¼cup+ 2 tablespoons (75 grams) neutral oil, such as sunflower
¼cup+ 2 tablespoons (117 grams) maple syrup
¾cup(255 grams) fancy molasses
2tablespoons(28 grams) non-dairy milk
1tablespoonorange zest(from roughly 1 medium orange)
2tablespoons(28 grams) fresh orange juice
½cup(114 grams) boiling water
1heaping cup(110 grams) whole frozen cranberries, not thawed(plus extra for garnishing)
Instructions
Preheat the oven to 350°F. Line the cups of a muffin tin with paper liners or grease with baking spray.
In a large bowl, whisk together 1 cup + 2 tablespoons (135 grams) of the all-purpose flour, all of the whole wheat flour, ginger, cinnamon, nutmeg, baking soda, baking powder and salt.
In a separate bowl, whisk the oil, maple syrup, molasses, non-dairy milk, orange zest and orange juice until smooth and combined.
Add the wet mixture to the dry and whisk until combined. Avoid overmixing.
Add the boiling water and whisk until smooth and unified.
Let the batter rest for 10 minutes so that it thickens slightly.
In a small bowl, quickly toss the cranberries with the remaining tablespoon of flour. Then, gently fold the cranberries into the batter.
Divide the batter among the 12 muffin cups. Place a few extra cranberries on top of the muffins if you like.
Bake 25-28 minutes, until the tops spring back and a tester comes out clean.
Let the muffins cool completely before removing from the pan.
Recipe Notes
Fresh cranberries will also work in this recipe.
I use fancy molasses from the Crosby’s brand. This is the lightest molasses variety available. You could also use “dark” or “cooking molasses,” which is a mixture of light and blackstrap. I do not recommend using 100% blackstrap molasses–the flavor is too strong and bitter.
I like using baking spray for muffin tins. This is a product that contains oil and flour. I find that when I use this (rather than oil alone or paper liners), the muffins puff up a bit more.
Soft gingerbread muffins with molasses, warm spices, and a hint of caramel-y maple syrup are the perfect festive treat. The texture of these naturally vegan muffins is super soft. Tart cranberries and a kiss of zesty orange provide a satisfying flavor contrast. Ready in about 1 hour.