I’m always on the lookout for a new muffin recipe to add to my rotation. This recipe may just be the one to make it to your rotation as well.

Yield: 12 large muffins

 

Ingredients:

Muffins:

Zest of 1 lemon (approximately 1 tablespoon)

1 cup sugar

½ cup oil

2 eggs

1 tablespoon vanilla sugar

⅔ cup almond milk

1 tablespoon lemon juice

2 cups flour

2 teaspoons baking powder

1 cup frozen, fresh, or dried cranberries

 

Crumble:

⅓ cup sugar

½ cup flour

1 tablespoon vanilla sugar

3 tablespoons oil

Zest of 1 lemon (approximately 1 tablespoon)

 

Directions:

Combine crumble ingredients in a ziplock bag and mix until crumbs forms.

Preheat oven to 350°F.

In a small bowl, combine lemon zest with sugar and mix to release flavors.

Add sugar and zest to a bowl of an electric mixer.

Add eggs, oil, and vanilla sugar.

Mix until light and fluffy.

Add almond milk, lemon juice, flour, and baking powder and mix until combined.

Fold in cranberries.

Using a scooper, fill 12 lined muffin holders ⅔ full.

Sprinkle crumbs on top.

Bake for 20–25 minutes, until an inserted toothpick comes out clean.

 right