-5 days, or in the freezer for up to a month.
To reheat, slice the muffin in half and place both halves onto a warm griddle pan. Toast until warm and/or golden. If reheating a frozen muffin, let it thaw at room temperature first.
If you made these apple cranberry pecan muffins, please leave a review and a comment below! I can't wait to hear your thoughts.
📋 Recipe
Apple Cranberry Pecan Muffins
Equipment
- mixing bowl + spatula or wooden spoon
- measuring cup + spoons
- muffin pan + unbleached baking cups
Ingredients
Dry
- 2 cups almond flour, packed
- 1 cup oat flour, packed (made with GF oats, see notes)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon iodized salt (or salt of choice)
Vegan buttermilk
- ½ cup + 1 tablespoon flax milk (or other plant-based milk)
- 1 tablespoon apple cider vinegar
Other wet ingredients
- ¼ scant cup maple syrup
- 1 cup coarsely grated apple (1 large apple or 2 smaller apples)
- 1 cup frozen cranberries
Pecan Maple Topping
- ½ heaping cup chopped pecans
- 1 teaspoon cane sugar
- 2 tablespoons maple syrup
Additional topping (optional)
- sprinkle of cane sugar on each muffin top
Instructions
- Preheat oven & prepare pan: Preheat oven to 350° F and line a muffin pan with large unbleached baking cups or lightly grease 10 of the 12 cavities.
- Combine dry ingredients: Add all dry ingredients to a medium-large mixing bowl and stir to combine.
- Prepare vegan buttermilk: Add flax milk and apple cider vinegar to a glass measuring cup (or something similar) and let sit for 5 minutes.
- Add wet ingredients: While the buttermilk sits, grate the apple(s) directly into the dry ingredients using a coarse grater. Alternatively, grate onto a plate or bowl and then add directly into the dry ingredients. Add maple syrup and vegan buttermilk and stir to combine. Fold in cranberries. The batter should be thick, similar to cookie dough.
- Add batter + toppings: Scoop the batter into prepared muffin pan, filling each cup. I used a large ice cream scoop (~5 tablespoons) but feel free to use a ¼ measuring cup or just spoon each until full. Combine pecans, maple syrup, and cane sugar in a small bowl and top each muffin with a spoonful. Add an additional sprinkle of cane sugar (optional but recommended).
- Bake: Place on the middle rack of the preheated oven for 20 minutes or until the tops are golden brown and a toothpick comes out mostly clean. Remove and let cool for a few minutes. Enjoy as is or with a bit of vegan butter!
Michael says
These muffins are fantastic! You continue to blow me away with V/GF recipes, keep up the great work.