These are a seriously festive holiday treat! My whole apartment smelled like a wonderful Christmas dream while these were baking. They're a great item to make-ahead for holiday brunches and will definitely impress.
Cranberry Pecan Crumble Muffins (makes 12)
- 1 cup whole cranberries
- 1 tsp coconut oil, melted
- 2 tbsp maple syrup
- 2 cups white whole wheat flour
- 2 tsp baking powder
- Dash of salt
- 1/4 tsp cinnamon
- 1/8 tsp ground ginger
- 1 flax egg (1 tbsp ground flax + 2 tbsp water)
- 1 cup nut milk (I used cashew)
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup
- 2 tbsp brown sugar
- 1/4 cup chopped pecans
For the topping...
- 1 cup white whole wheat flour
- 1 cup packed brown sugar
- 1 tsp cinnamon
- 1/2 cup melted coconut oil
Preheat the oven to 350*F and grease muffin pan. Add whole cranberries, coconut oil and maple syrup to a small sauce pan and place over low heat and stirring every few minutes. Cook until cranberries soften and mixture becomes jelly-like.
While the cranberries are cooking, whisk together dry ingredients (flour, baking powder, salt, ground ginger and cinnamon) in a large bowl. In a small bowl, make your flax egg by combining ground flax and water--set aside to congeal. In a separate bowl, combine nut milk, coconut oil, maple syrup and brown sugar. Add the flax egg and mix together thoroughly.
Combine wet ingredients into dry ingredients and mix until combined. Add chopped pecans and mix. Using a spatula, gently fold in the cranberry mixture. Try not to over mix so you get a pretty swirl effect.
Lastly, mix the topping ingredients together (flour, brown sugar, cinnamon and melted coconut oil). Using a 1/4 cup, scoop batter into muffin pan and sprinkling the brown sugar mixture on top. Bake for 30 minutes and enjoy!