There’s nothing quite like the aroma of freshly baked muffins filling the kitchen, especially when they’re bursting with festive flavour! These Cranberry Pecan Muffins are the ultimate cozy treat. We’re talking tart, juicy cranberries simmered into a sweet maple-citrus compote, folded into a warmly spiced, tender batter, and studded with crunchy pecans. They’re secretly vegan, thanks to a little tofu magic, making them incredibly moist and satisfying. Trust me, you’ll want to keep a stash of cranberries in your freezer just for this recipe!
Ingredients
• Makes 12 to 16 muffins
• 2 1/2 cups / 625 mL cranberries, fresh, or frozen and thawed
• 1/2 cup / 125 mL maple syrup
• 1 teaspoon / 5 mL grated orange or lemon rind
• 1 package (12.3 ounces / 349 g) soft tofu
• 1/2 cup / 125 mL non-dairy milk
• 1/3 cup / 85 mL sunflower or melted coconut oil
• 1 teaspoon / 5 mL vanilla extract
• 1/2 cup / 125 mL dry sweetener
• 2 cups / 500 mL whole-wheat pastry flour
• 2 teaspoons / 10 mL baking powder
• 2 teaspoons / 10 mL cinnamon
• 1 teaspoon / 5 mL baking soda
• 1/2 teaspoon / 2 mL ground cardamom (optional)
• 1/2 teaspoon / 2 mL allspice
• 1/2 teaspoon / 2 mL cloves
• 1/2 teaspoon / 2 mL salt
• 1 cup / 250 mL chopped pecans
Instructions
1. Preheat the oven to 375°F / 190°C. Lightly oil a 12-cup muffin tin or line with paper liners.
2. In a saucepan, combine 1 1/2 cups / 375 mL of the cranberries with the maple syrup and orange rind. Cook over medium heat for about 10 minutes, until the cranberries have popped and the mixture has thickened.
3. Remove the saucepan from the heat, stir in the remaining 1 cup / 250 mL of chopped cranberries, and set aside to cool while you prepare the batter.
4. In a large bowl, blend or whisk together the soft tofu, non-dairy milk, oil, vanilla, and dry sweetener until smooth.
5. In a separate, medium bowl, whisk together the whole-wheat pastry flour, baking powder, cinnamon, baking soda, cardamom (if using), allspice, cloves, and salt.
6. Pour the cooled cranberry mixture into the wet and stir to combine.
7. Add the dry and the chopped pecans to the wet mixture. Stir gently until just combined—do not overmix.
8. Spoon the batter evenly into the prepared muffin cups, filling them nearly to the top.
9. Bake for 30 to 35 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
10. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutritional Information
• Per muffin, based on a 12-muffin yield
• Calories: 302
• Protein: 5 g
• Fat: 16 g
• Carbohydrates: 38 g
• Fiber: 5 g
• Sugar: 16 g
• Sodium: 240 mg
• Iron: 2 mg
• Vitamin C: 4 mg
• Calorie Breakdown: 7% Protein, 45% Fat, 48% Carbohydrate
Pro Tips
• For the best texture, use soft or silken tofu. It blends seamlessly into the batter, creating an incredibly moist crumb.
• Be careful not to overmix the batter once you combine the wet and dry . Mix just until the flour streaks disappear to ensure tender, fluffy muffins.
• Feel free to customize the spices! A pinch of nutmeg or ground ginger would be a delicious addition to the warm spice blend.
• These muffins freeze beautifully. Once completely cooled, store them in an airtight, freezer-safe bag or container for up to 3 months.
FAQ
Q: Can I make these muffins without tofu
A: The soft tofu is the secret to the incredible moisture and tender texture in this vegan recipe, acting as a fantastic egg and dairy substitute. For a similar result, you could try substituting an equal amount of unsweetened vegan yogurt or a plant-based buttermilk (1/2 cup non-dairy milk + 1/2 tsp apple cider vinegar), though this may slightly alter the final texture.
Q: Are these cranberry pecan muffins a good source of plant-based protein
A: Yes, these muffins offer a nice plant-based protein boost thanks to the combination of tofu, whole-wheat flour, and pecans. Each muffin contains approximately 5 grams of protein, making them a more satisfying and filling treat than many traditional muffin recipes.
Q: Can I use a different flour instead of whole-wheat pastry flour
A: Absolutely. While whole-wheat pastry flour provides a tender, slightly nutty crumb, you can substitute it with an equal amount of all-purpose flour for a lighter, fluffier muffin. For a gluten-free version, we recommend using a 1-to-1 gluten-free baking blend that contains xanthan gum.
Q: How should I store these vegan muffins to keep them fresh
A: To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days. For longer storage, they freeze wonderfully. Once completely cool, place them in a freezer-safe bag or container for up to 3 months. You can thaw them at room temperature or warm them gently in a microwave or oven.
