Orange Cranberry Breakfast Muffins
[Vegan]

To Make the Muffins:

1. Add the Almond milk and apple cider vinegar together in a small bowl, stirring together until combined and letting it sit for 5 minutes until it becomes "slightly thickened" and activated.
2. Preheat your oven to 400F. Lightly grease your muffin pan (for larger muffins) or for standard muffins, line the wells with liners.
3. In a bowl, whisk together the flour, baking soda, baking powder, sugar, cinnamon, nutmeg, orange zest, and sea salt.
4. In a large bowl, combine the melted butter, vanilla, and Almond milk-AVC mixture, whisking them together until combined.
5. Add the dry ingredients and mix until combined and smooth. DO NOT OVER-MIX. Fold in cranberries. NOTE: The batter should look moist, but thick where it's 'scoop-able' but not easily poured. If way too thick, add 1-2 Tbsps more milk. If too runny, add more flour, 1 Tbsp at a time.
6. Divide the batter evenly among the wells of the prepared muffin pan.

For the Crumble Topping:

1. In a bowl, add the flour, brown sugar, and cinnamon, stirring until combined.
2. Add the partially melted vegan butter and using a spatula, mix until well combined and 'crumbly-like'.
3. Now, evenly sprinkle the crumble topping atop each muffin batter until fully covered and place it in the oven.
4. Bake muffins for 20 to 24 minutes or until the centers come out clean. Once fully baked through, remove from oven and let the muffins cool in the pan before removing.
5. To serve, enjoy muffins along with your favorite coffee, tea, or a glass of plant-based milk.
6. Bon Appetit!