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Glazed Cranberry Pecan Muffins

Glazed Cranberry Pecan Muffins

These vegan cranberry pecan muffins are fluffy, moist, and topped with a sweet almond glaze. Packed with tart cranberries and crunchy pecans, they’re perfect for breakfast or snacking!
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 12 people
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1 tbsp ground flaxseed + 3 tbsp water flax egg
  • 1 ¾ cups all-purpose flour
  • ½ cup organic cane sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp cinnamon
  • ¾ cup unsweetened non-dairy milk almond, soy, or oat
  • ⅓ cup neutral oil like avocado or vegetable
  • 1 tsp vanilla extract
  • 1 cup fresh or frozen cranberries or ¾ cup dried, soaked
  • ½ cup chopped pecans toasted
  • Glaze:
  • ½ cup powdered sugar
  • 1 tbsp almond milk more if needed
  • ¼ tsp vanilla extract

Method
 

  1. Make Flax Egg: Mix flaxseed and water, let sit for 5–10 minutes to thicken.
  2. Preheat Oven: 350°F (175°C). Line a muffin tin with 10–12 liners.
  3. Mix Dry Ingredients: In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and cinnamon.
  4. Add Wet Ingredients: Stir in flax egg, plant milk, oil, and vanilla. Mix until just combined.
  5. Fold in Cranberries & Pecans: Gently mix in the cranberries and pecans.
  6. Bake: Fill liners ¾ full. Bake for 20–22 minutes or until a toothpick comes out clean.
  7. Cool & Glaze: Let muffins cool. Mix glaze ingredients and drizzle over each muffin before serving.

Notes

Use gluten-free flour blend for GF version.
Add orange zest for a holiday twist.
Toast pecans for extra nutty flavor.
Glaze is optional but recommended!