vegan cranberry walnut muffins

Vegan Cranberry and Walnut Muffins

From quiche muffins to chocolate and courgette, sweet potato and pecan, the choices of muffin fillings are endless. In this recipe I’ve gone for a rather simple dried cranberry and walnut, which has a delicious, yet subtle flavour. Not overly sweet and ideal for either breakfast or a quick treat in-between meals. The dried cranberries are soaked first for about 20 minutes in water, just to soften them up and revitalise them ready for baking. This is a step worth taking so that you don’t end up with overly-chewy cranberries.

If you want to make these muffins in advance, they’ll keep nicely in the fridge for a couple of days.

There is a full class on these muffins on Richard Church’s Vegan Cook School.

One of the quickest and easiest cakes to make has to be muffins. Muffins are an extremely versatile treat. You can have them for breakfast, lunch or dessert. They can include all manner of ingredients, ranging from sweet to savoury. Perhaps their greatest advantage is that they are mixed in one bowl, typically using nothing more than a fork, and then transferred straight to the muffin tin for baking. They are also very quick. You can get up on a Saturday morning and have them ready for breakfast in almost no time at all.

If you enjoy the recipes here, please show your support for this blog by clicking on the ads to help keep the free content coming!

vegan cranberry walnut muffins

Vegan Cranberry and Walnut Muffins

Prep Time 5 mins
Cook Time 25 mins
Course Breakfast
Servings 12 Muffins



  • 425 g self-raising flour
  • 50 g chickpea flour
  • 2 heaped tsp baking powder
  • 1 tsp bicarbonate of soda
  • ½ tsp salt
  • 50 g walnuts chopped
  • 50 g dried cranberries soaked in water for 30 minutes, then drained
  • 200 g golden caster sugar
  • 1 tsp vanilla extract
  • 125 ml vegetable oil
  • 350 ml vegan milk
  • Vegan butter for greasing



  • Preheat the oven to gas 5/190C/375F.
  • Put the two flours, the baking powder, bicarb of soda and salt into a large mixing bowl and mix together using a fork. Now add the walnuts and cranberries and stir in.
  • Pour in the sugar and mix through, then add the vanilla extract, the oil and the vegan milk. Mix until it is fully combined and set aside.
  • Use the vegan butter to grease each hole of a 12-hole, non-stick muffin tin. Make sure you grease the flat top part as well, so that the muffins won’t stick as they come up over the top. I didn’t use muffin cases for mine, just a good, non-stick muffin tin. You can line each hole with muffin cases though, if you prefer.
  • Use an ice cream scoop or a large spoon to scoop out the muffin batter, and a teaspoon to scrape the batter off into the muffin tin. Fill each hole almost to the top, so that you get a good rise on the muffins.
  • Place the muffin tray in the middle of the oven and cook for 25-30 minutes, until they are well risen and golden brown. Allow the muffins to cool for 5-10 minutes to firm up before removing them from the tin. Transfer to a cooling rack to fully cool.
Keyword muffins, vegan, walnuts
vegan cranberry walnut muffins

Become a valued member of my Patreon membership site

Richard Church’s Vegan Cook School

Sweet Potato, Lentil and Bean Chilli

This is a great chilli recipe for those who don’t like eating fake meat, or who want to get more beans and lentils into their diet. It is modelled very much on the chilli recipe from my book Going Vegan, but with a few variations. For example, there is no coffee in this one but…

Mini Vegan Chicken and Courgette Pies

This is a very straightforward pie recipe that you can use either as a main meal or as part of your buffet on any occasion you might be having. Mini shortcrust pastry pies filled with vegan chicken pieces, courgettes and a creamy vegan cheese sauce. These are great so serve either hot, chilled or at…

Savoy Cabbage, Apple and Walnut Slaw

A slaw in winter isn’t perhaps the first thing one might think of, and one might even eschew the idea in favour of warmer delights, but with the right ingredients a slaw can be a great winter accompaniment to a variety of dishes. Savoy cabbage is under-used in its raw form (often in its cooked…

Caramelised Red Onion and Cranberry Tarts

Fresh cranberries only appear in the supermarkets for a short time leading up to Christmas and just beyond, so it is a good idea to take advantage of their small window of availability using their unique flavour in a variety of sweet and savoury dishes. As with most edible berries, cranberries work best with sugar…

Cranberry Sauce

Of course, you can buy cranberry sauce. You can buy it all year round and I do get a jar or two throughout the year. But you can make cranberry sauce unlike anything you can get on the supermarket shelf. So, when cranberries come into season, it’s one of the first things I do with…

Please follow and like us:
Tweet 20

Leave a Reply